Introduction

This Christmas Cheesecake combines festive cranberry jam with creamy white chocolate mousse for a delightful holiday dessert. The tart cranberries balance the rich cheesecake, making it a perfect centerpiece for your celebrations.

A multi-layered cheesecake sits on an ornate white cake stand with a white marbled texture below. The bottom layer is a light brown crumbly crust. Above it is a creamy, pale yellow cheesecake layer that looks smooth and dense. On top of this is a thick layer of white whipped cream, spread evenly around the cake. Around the edge of the top layer, there are piped swirls of whipped cream, creating a decorative border. Inside the border, there is a pile of red and dark red sugared berries that have a frosted texture, adding a bright contrast to the cream. The background is plain black, making the cake stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz fresh cranberries
1 1/2 cups sugar (divided)

1/2 Tbsp vanilla extract
1 1/2 cups graham cracker crumbs

1/4 cup brown sugar
5 Tbsp butter (melted)

1 tsp vanilla extract
24 oz cream cheese (softened)
3/4 cup heavy whipping cream

2 Tbsp sour cream
2 eggs
1 tsp vanilla extract

2 Tbsp corn starch
1/2 cup white granulated sugar
1 vanilla bean

8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese (softened) for mousse
8 oz whipped topping (like COOL Whip)

8 oz fresh cranberries (for jam and garnish)
1 1/2 cups water (for candied cranberries)
1/2 cup sugar (or superfine sugar for coating cranberries)

Instructions

Step 1: Prepare candied cranberries by combining 1 1/2 cups sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat. Let cool slightly, add 16 oz cranberries, stir, cover, and refrigerate overnight.
Step 2: Drain cranberries and coat them with 1/2 cup sugar in a shallow bowl. Set aside for decoration.
Step 3: Make quick cranberry jam by cooking 8 oz cranberries, 1 1/2 cups sugar, and 1/2 Tbsp vanilla extract in a saucepan over medium heat. Stir frequently and cook for 12-15 minutes. Remove from heat and let cool completely.

Step 4: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. For water bath stability, wrap the outside of springform pan in heavy-duty foil.
Step 5: To make the crust, mix graham cracker crumbs, 1/4 cup brown sugar, melted butter, and 1 tsp vanilla extract. Press this mixture evenly on the bottom and halfway up the sides of the pan.
Step 6: Spread half of the cooled cranberry jam over the crust.

Step 7: For the cheesecake filling, beat 24 oz cream cheese and 1/2 cup sugar on medium-high speed until smooth (about 2 minutes). Add 1 tsp vanilla extract and sour cream; mix until combined.
Step 8: Add eggs one at a time, beating after each addition and scraping bowl sides. Lower speed and mix in cornstarch. While mixing on medium-low, slowly add heavy cream. Beat until smooth.
Step 9: Split vanilla bean lengthwise and scrape seeds into batter. Mix well to incorporate.

Step 10: Pour cheesecake batter over cranberry jam in pan.
Step 11: Place springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan for a water bath.
Step 12: Bake for 70-75 minutes. Turn off oven, open door halfway, and let cheesecake rest inside for 10 minutes. Remove from oven and water bath, remove foil.

Step 13: Let the cheesecake rest at room temperature for 20 minutes. Run a greased knife around the edges to separate cheesecake from pan.
Step 14: Cool cheesecake for 1 hour, then spread remaining cranberry jam on top. Cover and refrigerate for at least 4 hours.
Step 15: Prepare white chocolate mousse by melting white chocolate bars according to package instructions. Beat 8 oz cream cheese until creamy, then drizzle in melted chocolate while beating.

Step 16: Gently fold in whipped topping until fully combined.
Step 17: Spread mousse over chilled cheesecake. Optionally, pipe mousse for decoration.
Step 18: Decorate with candied cranberries on top of the mousse.

Tips & Variations

Wrap the springform pan in foil before baking to prevent water from seeping in during the water bath.
Use superfine sugar for coating cranberries to ensure even coating without grittiness.
Try adding orange zest to the cheesecake batter for a citrus twist.

For a quicker version, use store-bought cranberry sauce instead of making your own jam.
Pipe the white chocolate mousse decoratively with a frosting tip for an elegant presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for about 10-15 minutes before serving to soften the mousse slightly. Do not freeze after adding the white chocolate mousse topping to preserve texture.

How to Serve

A round cake with three visible layers stands on a white decorative cake stand. The bottom layer is a thick, crumbly brown crust, the middle layer is a smooth and creamy pale yellow filling, and the top layer is covered with white whipped cream that has a slightly textured finish. Around the edge of the top, there are small swirls of whipped cream evenly spaced. In the center, a cluster of shiny red and purple berries covered in sugar crystals create a frosted look, adding bright color and texture contrast. The whole setup is shown against a black background with the cake stand placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake and cranberry jam up to two days ahead. Add the white chocolate mousse and candied cranberries just before serving to maintain freshness.

What can I substitute for the white chocolate mousse topping?

If you prefer, you can use whipped cream or a vanilla whipped ganache instead of white chocolate mousse for a lighter topping.