Category: Cheesecake

Pumpkin Basque Cheesecake

Delicious Pumpkin Basque Cheesecake is the perfect creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. This delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. They have a festively appeal and a seasonal flavor that could become a family tradition.

Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.

In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 

Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. 

Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).

Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

  • 6" or 7" Springform Pan

Ingredients
  

  • 16 oz cream cheese room temperature
  • 1 cup pumpkin puree not pie filling
  • ¾ cup sugar
  • ½ cup heavy whipping cream
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • ¼ tsp salt
  • 3 large eggs room temperature

Instructions
 

  • Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the scrunched paper to the bottom and sides of 6" or 7" springform pan. Watch video for reference.
  • In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  • Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  • Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 
  • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
  • Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6" pan & 30 minutes for a 7" pan).
  • Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
  • Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

Video

Keyword best pumpkin basque cheesecake, easy pumpkin basque cheesecake, pumpkin basque cheesecake
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Cheesecake Recipes

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No Bake Mango Cheesecake

Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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Remove 3 mangoes flesh and cut/dice.

Place the mangos in a blender or food processor and puree until smooth.

In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

Cheesecake

In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

Mango Jelly

In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

Garnish with sliced mangoes.

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No Bake Mango Cheesecake

No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American, Asian
Servings 6
Calories

Equipment

Ingredients
  

Crust

  • 1 cup crushed graham crackers about 8 full sheets
  • 3 tbsp unsalted butter melted

Mango Cheesecake

  • 12 oz cream cheese softened
  • ¾ cup mango puree
  • ¾ cup heavy whipping cream
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • 3 tbsp cold water
  • 2 ¼ tsp unflavored gelatin powder 1 package

Mango Jello

  • ¾ cup mango puree
  • ¼ cup cold water
  • 2 ¼ tsp unflavored gelatin powder 1 package

Instructions
 

  • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

Crust

  • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
  • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
    1 cup crushed graham crackers, 3 tbsp unsalted butter

Cheesecake

  • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
    3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
  • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
    12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
  • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

Mango Jelly

  • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
    ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
  • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
    ¾ cup mango puree
  • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

Garnish with sliced mangoes. Slice and enjoy!

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    Keyword best no bake mango cheesecake, easy no bake mango cheesecake, fresh mango cheesecake, no bake mango cheese cake
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    Raspberry Cheesecake

    Gorgeous Raspberry Cheesecake that is absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh raspberry sauce, this dessert is a must try. The graham cracker crust is so crunchy it is the perfect crust for this elegant homemade dessert. This is better than the cheesecake factory. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have smooth and Raspberry Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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    Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7″ pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.) Double Pan method: use a larger round pan (8″-9″) instead of wrapping the springform with aluminum foil. Picture for reference.

    Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

    Cheesecake

    Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. 

    Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

    Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

    Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight.

    Raspberry Sauce

    Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes.

    Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.

    Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds.

    Refrigerate the sauce for until ready to use. It will thicken as it cools.

    Assemble 

    Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

    Slice, serve & enjoy!

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    Raspberry Cheesecake (7″)

    Creamy smooth and delicious Raspberry Cheesecake is the perfect dessert on any occasion.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 35 minutes
    Course Dessert
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 7" springform pan

    Ingredients
      

    Crust

    • 8 full sheets graham crackers (1 c + 2 tbsp) 121g
    • 3 tbsp unsalted melted butter
    • 2 tbsp brown sugar

    Cheesecake

    • 16 oz cream cheese softened
    • ½ cup granulated sugar
    • ¼ cup sour cream (full fat)
    • 1 tbsp cornstarch
    • 1 tsp lemon juice
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • 2 large eggs room temperature

    Raspberry Sauce

    • 12 oz fresh or frozen raspberries
    • ¼ cup granulated sugar
    • 1 tsp lemon juice

    Garnish

    • 6 oz fresh raspberries

    Instructions
     

    Crust

    • Preheat the oven to 325°F. Tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the 7" pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.)
      Double Pan method: use a larger round pan (8"-9") instead of wrapping the springform with aluminum foil. Picture for reference.
    • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

    Cheesecake

    • Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
    • Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
    • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
    • Water Bath- Double pan method or aluminum foil. Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the roasting pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
    • Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
    • Remove the cheesecake from the pan or slowly/carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
    • Refrigerate uncovered for 8 hours or overnight.

