Description
This delicious Cranberries Cheesecake features a graham cracker crust layered with tangy homemade cranberry jam, a creamy vanilla bean-infused cheesecake filling baked to perfection in a water bath, and topped with a luscious white chocolate mousse. Optionally decorated with candied cranberries for an elegant festive touch, this dessert is perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Cranberry Jam
- 16 oz fresh cranberries
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup heavy whipping cream
- 2 tablespoons sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 vanilla bean, scraped
White Chocolate Mousse
- 8 oz baking white chocolate
- 8 oz cream cheese, softened
- 8 oz whipped topping
Optional Candied Cranberries
- 8 oz fresh cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup fine sugar (for coating)
Instructions
- Prepare Cranberry Jam: In a saucepan, combine 16 oz fresh cranberries, 1 cup granulated sugar, and 1/2 tablespoon vanilla extract. Cook over medium heat, stirring frequently for about 15 minutes or until the mixture thickens. Remove from heat and allow to cool completely.
- Make the Crust: In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla extract until well combined. Press this mixture firmly into the bottom of a springform pan to form an even crust. Spread half of the cooled cranberry jam evenly over the crust.
- Prepare Cheesecake Filling: In a large mixing bowl, beat together 24 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 2 tablespoons sour cream, 1 teaspoon vanilla extract, 2 eggs, 2 tablespoons cornstarch, and 3/4 cup heavy whipping cream. Scrape the seeds from 1 vanilla bean and add them to the mixture. Beat until fully incorporated and creamy. Pour the filling evenly over the cranberry jam layer in the springform pan.
- Bake Cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan in a water bath by setting it in a larger baking dish filled halfway with hot water. Bake the cheesecake for 70 to 75 minutes until the edges are set but the center is slightly jiggly. Remove the cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours to fully set.
- Top with Jam and Prepare Mousse: Spread the remaining half of the cranberry jam over the chilled cheesecake. To make the white chocolate mousse, melt 8 oz baking white chocolate in a double boiler or microwave until smooth. In a separate bowl, beat 8 oz softened cream cheese until smooth, then slowly mix in the melted white chocolate. Gently fold in 8 oz whipped topping until the mousse is light and fluffy. Spread the mousse evenly over the top of the jam layer on the cheesecake.
- Decorate and Serve: Optionally, decorate the cheesecake with swirls of the white chocolate mousse or prepare candied cranberries by simmering 8 oz fresh cranberries in a mixture of 1 1/2 cups water and 1 1/2 cups sugar, then rolling them in fine sugar (1/2 cup) for a sparkling coating. Chill until set before placing on top of the cheesecake. Slice and serve chilled.
Notes
- Use a water bath during baking to prevent cracking and ensure even cooking.
- Allow the cheesecake to chill for at least 4 hours; overnight chilling is recommended for best texture and flavor.
- Vanilla bean seeds add extra flavor but can be substituted with 1 teaspoon vanilla extract if unavailable.
- Candied cranberries add a beautiful, festive garnish and a sweet tart contrast.
- Make sure all cream cheese is softened at room temperature to avoid lumps in the batter.
