White Chocolate & Gingersnap Cheesecake

No-bake Christmas cheesecake: browned-butter gingersnap crust, white chocolate–mascarpone filling set with stiff cream, and a cooled cranberry-orange jewel topping. Chill overnight.

By Brandon Carroll

Yield: 12 servings

Prep: 40 minutes

Cook: 15 minutes (topping)

Total: about 7 hours (includes chill)

Ingredients

• 300 g gingersnap cookies (about 1 box; Lotus Biscoff also works)
• 6 tablespoons unsalted butter
• 1 pinch kosher salt
• 16 ounces (2 blocks) full-fat cream cheese, room temperature
• 8 ounces mascarpone cheese, room temperature
• 10 ounces high-quality white chocolate bars (Ghirardelli or Lindt — not chips), finely chopped
• 1 1/4 cups cold heavy whipping cream
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste (or extract)
• 1 teaspoon lemon juice
• 12 ounces fresh cranberries
• 3/4 cup granulated sugar
• 1 orange, zested and juiced
• 1 cinnamon stick
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

1. Lightly grease a 9-inch springform pan and line the bottom with parchment.
2. Melt the butter in a skillet over medium heat. Let it foam and turn golden brown with a nutty smell, then remove from heat immediately.
3. Blitz the cookies to fine crumbs. Mix with the brown butter and salt until the crumbs hold when pinched. Press firmly into the pan bottom (use a flat glass to pack it tight). Freeze 20 minutes.
4. Melt the white chocolate in 20-second microwave bursts, stirring between each, until smooth. Cool 5 to 10 minutes until liquid but not hot — warm on the wrist is right; hot chocolate will melt the cheese.
5. In a cold bowl, whip the heavy cream to stiff peaks. Do not overwhip into butter. Refrigerate while you make the base.
6. Beat room-temperature cream cheese and mascarpone until completely smooth with no lumps. Add powdered sugar, vanilla, and lemon juice; beat again until fluffy.
7. Pour the cooled white chocolate into the cheese mixture. Beat on low until combined and glossy.
8. Gently fold the whipped cream into the cheese mixture in two batches with a spatula (under and over) so the filling stays airy.
9. Pour over the cold crust and smooth the top. Cover with plastic wrap without touching the surface. Refrigerate at least 6 hours, preferably overnight.
10. For the topping: combine cranberries, sugar, orange juice, zest, and cinnamon stick in a pot. Simmer about 10 minutes until the berries pop. Stir in the cornstarch slurry and cook 1 minute more to thicken. Remove the cinnamon stick. Cool completely before using.
11. Run a thin knife under hot water, dry it, and run it around the pan edge before releasing the springform. Spoon the cooled cranberry topping over the cheesecake and serve cold.