White Chocolate and Cranberry Swirl Cheesecake

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“An unbaked cheesecake which I usually shy away from. From "Great Tastes of Manitoba" which puts out a publication to coincide with a local TV station that features a dish and a suggested beverage. For this dessert, they suggest Henriques and Henriques 10 yr. old Old Bual Maderira (Portugal). I haven't tried this yet, but will very shortly as I have a dinner party coming up. I'm nuts about nuts, so will probably add about 3/4 cup chopped pecans to the crust. And I'll substitute some of the orange juice with a bit of orange liqueur for a bit of extra punch. WHY CAN'T WE EVER JUST STICK TO THE RECIPE??!! Prep time is a guess. I have put in 4 hours for passive time, as I think this will need to set.”
4hrs 35mins

Ingredients Nutrition


  1. Preheat oven to 375.
  2. To make crust, melt butter, stir in crumbs and sugar. Press on bottom and partway up the sides of a 9 inch springform pan. Bake 8-10 minutes.
  3. To make filling, place cranberries, 1/4 cup each of the sugar and orange juice in a saucepan. Cover, bring to a boil, stir frequently and crush cranberries. Reduce heat; simmer and stir frequently until a thick puree forms. Cool.
  4. Melt chocolate in a saucepan or double boiler; set aside.
  5. Sprinkle gelatin over remaining orange juice; let stand for 5 minute or until softened. Heat for 1 min or until gelatin dissolves; set aside. Beat cream cheese in a bowl until smooth. Beat in remaining sugar, orange peel, vanilla, chocolate and gelatin; set aside.
  6. Beat whipping cream until soft peaks form. Stir 1/4 of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
  7. Spoon half of the cream mixture onto crust. Spoon 1/2 of the cranberry puree onto cream cheese. Top with remaining cream cheese and puree.
  8. Using a knife, swirl cranberries through cheesecake.
  9. Refrigerate until set.

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