Buzz
Photo: Victor ProtasioThis is the Christmas dessert you’ll keep making for years to come. Bright, festive, and sure to be a crowd favorite, this white chocolate cheesecake dazzles with holiday colors while maintaining an elegant look.
A wreath of pistachios, lime zest, and pomegranate seeds surrounds the cheesecake, providing vibrant color and delightful texture. The cheesecake itself is rich and creamy, with a gentle tang from the sour cream, and it’s set in a delicious homemade gingersnap cookie crust that enhances the festive spirit. To finish, a smooth pomegranate sauce accompanies it, adding a perfect sweet-tart contrast.
Feel free to customize the nuts and fruits on top. Some great alternatives include sliced, toasted almonds with raspberries or chopped, toasted pecans with dried cranberries.
Ingredients Needed
-
7 oz gingersnap cookies, finely crushed (1 1/2 cups)
-
6 Tbsp unsalted butter, melted, divided, plus extra for greasing pan
-
3/4 cup, plus 2 1/2 Tbsp granulated sugar
-
1 tsp kosher salt, divided
-
3 8-oz packages cream cheese, at room temperature
-
3 large eggs, at room temperature
-
2/3 cup sour cream
-
7 oz white chocolate, melted and cooled to room temperature, plus more, unmelted, for topping (optional)
-
1 Tbsp plus 2 tsp cornstarch (divided)
-
1 1/2 cups pomegranate juice
-
2 tsp. lime zest plus 1/2 tsp. fresh juice (from 1 lime)
-
1/4 cup pomegranate arils
-
2 Tbsp roasted salted pistachios, roughly chopped
Instructions
-
Preheat your oven to 350°F and place the rack in the center. Wrap the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; lightly grease the pan with butter.
-
In a medium bowl, combine crushed cookies, 5 tablespoons melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Press mixture evenly into the bottom and 1 inch up the sides of the prepared pan.
-
Bake the crust until it's deep brown and fragrant, about 12 minutes. Let the pan cool on a wire rack while you prepare the filling.
-
Reduce oven temperature to 325°F. In a large bowl, combine cream cheese and 3/4 cup sugar. Beat with an electric mixer until smooth. With the mixer on low, add eggs one at a time, beating after each addition. Add sour cream, melted chocolate, 1 tablespoon cornstarch, and 1/2 teaspoon salt. Beat on low speed until combined. Pour the filling into the crust and smooth the top. Place the pan on a rimmed baking sheet.
-
Bake the cheesecake until the sides are set but the center is slightly jiggly, about 50 to 60 minutes. Let the cheesecake cool on a wire rack for about 1 hour. Refrigerate for at least 4 hours, or up to 12 hours.
-
While the cheesecake chills, mix 2 teaspoons water and remaining 2 teaspoons cornstarch in a small bowl. In a small saucepan, bring pomegranate juice and the remaining 1 1/2 tablespoons sugar to a boil over medium-high heat. Boil, stirring occasionally, until reduced to about 1/2 cup, about 15 minutes.
-
Reduce the heat to medium and stir in the cornstarch-water mixture. Cook, stirring often, until the sauce thickens and coats the back of a spoon, about 2 minutes. Remove from heat. Stir in lime juice, the remaining 1 tablespoon butter, and the remaining 1/4 teaspoon salt. Transfer to a small bowl and set aside or refrigerate until ready to use.
-
Run a paring knife around the edges of the crust. Remove the sides of the springform pan. Run the knife around the bottom of the cheesecake to loosen it. Gently transfer the cheesecake to a cake stand or serving plate using large spatulas or a shimmy. Decorate with pomegranate arils, lime zest, and pistachios. If desired, use a Microplane zester to grate white chocolate over the top. Serve cold or at room temperature with the pomegranate sauce.
Nutritional Information (per serving)
| 792 | Calories |
| 55g | Fat |
| 67g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 792 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 31g | 153% |
| Cholesterol 195mg | 65% |
| Sodium 618mg | 27% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 1g | 4% |
| Total Sugars 49g | |
| Protein 12g | 23% |
| Vitamin C 2mg | 2% |
| Calcium 192mg | 15% |
| Iron 2mg | 12% |
| Potassium 455mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
