A white chocolate cheesecake is decadent and delicious in any season, but this gorgeous festive recipe with cranberry ‘Glögg’ compote is stunning and makes the perfect dish for your Thanksgiving menu or Christmas dinner table.
Scandi-inspired, this is a unique recipe that will impress all who taste it. Keep scrolling for the ingredients and step-by-step method for what is one of our favorite recipes right now.
- With special thanks to Sam Bilton, author of First Catch Your Gingerbread for this recipe extract.
From the author
"Glögg is a mulled wine that is popular all over Scandinavia during the festive season. If you are not too sure about the taste of cardamom stick with the lower amount of pods suggested below. You can make this cheesecake when cranberries aren’t in season by using the raspberry and redcurrant compote instead."
Ingredients for the cheesecake
This white chocolate cheese cake with cranberry compote recipe serves 8 – 10.
- 225g/8oz Ginger snaps or other crisp ginger biscuit
- 110g/4oz unsalted butter
- 300g/10½oz white chocolate
- 225g/8oz cream cheese e.g. Philadelphia
- 150g/5oz sour cream
- 25g/1oz caster sugar
- Seeds from 6-10 cardamom pods, crushed with a pestle and mortar
- ¼ tsp each of ground cinnamon and ground ginger
- 2 egg whites
- A few drops of lemon juice
Ingredients for the cranberry compote
- 300g/10½oz cranberries
- Juice and zest of 1 large orange
- 5cm cinnamon stick
- 4 cardamom pods
- 2 slices fresh ginger
- 125g/4½oz sugar
- 125ml/4fl oz red wine
1. Line a 23cm/9in springform cake tin with tin foil. A 20cm/8in tin would also work but you will just have a thicker base and filling for your cheesecake.
2. Crush the biscuits in a food processor or place them in a plastic bag and bash with a rolling pin (the latter is a much better way of relieving stress). Meanwhile, gently melt the butter in a small saucepan. Combine the melted butter and biscuits then put the mixture into the lined tin. Ensure the buttery crumbs are relatively evenly distributed before pressing down firmly with a wooded spoon to form the base of the cheesecake.
3. Place 200g/7oz of the white chocolate in a heat proof bowl and place over a pan of barely simmering water to melt the chocolate. Make sure the bowl doesn’t touch the water otherwise your chocolate will go lumpy.
4. Place the cream cheese, sour cream, caster sugar, crushed cardamom, ground cinnamon and ginger in a large bowl and beat until smooth. Beat in the melted white chocolate.
5. In a separate bowl, place the egg whites with a few drops of lemon juice. Beat until the egg whites form stiff peaks. Fold into the cream cheese and chocolate mix then spoon over the base.
6. Grate the remaining 100g white chocolate and sprinkle this over the cheesecake ‘filling’. Refrigerate for several hours or preferably over night.
For the compote:
1. Put all of the ingredients into a saucepan and bring to the boil.
2. Simmer gently for around 15 minutes until thickened. Leave to cool to allow the spices a chance to infuse the compote.
3. Remove the spices and ginger before serving.
Top tip: serve the compote at room temperature or warmed as it makes a nice contrast to the cold cheesecake (it also becomes rather ‘jammy’ when cold because of the high pectin content of cranberries but still tastes good).