White Chocolate Cranberry Cheesecake

The Holidays aren’t complete without this gorgeous White Chocolate Cranberry Cheesecake with my Gingerbread Graham Crust. This cheesecake would be the perfect addition to your holiday party as it has the exact amount of WOW factor you want to impress all the loved ones in your life. This cheesecake may look labour intensive but it is SO easy to make. The sugary cranberries with rosemary on top is totally optional but seeing that it is the holidays, any little adornment adds that festive touch! See recipe below!!

I’ve teamed up with @drinknatura to bring you this showstopper of a dessert that will have your whole family (vegan or not) oooing and ahhhing all over the place. I used @drinknatura Organic Unsweetened Soy Beverage (also make a fabulous foam for cappuccinos and matcha lattes) to create the smoothest texture for the filling. This proudly Canadian brand offers rice, soy, oat and almond beverages in so many different flavours.

Making the cranberries is super easy.  In a small pot heat 1/2 cup water and 1/2 cup white sugar.  Stir the sugar until it dissolves and bring to a boil. Reduce the heat to a simmer for 3 minutes.  Add 3 cups of fresh cranberries and gently toss to coat stirring for 1 minute.  Use a slotted spoon to remove cranberries  and place on parchment paper to dry for 1 hour.  Place 1/2-1c sugar in a small bowl and roll cranberries until completely coated. Place back on a clean piece of parchment paper until ready to use.