Introduction

This Cranberry Jam White Chocolate Mousse Cheesecake is a stunning dessert that combines tart cranberries with rich white chocolate mousse. Perfect for festive occasions or a special treat, it offers layers of flavor and creamy texture that everyone will love.

The image shows a creamy, round cake with three clear layers: a light beige crust at the bottom, a thick, smooth off-white middle layer, and a fluffy white top layer. The top is decorated with a ring of large, soft white cream swirls around the edge. Inside the circle of cream, there is a generous pile of fresh red and dark purple cranberries coated with a light dusting of sugar, giving them a frosted look. The cake sits on a white round plate with decorative edges on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz fresh cranberries
1 cup white granulated sugar
½ Tbsp vanilla extract
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter (melted)
1 tsp vanilla extract
24 oz cream cheese (softened)
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
8 oz baking white chocolate bars (2–4 oz bars)
8 oz cream cheese (softened)
8 oz whipped topping like COOL Whip
8 oz fresh cranberries
1½ cups water
1½ cups sugar
½ cup sugar (or superfine sugar)

Instructions

Step 1: Prepare the candied cranberries by combining 1½ cups sugar with water in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and let cool slightly. Add fresh cranberries, stir, cover, and refrigerate overnight.
Step 2: Drain the candied cranberries in a colander, then toss them in ½ cup sugar to coat. Set aside for decorating later.
Step 3: Make the quick cranberry jam by cooking fresh cranberries with 1 cup sugar and ½ Tbsp vanilla extract over medium heat. Stir frequently and cook for 12–15 minutes until thickened. Remove from heat and cool completely.
Step 4: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. For water bath baking, prepare a large roasting pan to fit the springform pan. Optionally, wrap springform pan with heavy-duty foil to prevent water leaks.
Step 5: Mix graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract until well combined. Press this mixture evenly into the bottom and halfway up the sides of the springform pan.
Step 6: Spread half of the prepared cranberry jam evenly over the crust.
Step 7: Beat 24 oz softened cream cheese with ½ cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 tsp vanilla extract and sour cream; mix to combine.
Step 8: Add eggs one at a time, beating after each addition. Scrape bowl sides and mix until fully incorporated.
Step 9: Reduce mixer speed to medium-low. Add corn starch, then slowly pour in heavy cream while mixing. Scrape sides and beat again until smooth.
Step 10: Split vanilla bean lengthwise and scrape seeds into the batter. Mix to evenly incorporate.
Step 11: Pour the cheesecake batter over the cranberry jam in the pan.
Step 12: Place the springform pan inside the prepared roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Step 13: Bake for 70–75 minutes. After baking, turn off the oven and open the door halfway. Let cheesecake rest in the oven for 10 minutes.
Step 14: Remove cheesecake from oven and water bath. Let it cool on the counter for 20 minutes. Run a greased butter knife around the edge to loosen from pan sides, but keep in pan.
Step 15: Cool the cheesecake for an additional hour, then spread remaining cranberry jam over the top. Cover and refrigerate for at least 4 hours.
Step 16: For the white chocolate mousse, melt white chocolate bars according to package instructions.
Step 17: Beat 8 oz softened cream cheese for a couple of minutes. Gradually mix in melted white chocolate.
Step 18: Gently fold in whipped topping until fully combined.
Step 19: Spread the mousse over the chilled cheesecake. Optionally, pipe some mousse using a frosting tip for decoration.
Step 20: Decorate the top with the prepared candied cranberries. Refrigerate until ready to serve.

Tips & Variations

Wrap the springform pan with foil before baking in a water bath to prevent leaks and soggy crust.
Use superfine sugar for coating candied cranberries for a smoother finish.
For extra flavor, add a splash of orange zest to the cranberry jam.
Swap whipped topping for freshly whipped cream in the mousse for a lighter texture.
Make the dessert a day ahead to allow flavors to meld and save time on the serving day.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, keep it well wrapped to prevent drying out. When ready to serve, allow it to sit at room temperature for 15–20 minutes. Leftovers can be frozen for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake with four layers: a crumbly light brown crust at the bottom, a thick pale yellow cream cheese layer above it, a red cranberry berry layer in the middle with visible whole berries, followed by a fluffy white whipped cream layer on top. On top of the whipped cream, there is a cluster of whole sugared red cranberries, some with a light sparkling sugar coating. The slice is on a wooden surface with a blurred white cake stand and more cheesecake in the background, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the jam and candied cranberries?

Yes, frozen cranberries can be used. Thaw them first and drain excess liquid before starting the recipe to avoid excess moisture.

Is it necessary to bake the cheesecake in a water bath?

Baking in a water bath helps prevent cracking and ensures even, gentle cooking for a creamy texture. It’s highly recommended but you can skip it if careful, although cracks may form.