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Cranberry Jam White Chocolate Mousse Cheesecake Recipe

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★★★★★

4.6 from 94 reviews

This Cranberry Jam White Chocolate Mousse Cheesecake is a luscious dessert combining the tartness of fresh cranberry jam with the creamy richness of classic cheesecake and a fluffy white chocolate mousse topping. Featuring a graham cracker crust and a water bath bake for a smooth texture, this cake is perfect for festive occasions or special gatherings, offering layers of flavor and delight with every bite.

Ingredients

Scale

Candied Cranberries

  • 8 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup sugar (or superfine sugar, for coating)

Quick Cranberry Jam

  • 8 oz fresh cranberries
  • 1/2 cup white granulated sugar
  • 1/2 Tbsp vanilla extract

Crust

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

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 Tbsp sour cream
  • 2 eggs
  • 2 Tbsp corn starch
  • 3/4 cup heavy whipping cream
  • 1 vanilla bean (seeds scraped)

White Chocolate Mousse Topping

  • 8 oz baking white chocolate bars (2–4 oz bars), broken up
  • 8 oz cream cheese, softened
  • 8 oz whipped topping (such as COOL Whip)

Instructions

  1. Candied Cranberries (overnight): In a saucepan over medium heat, combine water and 1 1/2 cups sugar. Stir gently until sugar dissolves completely, then remove from heat. Allow the syrup to cool slightly, then add 8 oz fresh cranberries. Stir, cover, and refrigerate overnight to let the cranberries soak in the syrup.
  2. Prepare Candied Cranberries for Decoration: Drain the cranberries in a colander. Pour 1/2 cup sugar into a shallow bowl and coat the cranberries evenly with the sugar. Set aside until ready to decorate the finished dessert.
  3. Quick Cranberry Jam: In a sauce pot over medium heat, combine 8 oz fresh cranberries, 1/2 cup sugar, and 1/2 tablespoon vanilla extract. Stir well and cook the mixture, stirring often, for 12-15 minutes until the cranberries have softened and the jam thickens. Remove from heat and let cool completely.
  4. Preheat Oven and Prepare Pan: Set your oven to 325°F (163°C). Grease a 9-inch springform pan. Prepare a larger roasting pan to fit the springform for a water bath. If concerned about leaks, wrap the springform pan with heavy-duty aluminum foil to protect it during baking.
  5. Make the Crust: In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Mix thoroughly until evenly combined. Press the crumb mixture firmly into the bottom and about halfway up the sides of the springform pan.
  6. Layer Jam on Crust: Spread half of the prepared cranberry jam evenly over the crust layer in the pan.
  7. Prepare Cheesecake Batter: Using an electric mixer at medium-high speed, beat 24 oz softened cream cheese and 1/2 cup sugar until smooth and creamy (about 2 minutes). Add 1 tsp vanilla extract and 2 tablespoons sour cream, mixing until combined. Incorporate eggs one at a time, beating after each and scraping the bowl to ensure all ingredients are well mixed. Reduce mixer speed to medium-low and add corn starch. Slowly pour in the heavy cream while mixing continuously, scraping the bowl again until the batter is smooth. Split the vanilla bean lengthwise and scrape the seeds into the batter, mixing well to integrate evenly.
  8. Assemble Cheesecake: Pour all the cheesecake batter atop the cranberry jam layer in the springform pan.
  9. Bake in Water Bath: Place the springform pan inside the prepared roasting pan. Carefully fill the roasting pan with water halfway up the sides of the springform pan to create a water bath. Bake the cheesecake at 325°F (163°C) for 70-75 minutes until the edges are set but the center still slightly jiggles.
  10. Cooling Process: Turn off the oven and open the door halfway. Let the cheesecake rest inside for about 10 minutes. Remove from oven and take the springform pan out of the water bath. Remove the foil if used. Allow the cheesecake to rest on the counter for 20 minutes, then gently run a greased butter knife around the edges to loosen it from the pan. Cool for an additional hour on the counter.
  11. Top with Remaining Jam: Spread the remaining cranberry jam evenly over the top of the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to set before adding mousse topping.
  12. Make White Chocolate Mousse: Melt the white chocolate bars according to package instructions. In a mixing bowl, beat 8 oz softened cream cheese until creamy. Gradually drizzle in the melted white chocolate while continuing to beat until fully combined. Gently fold in 8 oz whipped topping until the mixture is smooth and well incorporated.
  13. Decorate Cheesecake: Spread the white chocolate mousse evenly over the chilled cranberry cheesecake. For decorative effect, you may separate the mousse into two portions and pipe or frost the cake using a pastry tip.
  14. Top with Candied Cranberries: If desired, decorate the mousse top with the prepared candied cranberries for a festive and vibrant finish.

Notes

  • Wrapping the springform pan with heavy-duty foil before baking is recommended to prevent water from the bath leaking into the cheesecake.
  • Letting the cheesecake rest gradually in the oven and then at room temperature helps prevent cracking.
  • The cranberry jam can be prepared a day ahead and refrigerated to enhance flavor.
  • Ensure cream cheese is softened for a smoother batter texture.
  • Using a water bath ensures an even, creamy texture without cracks in the cheesecake.
  • White chocolate mousse can be piped decoratively or simply spread on top for a more rustic look.

Keywords: cranberry cheesecake, white chocolate mousse, cranberry jam, graham cracker crust, festive dessert, baked cheesecake, holiday dessert

Find it online: https://tastewithamy.com/cranberry-jam-white-chocolate-mousse-cheesecake-recipe/