This is a wonderful christmassy recipe for a white chocolate cheesecake with speculoos cookie base and cranberry compote. The cranberry compote goes so well with the sweetness of the white chocolate cheesecake and the speculoos cookies! It’s the perfect dessert for a family gathering!
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Christmas season is the most wonderful time of the year! Which means all the glorious desserts and cookies and Christmas dinners a
nd the search for the perfect dessert for Christmas Eve has begun!
My family and I we, like most of the people in Austria and mainly Europe, are celebrating Christmas on the 24th with the Christkind arriving and unwrapping of the Christmas presents. Then we have huge dinner, which my mom and sister are cooking and I am the one who is responsible for the dessert.
Every year there is a long search for the perfect dessert for Christmas Eve. The christmassy dessert should be impressive but not too intimidating. It should be not to easy but not to difficult to make, just so that there are oohs and aahs when you serve it and all the relatives say that you did an amazing job. It should be fail-safe! You can’t have an explosion or accident in your kitchen on the evening of Christmas.
I’ve found it! This is it! My smooth white chocolate cheesecake with a speculoos cookie base and served with the most delicious cranberry compote is the perfect Christmas dessert! This finger-licking, mouthwatering absolutely yummylicious!
White Chocolate Cheesecake with speculoos cookie base and cranberry compote
White Chocolate Cheesecake with speculoos cookie base and cranberry compote most delicious Christmas dessert
white chocolate cheesecake, cheesecake recipes, cranberry cheesecake, speculoos cookies, Spekulatius kekse , festive recipes, festive desserts, christmas desserts, holiday recipes, cake recipes, cheesecake recipes, dessert ideas
How to make this perfect Christmas cheesecake?
We start with the speculoos cookie base.
Preheat the oven to 180°C and lightly grease a 24cm springform. For the cheesecake in the picture I’ve used a 20cm springform which was extra high.
In a food processor you process the speculoos cookies. If you don’t have those cookies you can use regular graham crackers or ginger cookies. Then you add the melted butter. Now you press the cookie mixture into your prepared pan and bake it for 10 minutes.
Now turn your oven to 200°C
white chocolate cheesecake, cheesecake recipes, cranberry cheesecake, speculoos cookies, Spekulatius kekse , festive recipes, festive desserts, christmas desserts, holiday recipes, cake recipes, cheesecake recipes, dessert ideas
Next step the white chocolate cheesecake.
Carefully melt white chocolate togehter with the heavy cream either in the microwave or over a water bath. Be careful not to burn the white chocolate. It tends to burn faster than regular chocolate. Let it cool, set aside.
In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, flour and salt and mix. Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform.
Baking.
Bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON’T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 60 minutes. Still don’t open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.
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Now it’s time to make the cranberry compote!
Place the fresh or defrosted rasperries into a food processor and process to form a liquid. (don’t use a blender because this will also blitz the seeds and gives a bitter taste). Put through a fine-mesh sieve to remove the seeds, which can be discarded. You should now have around 75ml rasperry purée.
In a small saucepan combine cranberries, sugar and orange juice. Heat over medium-low until all sugar disolves. Increase the heat and let it boil for 8-10 minutes until most of the cranberries have burst and the mixture is thick. Transfer to a bowl and place cling film directly on top of the sauce and set aside. The compote will thicken but will break up whenn spooned ontop of the cheesecake.
Almost done. Promised.
When ready to finish the cake slide a wet knive around the cheesecake to remove it from the pan. Spoon the cranberry compote on top and extra can be served seperately.
white chocolate cheesecake, cheesecake recipes, cranberry cheesecake, speculoos cookies, Spekulatius kekse , festive recipes, festive desserts, christmas desserts, holiday recipes, cake recipes, cheesecake recipes, dessert ideas
You can decorate your cake like I did with more speculoos cookies around the cheesecake, but you don’t need too I only did it for the pictures.:-)To cut the cheesecake use a clean knive and clean it after every slice, so it looks perfect.
White Chocolate Cheesecake with speculoos cookie base and cranberry compote
Enjoy 🙂
most delicious Christmas dessert
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Love, Antonia
Maybe you would like to have a look at my favorite Christmas main course recipe too?!?
white chocolate cheesecake, cheesecake recipes, cranberry cheesecake, speculoos cookies, Spekulatius kekse , festive recipes, festive desserts, christmas desserts, holiday recipes, cake recipes, cheesecake recipes, dessert ideas
most delicious Christmas dessert
White Chocolate Cheesecake with Speculoos cookie base and Cranberry Compote
Course: cake, celebration cake, cheesecake, christmas cookes, DessertCuisine: American12
45
minutes2
hours20
minutes656
kcalThis is a wonderful christmassy recipe for a white chocolate cheesecake with speculoos cookie crust and served with cranberry compote. The cranberry compote goes so well with the sweetness of the white chocolate cheesecake and the speculoos cookies! It's the perfect dessert for a family gathering!
Keep the screen of your device on
Ingredients
- Speculoos cookie Base
250 g 250 speculoos cookies
50 g 50 butter melted
- Cheesecake
200 g 200 white chocolate chips or cut into small pieces
50 g 50 heavy cream
900 g 900 cream cheese
300 g 300 white sugar
1/2 tsp 1/2 salt
1 tsp 1 vanilla extract
30 g 30 flour
3 3 eggs
1 1 egg yolk
- Cranberry compote
150 g 150 rasperries fresh or frozen and defrosted
180 g 180 cranberries fresh or frozen and defrosted
110 g 110 white sugar
65 ml 65 orange juice
Directions
- Preheat oven to 180°C and lightly grease a 24cm spring form
- Speculoos cookie base
- In a food processor add speculoos cookies and crush them finely. The add the butter and combine. Press mixture into pan and bake for 10 minutes. Set aside
- White Chocolate Cheesecake
- Carefully melt white chocolate togehter with the heavy cream either in the microwave or over a water bath. Be careful not to burn the white chocolate. It tends to burn faster than regular chocolate. Let it cool, set aside.
- In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, flour and salt and mix. Then add the eggs and the egg yolk one at the time. Finaly add the white chocolate with a spatula and mix until just combined. Pour into the springform.
- Bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON'T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 60 minutes. Still don't open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.
- Cranberry Compote
- Place the fresh or defrosted rasperries into a food processor and process to form a liquid. (don't use a blender because this will also blitz the seeds and gives a bitter taste). Put through a fine-mesh sieve to remove the seeds, which can be discarded. You should now have around 75ml rasperry purée.
- In a small saucepan combine cranberries, sugar and orange juice. Heat over medium-low until all sugar disolves. Increase the heat and let it boil for 8-10 minutes until most of the cranberries have burst and the mixture is thick. Transfer to a bowl and place cling film directly on top of the sauce and set aside. The compote will thicken but will break up whenn spooned ontop of the cheesecake.
- When ready to finish the cake slide a wet knive around the cheesecake to remove it from the pan. Spoon the cranberry compote on top and extra can be served seperately. You can decorate your cake like I did with more speculoos cookies around the cheesecake, but you don't need too I only did it for the pictures.:-)To cut the cheesecake use a clean knive and clean it after every slice, so it looks perfect.
Equipment
- ø24cm springform
Nutrition Facts
- Calories: 656kcal
- Carbohydrates: 69g
- Protein: 9g
- Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 158mg
- Sodium: 506mg
- Potassium: 284mg
- Fiber: 2g
- Sugar: 52g
- Vitamin A: 1278IU
- Vitamin C: 8mg
- Calcium: 139mg
- Iron: 2mg
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