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Christmas Cranberry White Chocolate Cheesecake with Cranberry Jam and Mousse Recipe

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★★★★★

4.8 from 69 reviews

This Christmas Cheesecake features a rich and creamy white chocolate mousse layer atop a classic cheesecake with a graham cracker crust, all beautifully complemented by homemade cranberry jam and candied cranberries. The perfect festive dessert combining tart cranberry flavors with sweet white chocolate and smooth, dense cheesecake.

Ingredients

Scale

Candied Cranberries

  • 16 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup sugar (for coating candied cranberries)

Cranberry Jam

  • 8 oz fresh cranberries
  • 1/2 cup sugar (or superfine sugar)
  • 1 tsp vanilla extract

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 5 Tbsp butter (melted)
  • 1 tsp vanilla extract

Cheesecake

  • 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 (split and seeds scraped)

White Chocolate Mousse

  • 8 oz baking white chocolate bars (2–4 oz bars, melted)
  • 8 oz cream cheese (softened)
  • 8 oz whipped topping (like COOL Whip)

Instructions

  1. Candied Cranberries (overnight): In a sauce pot, combine 1 1/2 cups water and 1 1/2 cups sugar over medium heat. Stir slowly until sugar is fully dissolved; remove from heat and let cool slightly. Add 16 oz cranberries, stir, cover and refrigerate overnight.
  2. Prepare Candied Cranberries: Drain cranberries using a colander, then coat them in 1/2 cup sugar by tossing them in a shallow bowl. Set aside until ready to decorate.
  3. Make Cranberry Jam: In a sauce pot over medium heat, combine 8 oz fresh cranberries, 1/2 cup sugar, and 1 tsp vanilla extract. Cook while stirring often for 12-15 minutes until cranberries break down and mixture thickens. Remove from heat and let cool completely.
  4. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Prepare a large roasting pan big enough to fit the springform pan and hold water. Optionally, wrap springform pan with heavy-duty aluminum foil for water bath safety.
  5. Make Crust: Mix graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract until fully combined. Press mixture evenly into the bottom and halfway up the sides of springform pan. Spread half of the cranberry jam evenly over the crust.
  6. Prepare Cheesecake Batter: Beat 24 oz softened cream cheese with 1/2 cup white sugar on medium-high for about 2 minutes until smooth. Add 1 tsp vanilla extract and 2 Tbsp sour cream and mix until combined. Add eggs one at a time, beating well after each addition. Scrape the bowl sides and bottom. Lower speed, add 2 Tbsp corn starch, then gradually pour in 3/4 cup heavy cream while mixing on medium-low until smooth. Scrape sides and incorporate the seeds from 1 split vanilla bean into batter, mixing evenly.
  7. Assemble and Bake: Pour cheesecake batter over jam in the springform pan. Place springform pan inside the roasting pan, then carefully pour hot water into roasting pan until it reaches halfway up the side of the springform. Bake for 70-75 minutes at 325°F.
  8. Cool Down Oven: After baking, turn off oven, open oven door halfway, and let cheesecake rest inside for 10 minutes. Remove cheesecake from roasting pan and aluminum foil if used.
  9. Rest and Separate: Let cheesecake rest at room temperature for 20 minutes. Use a greased butter knife to gently run around the edges between cheesecake and springform sides to loosen it (do not remove cheesecake from pan yet).
  10. Cool Completely: Cool cheesecake for 1 hour, then spread the remaining cranberry jam over the top. Cover with plastic wrap and refrigerate for at least 4 hours before adding mousse.
  11. Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat 8 oz cream cheese until smooth and fluffy. While beating, drizzle in melted white chocolate and mix well. Gently fold in 8 oz whipped topping until combined.
  12. Apply Mousse and Decorate: Spread white chocolate mousse over the refrigerated cheesecake. Optionally, separate mousse into two batches and pipe decorative designs using a frosting tip. Top with candied cranberries if desired.

Notes

  • Wrapping the springform pan with heavy-duty foil helps prevent water from leaking into the crust during the water bath baking.
  • Using a water bath ensures an even bake and prevents cracking of the cheesecake.
  • Candied cranberries can be prepared the day before to save time on the day of serving.
  • Finish the cheesecake with the mousse and decoration just before serving to maintain the mousse’s texture.
  • Allow the cheesecake to chill thoroughly for best slicing and flavor development.

Keywords: Christmas Cheesecake, Cranberry Jam, White Chocolate Mousse, Holiday Dessert, Festive Cheesecake

Find it online: https://www.sanacooks.com/christmas-cranberry-white-chocolate-cheesecake-with-cranberry-jam-and-mousse-recipe/