Smooth White Chocolate Mouse, cranberry jam with a rich thick cheesecake atop a buttery graham cracker crust and decorated with tasty crystalized naturally fresh cranberry candies make this a gorgeous holiday dessert that is a delicious Christmas red-ribbon winner every time. The cranberry jam and candies make for a beautifully tasty tart treat and give a nice balance to the creamy smooth white chocolate and cheesecake. The vibrant red of the cranberries in harmony with the elegance of the white chocolate mouse create a sophistication that you will serve very proudly. This cheesecake recipe is maybe one of my best so far. My family at this point have become very used to good food and they absolutely devoured this cheesecake saying it may be better than any I have ever made. The presentation of this seasonally inviting dessert will bring holiday joy to everyone that gets a slice. My family highly recommends this cranberry cheesecake. We hope you decide to give this a try to see for yourself just how delicious this seasonal dessert really is.
Watch the video and follow the instructions below to have this sophisticated yet beautiful holiday homemade classic on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to enjoy this with a nice cup of coffee. Share something special with your friends and family this Christmas season by serving them this instant classic. Thanks for visiting and see you again soon.
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Cranberry Jam
Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes.
Remove from heat source and let cool.
Sugared Cranberries
In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute.
Be careful not letting the cranberries burst.
Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour.
Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process.
Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.
Crust
Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.
Cheesecake Batter
In bowl or kitchen aid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.
Bake
Add half of the cranberry jam on top of the crust.
Use a spatula to transfer the cheesecake batter on top of the cranberry jam.
Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. Carefully place the pan in the center of the preheat oven.
Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1″-2″, leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven.
Slowly and carefully remove the aluminum foil from the pan.
White Chocolate Mousse
Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.
In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream.
Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.
Refrigerate
After the cheesecake has been baked.
Add the rest of the cranberry jam on top of the cheesecake, leaving ½” boarders around the edges.
Add and spread the white chocolate mousse on top of the jam. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).
Decorate
Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake.
Place the cream in a tipped pastry bag and decorate around the cranberries.
Serve & Enjoy!
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Christmas Cheesecake (Cranberry Jam White Chocolate Mousse)
Equipment
- 8" Springform Pan
Ingredients
Cranberry Jam
- 3 cups fresh or frozen cranberries 12 oz bag
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Sugared Cranberries
- 1 ½ cups fresh cranberries 6 oz
- 1 cup granulated sugar (divided)
- ¼ cup water
Crust
- 15 full sheets graham crackers about 2 cups
- 6 tbsp brown sugar
- ¼ cup unsalted butter melted
Cheesecake
- 24 oz cream cheese (softened)
- ½ cup granulated sugar
- ½ cup sour cream
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ⅛ tsp salt
- 3 large eggs room temperature
White Chocolate Mousse
- 8 oz white chocolate baking bar
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Cranberry Jam
- Place the cranberries, sugar and vanilla extract in a sauce pan. Mix everything together then, turn the stove top heat to medium. Simmer for an additional 10-15 minutes until most of the juice evaporates. Make sure to stir every 4-5 minutes. Remove from heat source and let cool.
Sugared Cranberries
- In a sauce pan; add ½ c of sugar and water. Turn the heat to low-medium and let simmer for 3-4 minutes or until sugar dissolves and thickens. Add cranberries and mix everything together until they are coated with simple syrup; this should take about 1 minute. Be careful not letting the cranberries burst. Transfer the sticky cranberries to a baking sheet with parchment paper and let cool for 1 hour.
- Place sticky cranberries in a container and add the other ½ cup of sugar. Place the lid over and gently shake the cranberries until all of them are coated with sugar. If 2 cranberries are sticking together, gently separate them from each other and repeat the process. Transfer the sugared cranberries to a clean parchment paper and let cool for 1 hour. Store in a container until ready to use.
Crust
- Preheat the oven to 325°F. Wrap the pan with foil- tear 2 very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
- Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.
Cheesecake Batter
- In bowl or kitchenaid: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth.
- Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 3 separate bowls with each egg ready to use. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and mix everything together until smooth.
Bake
- Add half of the cranberry jam on top of the crust. Use a spatula to transfer the cheesecake batter on top of the cranberry jam.
- Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
- Carefully place the pan in the center of the preheat oven. Cook for 75 minutes at 325°F. Turn off the oven. Then, open the oven door approx. 1"-2", leaving the cheesecake undisturbed for 1 hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the pan.
White Chocolate Mousse
- Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped white chocolate to the glass bowl. Stir until smooth. Remove bowl from stovetop. Add cream cheese and vanilla extract to the bowl. Mix everything together until smooth.
- In a separate bowl: add cold whipping cream and beat on medium until soft peaks form. Add white chocolate mixture to the whipped cream. Gently fold them together with a spatula and mix until well combined. Place the mousse in the refrigerator until ready to use.
Refrigerate
- After the cheesecake has been baked. Add the rest of the cranberry jam on top of the cheesecake, leaving ½" boarders around the edges. Add and spread the white chocolate mousse on top of the jam.
- Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).
Heavy Whipped Cream
- In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form.
Decorate
- Use a knife to loosen the cheesecake from the springform. Then, place sugared cranberries in the center of the cheesecake. Place the cream in a tipped pastry bag and decorate around the cranberries.
Serve & Enjoy!
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