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Cranberry Jam White Chocolate Mousse Cheesecake

Cranberry Jam White Chocolate Mousse Cheesecake Delight

This Cranberry Jam White Chocolate Mousse Cheesecake combines creamy layers with tart cranberry jam, perfect for festive gatherings.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitution: Use gluten-free crumbs for a gluten-free version.
  • 0.5 cups Butter (melted) Substitution: Coconut oil can be used for a dairy-free option.
  • 0.25 cups Granulated Sugar Substitution: Brown sugar adds a deeper flavor.
For the Cranberry Jam Layer
  • 12 ounces Fresh Cranberries Substitution: Canned cranberry sauce can work in a pinch.
  • 0.5 cups Orange Juice
  • 1 tablespoon Orange Zest Substitution: Lemon juice can provide a similar acidity.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Soften at room temperature for easy blending.
  • 0.5 cups Sour Cream
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs Ensure they are at room temperature.
  • 0.5 cups All-Purpose Flour Substitution: Gluten-free flour blend can be used.
For the White Chocolate Mousse
  • 1 cup Heavy Cream
  • 8 ounces White Chocolate
For Garnishing
  • 1 cup Sugared Cranberries
  • 0.5 cups White Chocolate Shavings

Equipment

  • Springform Pan
  • Mixing bowls
  • Medium saucepan
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press into a springform pan to form a crust and bake for 10 minutes. Let cool.
  3. For the cranberry jam, combine fresh cranberries, orange juice, granulated sugar, and orange zest in a saucepan over medium heat. Stir for 10-12 minutes until thickened. Set aside to cool.
  4. Blend softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Fold in sour cream, vanilla extract, and flour. Pour over crust.
  5. Drop spoonfuls of cooled cranberry jam over the cheesecake filling and gently swirl with a knife.
  6. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides of the cheesecake pan.
  7. Bake for 55-65 minutes until the edges are set but the center jiggles slightly. Cool in the oven with the door ajar for 1 hour.
  8. Refrigerate for at least 4 hours or overnight.
  9. Melt white chocolate with a splash of milk in a saucepan over low heat. Cool slightly, then fold into whipped heavy cream.
  10. Spread white chocolate mousse over the chilled cheesecake and garnish with sugared cranberries and white chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Use a water bath while baking to prevent cracks.

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