    Raspberry Sauce

    • Place the raspberries, sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 2-4 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
    • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use. It will thicken as it cools.

    Assemble

    • Before serving, use a knife and run around the edge of the cheesecake. Pour raspberry sauce on top of the cheesecake. Garnish with fresh raspberries.

    Slice, serve & enjoy!

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      Keyword best raspberry cheesecake, easy raspberry cheesecake, fresh raspberry cheesecake with sauce, raspberry cheesecake, small raspberry cheesecake
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      Christmas Cheesecake (Cranberry Jam w/ White Chocolate Mousse)

      Smooth White Chocolate Mouse, cranberry jam with a rich thick cheesecake atop a buttery graham cracker crust and decorated with tasty crystalized naturally fresh cranberry candies make this a gorgeous holiday dessert that is a delicious Christmas red-ribbon winner every time. The cranberry jam and candies make for a beautifully tasty tart treat and give a nice balance to the creamy smooth white chocolate and cheesecake. The vibrant red of the cranberries in harmony with the elegance of the white chocolate mouse create a sophistication that you will serve very proudly. This cheesecake recipe is maybe one of my best so far. My family at this point have become very used to good food and they absolutely devoured this cheesecake saying it may be better than any I have ever made. The presentation of this seasonally inviting dessert will bring holiday joy to everyone that gets a slice. My family highly recommends this cranberry cheesecake. We hope you decide to give this a try to see for yourself just how delicious this seasonal dessert really is.

      Watch the video and follow the instructions below to have this sophisticated yet beautiful holiday homemade classic on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to enjoy this with a nice cup of coffee. Share something special with your friends and family this Christmas season by serving them this instant classic. Thanks for visiting and see you again soon.

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      Cranberry Jam

      Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes.

      Remove from heat source and let cool. 

      Sugared Cranberries 

      In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. 

      Be careful not letting the cranberries burst. 

      Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour. 

      Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. 

      Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

      Crust

      Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. 

      Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

      Cheesecake Batter

      In bowl or kitchen aid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.

      Bake

      Add half of the cranberry jam on top of the crust.

      Use a spatula to transfer the cheesecake batter on top of the cranberry jam. 

      Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. Carefully place the pan in the center of the preheat oven.

      Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1″-2″, leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven.

      Slowly and carefully remove the aluminum foil from the pan.

      White Chocolate Mousse 

      Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.

      In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream.

      Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.

      Refrigerate 

      After the cheesecake has been baked. 

      Add the rest of the cranberry jam on top of the cheesecake, leaving ½” boarders around the edges.

      Add and spread the white chocolate mousse on top of the jam. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

      Decorate

      Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake.

      Place the cream in a tipped pastry bag and decorate around the cranberries.

      Serve & Enjoy!

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      Christmas Cheesecake (Cranberry Jam White Chocolate Mousse)

      Lavish Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse features gorgeous seasonal colors that create the perfect balance of sweet rich flavors and subtle tartness making this perfect for your holiday celebrations.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 35 minutes
      Cook Time 1 hour 15 minutes
      Total Time 1 hour 45 minutes
      Course Dessert
      Cuisine American
      Servings 10
      Calories

      Equipment

      • 8" Springform Pan

      Ingredients
        

      Cranberry Jam

      • 3 cups fresh or frozen cranberries 12 oz bag
      • ¾ cup granulated sugar
      • 1 tsp vanilla extract

      Sugared Cranberries

      • 1 ½ cups fresh cranberries 6 oz
      • 1 cup granulated sugar (divided)
      • ¼ cup water

      Crust

      • 15 full sheets graham crackers about 2 cups
      • 6 tbsp brown sugar
      • ¼ cup unsalted butter melted

      Cheesecake

      • 24 oz cream cheese (softened)
      • ½ cup granulated sugar
      • ½ cup sour cream
      • 2 tbsp cornstarch
      • 1 tsp lemon juice
      • 1 tsp vanilla extract
      • â…› tsp salt
      • 3 large eggs room temperature

      White Chocolate Mousse

      • 8 oz white chocolate baking bar
      • 4 oz cream cheese (softened)
      • 1 tsp vanilla extract
      • 1 cup heavy whipping cream

      Whipped Cream

      • 1 cup heavy whipping cream
      • 2 tbsp powdered sugar

      Instructions
       

      Cranberry Jam

      • Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes. Remove from heat source and let cool.

