How can I store leftover cheesecake?

Leftover cheesecake can be stored in the refrigerator for up to a week. Be sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. If you'd like to keep it longer, consider freezing individual slices, which can last for up to three months.

Can I make this cheesecake gluten-free?

Absolutely! Simply substitute the graham cracker crumbs with gluten-free crackers or almond flour. There are plenty of gluten-free options available that will give you a delicious crust without sacrificing flavor.

What can I use instead of white chocolate?

If you're looking for a substitution, you can use cream cheese or mascarpone to enhance the creaminess without the sweetness of white chocolate. However, take note that it will change the flavor profile slightly.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter and ensure your cream cheese is softened to room temperature. Also, baking in a water bath helps regulate the temperature and prevent rapid baking, which can lead to cracks.

Can I freeze this Christmas cheesecake?

Yes, you can freeze Christmas cheesecake! Just make sure to wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving to maintain its texture and flavor.

Christmas Cheesecake – The Perfect Festive Dessert

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
2 cups cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla extract
1 cup heavy cream
1 cup white chocolate, melted
1 cup cranberry jam

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Instructions

Preheat your oven to 325°F (160°C).
Make the crust by combining graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan.
Prepare the cream cheese mixture by beating cream cheese, sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture and mix in melted white chocolate.
Pour the cream cheese mixture over the crust and bake for about 50 minutes until set but slightly jiggly. Allow to cool, then spread cranberry jam on top and refrigerate for at least 4 hours or overnight.

Notes

For the best flavor, allow the cheesecake to chill overnight before serving. Consider garnishing with fresh berries or a drizzle of chocolate sauce for added flair.

Author: Eleanor Quin
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 320mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg