It’s officially December 1st – which means only one things… It’s bakemas!
I have probably said it each and every year but it comes around so so quickly… Like I can’t believe it’s already December. We are here and I have a brilliant selection of recipes to share with you throughout the month – some super festive and others not so, giving a balance for those who do and don’t celebrate the holidays.
So, to kick off the start of bakemas 2023 I have these white chocolate and cranberry baked cheesecake slices – quite a mouthful but well worth it, I promise.
Starting with a custard cream biscuit base, topped with a vanilla and white chocolate cheesecake, studded with white chocolate chips and dried cranberries – the finished with swirls of cranberry sauce to enhance that final product.
Anyway, lets get started, shall we?
250g custard cream biscuits.
50g melted butter.
500g soft cheese, room temperature.
150g granulated sugar.
75g plain flour.
175g sour cream (or plain natural yogurt).
2 tsp vanilla extract.
250g white chocolate, melted and cooled.
100g white chocolate chips.
150g dried cranberries.
Cranberry sauce (as much as you’d like, around 80g approx.)
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of your ingredients, line a 9×9 inch square baking tin, get any equipment you may need – such as a mixing bowl and whisk and finally get your oven preheated to 180˚c/350˚f.
To start, you’ll want to make there base. Simply place the custard cream biscuits into a food processor and blitz them until they are a finer crumb – add in melted butter and blitz again until well combined.
Transfer the biscuit mixture into the base of your lined baking tin, then spread and level it out as best as you can – compact it down as you do so, ensuring it’s as level as possible. Chill until needed, a little later on.
For the cheesecake, start by grabbing a mixing bowl and placing in all of the ingredients – not including the white chocolate chips, dried cranberries or dried cranberries.
Give the ingredients all a good mix until they are fully incorporated and the consistency of the mixture has become a more viscous.
Now go ahead and add in the white chocolate chips and dried cranberries and fold these in until they are fully incorporated – try to do this in as few folds as possible to prevent from overmixing the mixture.
Scrape the bowl down, then transfer the mixture on top of the biscuit base – smooth and level it as best as you can. On top, place dollops of cranberry sauce and swirl it around using a butter knife.
Cover with foil and bake in the oven for 40-45 minutes or until slightly jiggly in the centre.
Once baked, allow to cool fully before you attempt to slice them up. I like to refrigerate them before slicing as it makes things much easier – less messy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.