The Cranberry Jam White Chocolate Mousse Cheesecake is a sublime dessert that marries the tartness of cranberries with the sweetness of white chocolate in a rich, creamy cheesecake. This recipe is perfect for special occasions, especially around the holiday season, and it’s sure to impress with its sophisticated flavor profile and stunning presentation.
Ingredients:
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup heavy whipping cream
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ½ cup white granulated sugar
- 1 vanilla bean (scraped seeds)
White Chocolate Mousse:
- 8 oz baking white chocolate bars
- 8 oz cream cheese, softened
- 8 oz whipped topping (like Cool Whip)
Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1 ½ cups water
- 1 ½ cups sugar
- ½ cup sugar (for coating)
Preparation:
Candied Cranberries (Overnight Preparation):
Step 1: In a saucepan, heat water and sugar over medium heat, stirring until the sugar dissolves. Remove from heat, add cranberries, stir, and refrigerate overnight.
Step 2: Drain cranberries and coat in sugar. Set aside to dry.
Quick Cranberry Jam:
Step 3: Combine cranberries, sugar, and vanilla extract in a saucepan over medium heat. Cook for 12-15 minutes until cranberries are soft. Let cool completely.
Crust:
Step 4: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Step 5: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press into the bottom and halfway up the sides of the pan.
Step 6: Spread half of the cranberry jam over the crust.
Cheesecake Filling:
Step 7: Beat cream cheese and sugar until smooth. Mix in vanilla extract and sour cream.
Step 8: Add eggs one at a time, then cornstarch, and slowly add heavy cream while mixing. Stir in vanilla bean seeds.
Step 9: Pour over the jam layer in the crust. Bake in a water bath for 70-75 minutes at 325°F. Let rest in the oven for 10 minutes with the door open, then cool for 20 minutes before refrigerating for 4 hours.
White Chocolate Mousse:
Step 10: Melt chocolate as per package instructions. Beat cream cheese and blend in melted chocolate. Fold in whipped topping.
Assemble:
Step 11: Spread mousse over cooled cheesecake, add remaining jam, and optionally, top with candied cranberries.
Variation
Consider substituting raspberries or blueberries for a different twist, or adding a layer of dark chocolate ganache under the mousse for extra decadence.
Cooking Note:
Ensure all ingredients are at room temperature to prevent the cheesecake from cracking.
Serving Suggestions:
Serve chilled, garnished with fresh mint leaves or a dusting of powdered sugar for a festive touch.
Tips:
- For a firmer mousse, refrigerate it before spreading on the cheesecake.
- Ensure the cheesecake is completely cooled before adding the mousse to prevent it from melting.
Prep Time:
- Prep Time: 8 hours (including resting)
- Cooking Time: 1 hour 40 minutes
- Total Time: 9 hours 40 minutes
Nutritional Information:
- Calories: 450 per serving
- Protein: 6 grams
- Sodium: 350 mg
FAQs
Q: Can I freeze the cheesecake?
A: Yes, the cheesecake can be frozen without the mousse for up to a month. Add mousse and toppings after thawing.
Q: What’s the best way to melt white chocolate?
A: Double boiler method is preferred to avoid overheating, which can cause the chocolate to seize.
Conclusion
The Cranberry Jam White Chocolate Mousse Cheesecake is not just a dessert; it’s a centerpiece that captivates with its layered flavors and textures. With every bite, you experience the festive spirit of cranberries and the luxuriousness of white chocolate, making it a memorable treat for any celebration.
Print
Cranberry Jam White Chocolate Mousse Cheesecake
- Total Time: 9 hours 40 minutes
Ingredients
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup heavy whipping cream
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ½ cup white granulated sugar
- 1 vanilla bean (scraped seeds)
White Chocolate Mousse:
- 8 oz baking white chocolate bars
- 8 oz cream cheese, softened
- 8 oz whipped topping (like Cool Whip)
Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1 ½ cups water
- 1 ½ cups sugar
- ½ cup sugar (for coating)
Instructions
Candied Cranberries (Overnight Preparation):
Step 1: In a saucepan, heat water and sugar over medium heat, stirring until the sugar dissolves. Remove from heat, add cranberries, stir, and refrigerate overnight.
Step 2: Drain cranberries and coat in sugar. Set aside to dry.
Quick Cranberry Jam:
Step 3: Combine cranberries, sugar, and vanilla extract in a saucepan over medium heat. Cook for 12-15 minutes until cranberries are soft. Let cool completely.
Crust:
Step 4: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Step 5: Mix graham cracker crumbs, brown sugar, melted butter, and vanilla. Press into the bottom and halfway up the sides of the pan.
Step 6: Spread half of the cranberry jam over the crust.
Cheesecake Filling:
Step 7: Beat cream cheese and sugar until smooth. Mix in vanilla extract and sour cream.
Step 8: Add eggs one at a time, then cornstarch, and slowly add heavy cream while mixing. Stir in vanilla bean seeds.
Step 9: Pour over the jam layer in the crust. Bake in a water bath for 70-75 minutes at 325°F. Let rest in the oven for 10 minutes with the door open, then cool for 20 minutes before refrigerating for 4 hours.
White Chocolate Mousse:
Step 10: Melt chocolate as per package instructions. Beat cream cheese and blend in melted chocolate. Fold in whipped topping.
Assemble:
Step 11: Spread mousse over cooled cheesecake, add remaining jam, and optionally, top with candied cranberries.
Variation
Consider substituting raspberries or blueberries for a different twist, or adding a layer of dark chocolate ganache under the mousse for extra decadence.
Notes
Ensure all ingredients are at room temperature to prevent the cheesecake from cracking.
Serving Suggestions:
Serve chilled, garnished with fresh mint leaves or a dusting of powdered sugar for a festive touch.
Tips:
- For a firmer mousse, refrigerate it before spreading on the cheesecake.
- Ensure the cheesecake is completely cooled before adding the mousse to prevent it from melting.
- Prep Time: 8 hours (including resting)
- Cook Time: 1 hour 40 minutes
Nutrition
- Calories: 450 per serving
- Sodium: 350 mg
- Protein: 6 grams