This festive cheesecake combines creamy cheesecake with a tart homemade cranberry jam and a rich white chocolate mousse topping. With layers of flavor and a beautiful presentation, it’s a perfect dessert to celebrate the holiday season.
Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Cheesecake:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 2 tsp vanilla extract
For the Cranberry Jam:
– 12 oz fresh cranberries
– 1/2 cup granulated sugar
– 1/2 cup water
– 1 tsp orange zest
For the White Chocolate Mousse:
– 8 oz white chocolate, chopped
– 1 cup heavy cream, divided
– 1 tbsp powdered sugar
Directions:
For the Crust:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated.
3. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
For the Cheesecake:
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add sugar, sour cream, and vanilla extract; beat until well combined.
3. Add eggs one at a time, mixing on low speed until just blended.
4. Pour the cheesecake batter over the cooled crust.
5. Bake in a water bath at 325°F for 60-70 minutes, or until the center is set but still slightly jiggly.
6. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the Cranberry Jam:
1. In a saucepan, combine cranberries, sugar, water, and orange zest over medium heat.
2. Cook, stirring occasionally, until cranberries burst and the mixture thickens (about 10-15 minutes).
3. Let the jam cool completely before spreading it over the chilled cheesecake.
For the White Chocolate Mousse:
1. Place chopped white chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering, then pour over the white chocolate.
2. Let sit for 1-2 minutes, then stir until smooth. Allow to cool to room temperature.
3. In a separate bowl, beat remaining 1/2 cup heavy cream with powdered sugar until stiff peaks form.
4. Fold whipped cream into the white chocolate mixture until combined.
5. Spread the white chocolate mousse over the cranberry jam layer on the cheesecake.
Assembly:
1. Spread cranberry jam evenly over the chilled cheesecake, then top with white chocolate mousse.
2. Refrigerate for at least 1 hour to allow the mousse to set before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 20 minutes | Cooling & Chilling Time: 5 hours | Total Time: 6 hours 50 minutes
Kcal: 580 kcal | Servings: 12 servings