      Sugared Cranberries

      • In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. Be careful not letting the cranberries burst. Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour.
      • Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.

      Crust

      • Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
      • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

      Cheesecake Batter

      • In bowl or kitchenaid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth.
      • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.

      Bake

      • Add half of the cranberry jam on top of the crust. Use a spatula to transfer the cheesecake batter on top of the cranberry jam. 
      • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
      • Carefully place the pan in the center of the preheat oven. Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1"-2", leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the pan.

      White Chocolate Mousse

      • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.
      • In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream. Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.

      Refrigerate

      • After the cheesecake has been baked. Add the rest of the cranberry jam on top of the cheesecake, leaving ½" boarders around the edges. Add and spread the white chocolate mousse on top of the jam.
      • Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

      Heavy Whipped Cream

      • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form.

      Decorate

      • Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake. Place the cream in a tipped pastry bag and decorate around the cranberries.

      Serve & Enjoy!

        Video

        Keyword best cranberry cheesecake white chocolate mousse, christmas cheesecake, cranberry cheesecake, cranberry jam white chocolate mousse, Holiday christmas cheesecake
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        Cheeesecake Recipes

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        White Chocolate Raspberry Swirl Cheesecake

        Gorgeous White Chocolate Raspberry Swirl Cheesecake that is absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh raspberry sauce, this dessert is a must try. The oreo crust is so crunchy it is the perfect crust for this elegant homemade dessert. The swirl is a simple technique that gives the bars an artful invitation. This is better than the cheesecake factory. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have smooth and rich White Chocolate Raspberry Swirl Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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        Raspberry Sauce 

        In a small bowl: combine cold water, cornstarch and mix until fully dissolved. 

        Place the raspberries, sugar and cornstarch mixture in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 5-6 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir often to prevent burning or sticking to the pan. Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use.

        Crust

        Preheat the oven to 325°F. Wrap the pan with foil- tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform. Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

        Cheesecake

        Melt white chocolate- microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Keep warm & melted until ready to use. 

        Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. 

        Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.

        Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

        Add half of the cheesecake batter to the spring form pan. Drop raspberry sauce by tablespoon on top (half of the sauce). Add the other half of the cheesecake batter. Lastly, add the rest of the raspberry sauce by tablespoon on top.

        Use a wooden skewer (toothpick or butter knife) to make cross cutting swirls into the filling.

        Water Bath- Place the cheesecake in the center of the roasting/baking pan. Carefully add boiling hot water into the bottom of the pan ~ half way to the pan. Careful to not get any water in the cheesecake. 

        Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

        Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight. Use a knife and run around the edge of the cheesecake. 

        Slice

        Enjoy!

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        White Chocolate Raspberry Swirl Cheesecake (7″)

        White Chocolate Raspberry Swirl Cheesecake is a buttery, sweet and intoxicatingly delicious dessert.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 1 hour 18 minutes
        Total Time 1 hour 28 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 6
        Calories

        Equipment

        Ingredients
          

        Crust

        • 20 Oreos
        • 4 tbsp unsalted butter melted

        Raspberry Sauce

        • 12 oz fresh or frozen raspberries do not thaw
        • 2 tbsp granulated sugar
        • 2 tsp cold water
        • 1 tsp cornstarch

        Cheesecake

        • 4 oz White Chocolate Baking Bar Ghirardelli
        • 16 oz cream cheese (softened) Tip: microwave the cream cheese for 30 seconds.
        • ½ cup superfine sugar
        • ¼ cup sour cream (full fat) room temperature
        • 1 tbsp cornstarch
        • 1 tsp vanilla extract
        • 1 tsp lemon juice
        • ½ tsp salt
        • 2 large eggs room temp

        Instructions
         

        Raspberry Sauce

        • In a small bowl: combine cold water, cornstarch and mix until fully dissolved.
          2 tsp cold water, 1 tsp cornstarch
        • Place the raspberries, sugar and cornstarch mixture in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 5-6 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
          12 oz fresh or frozen raspberries, 2 tbsp granulated sugar
        • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use.

