Description
Indulge in the festive spirit with this Christmas Cranberry Jam White Chocolate Mousse Cheesecake featuring layers of tart cranberry jam, smooth white chocolate mousse, and a creamy cheesecake base. This visually stunning and delicious dessert is perfect for holiday celebrations and promises a delightful combination of flavors and textures.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the cranberry jam layer:
- 2 cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 teaspoon orange zest
For the cheesecake layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the white chocolate mousse:
- 6 oz white chocolate, chopped
- 2 tablespoons milk
- 1 cup heavy whipping cream, cold
- ½ teaspoon vanilla extract
For garnish:
- Sugared cranberries
- White chocolate shavings
- Whipped cream (optional)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven at 325°F (163°C) for about 10 minutes. Remove and let cool.
- Make the cranberry jam layer: In a saucepan over medium heat, combine the cranberries, orange juice, sugar, and orange zest. Cook, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency, about 10-15 minutes. Remove from heat and let cool.
- Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, making sure each is fully incorporated. Blend in the sour cream and flour until just combined. Pour the cheesecake batter over the cooled crust.
- Add cranberry jam and swirl: Spoon dollops of the cooled cranberry jam over the cheesecake batter. Using a knife or skewer, swirl the jam into the batter to create a marbled effect.
- Bake the cheesecake: Place the pan in the preheated oven and bake at 325°F (163°C) for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to prevent cracking. Then chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Create the white chocolate mousse: Melt the chopped white chocolate with milk over a double boiler or in short bursts in the microwave until smooth. Allow to cool slightly. In a separate bowl, beat the cold heavy whipping cream and vanilla extract until soft peaks form. Gently fold the melted white chocolate into the whipped cream until fully incorporated.
- Assemble the mousse layer: Spread the white chocolate mousse evenly over the chilled cheesecake surface. Refrigerate for an additional hour to set.
- Garnish and serve: Decorate the top with sugared cranberries, white chocolate shavings, and optionally some whipped cream. Slice and serve chilled for a festive and elegant dessert.
Notes
- For sugared cranberries, toss fresh cranberries with simple syrup, then coat with granulated sugar and let dry completely before using.
- This cheesecake tastes best when made 1–2 days ahead as the flavors meld together beautifully.
- Ensure ingredients like cream cheese and eggs are at room temperature for a smoother batter.
- Use a water bath during baking to further reduce the risk of cracking, if desired.
