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Christmas Cranberry Jam White Chocolate Mousse Cheesecake

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Indulge in the festive spirit with this Christmas Cheesecake featuring layers of tart cranberry jam, silky white chocolate mousse, and a creamy classic cheesecake base. This visually stunning and delicious dessert is perfect for the holiday season, combining bright citrus notes with rich white chocolate and smooth cream cheese for an elegant finish.

Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the cranberry jam layer:

  • 2 cups fresh or frozen cranberries
  • ½ cup orange juice
  • ½ cup granulated sugar
  • 1 teaspoon orange zest

For the cheesecake layer:

  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

For the white chocolate mousse:

  • 6 oz white chocolate, chopped
  • 2 tablespoons milk
  • 1 cup heavy whipping cream, cold
  • ½ teaspoon vanilla extract

For garnish:

  • Sugared cranberries
  • White chocolate shavings
  • Whipped cream (optional)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven until set and lightly golden, then allow to cool.
  2. Make the cranberry jam layer: In a saucepan, combine cranberries, orange juice, granulated sugar, and orange zest. Simmer over medium heat, stirring occasionally, until the cranberries have broken down and the mixture thickens into a jam consistency. Remove from heat and let cool.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Blend in sour cream and all-purpose flour until just combined. Pour the cheesecake batter over the cooled crust in the pan.
  4. Add the cranberry jam swirl and bake: Dollop spoonfuls of the cooled cranberry jam evenly over the cheesecake batter. Using a knife or skewer, gently swirl the jam into the batter to create a marbled effect. Bake the cheesecake in a preheated oven until the center is set but still slightly jiggly, about 1 hour. Cool the cheesecake to room temperature, then chill in the refrigerator.
  5. Create the white chocolate mousse: Melt the white chocolate with milk gently over a double boiler or in short bursts in the microwave, stirring until smooth. In a separate bowl, whip the cold heavy cream with vanilla extract to stiff peaks. Fold the melted white chocolate carefully into the whipped cream until evenly combined. Spread the mousse evenly over the chilled cheesecake layer.
  6. Garnish and serve: Decorate the top of the mousse layer with sugared cranberries and white chocolate shavings. Optionally, add dollops of whipped cream around the edges. Chill the cake to allow the mousse to set before slicing and serving.

Notes

  • For sugared cranberries, toss fresh cranberries in simple syrup and granulated sugar, then let them dry completely for a festive garnish.
  • This cheesecake tastes best when made 1–2 days ahead, allowing flavors to meld and the layers to set properly.

Find it online: https://yumfoodusa.com/christmas-cranberry-jam-white-chocolate-mousse-cheesecake/