        Crust

        • Preheat the oven to 325°F. Wrap the pan with foil- tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.
        • Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.
          20 Oreos, 4 tbsp unsalted butter

        Cheesecake

        • Melt white chocolate- microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Keep warm & melted until ready to use.
          4 oz White Chocolate Baking Bar
        • Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
          16 oz cream cheese (softened), ½ cup superfine sugar, ¼ cup sour cream (full fat), 1 tsp vanilla extract, 1 tsp lemon juice, ½ tsp salt
        • Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
          1 tbsp cornstarch
        • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
          2 large eggs
        • Add half of the cheesecake batter to the spring form pan. Drop raspberry sauce by tablespoon on top (half of the sauce). Add the other half of the cheesecake batter. Lastly, add the rest of the raspberry sauce by tablespoon on top.
        • Use a wooden skewer (toothpick or butter knife) to make cross cutting swirls into the filling.
        • Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
        • Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
        • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
        • Refrigerate uncovered for 8 hours or overnight. Before serving, use a knife and run around the edge of the cheesecake.

        Serve & Enjoy!

          Video

          Keyword 7″ white chocolate raspberry swirl cheesecake, best white chocolate raspberry swirl cheesecake, easy white chocolate raspberry swirl cheesecake, mini white chocolate raspberry swirl cheesecake, white chocolate raspberry swirl cheesecake
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Cheesecake Recipes

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          Creamy Basque Cheesecake (7″)

          Creamy Basque Cheesecake is rustic dish that is rich, smooth and full of deliciously harmonious flavors. This buttery rich vanilla flavored dessert is a beginner friendly treat everyone will enjoy. This is a quick and easy Spanish cheesecake that can be put together less than 15 minutes. This delightfully elegant treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion and is just the right size to share with 6 lucky people.

          Watch the video and follow the instructions below to be on your way to the universal joy of this Creamy Basque Cheesecake. Like and share this or any of my recipes you find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this old world recipe and we hope yours does too.

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          Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the paper to the bottom and sides of 7″ springform pan. 

          In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 16 oz cream cheese. Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

          Add cornstarch (make sure to sift it) and mix everything together until smooth. 

          Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

          Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.

          Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

          Serve at room temperature or refrigerate uncovered for 8 hours or overnight.

          Just before serving- gently remove the parchment paper from the cake. Serve & enjoy!

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          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Creamy Basque Cheesecake (7″)

          Basque Cheesecake is a peasants dish that is creamy and smooth with richly delicious harmonious flavors.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 27 minutes
          Total Time 37 minutes
          Course Dessert
          Cuisine Hispanic
          Servings 6
          Calories

          Equipment

          Ingredients
            

          • 16 oz cream cheese softened & room temperature
          • ¾ cup superfine sugar
          • 1 cup heavy cream room temperature (about 1 hour before baking)
          • 1 tbsp cornstarch
          • 1 tsp vanilla bean paste
          • ¼ tsp salt
          • 3 large eggs room temperature

          Instructions
           

          • Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the paper to the bottom and sides of 7" springform pan.
          • In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
            16 oz cream cheese
          • Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
            ¾ cup superfine sugar, 1 cup heavy cream, 1 tsp vanilla bean paste, ¼ tsp salt
          • Add cornstarch (make sure to sift it) and mix everything together until smooth. 
            1 tbsp cornstarch
          • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
            3 large eggs
          • Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.
          • Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
          • Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

          Enjoy!

            Video

            Keyword 7″ creamy basque cheesecake, burnt cheesecake, creamy basque cheesecake, mini basque cheesecake, San Sebastian cheesecake, spanish cheesecake
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Dessert Recipes

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