Introduction

This Cranberry Jam White Chocolate Mousse Cheesecake is a festive and elegant dessert perfect for special occasions. It features a tangy cranberry jam base topped with a creamy cheesecake layer and finished with a light white chocolate mousse and candied cranberries. A delightful combination of flavors and textures sure to impress your guests.

A round cake with three visible layers: the bottom layer is light brown, crumbly, and looks like a crust; the middle layer is thick, smooth, and creamy white; the top layer is fluffy white frosting, decorated with swirls of whipped cream all around the edge. In the center of the cake, there is a pile of red and dark red sugared cranberries covered in sparkling sugar crystals. The cake sits on a white slotted cake stand with a white marbled background. 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) for mousse
8 oz whipped topping (like COOL Whip)
8 oz fresh cranberries for candied cranberries
1½ cups water
1½ cups sugar for candied cranberries
½ cup sugar (or superfine sugar) for coating cranberries

Instructions

Step 1: Prepare the candied cranberries by combining 1½ cups water and 1½ cups sugar in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and let cool slightly. Add 8 oz fresh cranberries, stir, cover, and refrigerate overnight. The next day, drain cranberries and coat them in ½ cup sugar. Set aside.
Step 2: Make the quick cranberry jam by cooking 16 oz cranberries with 1 cup sugar and ½ Tbsp vanilla extract in a saucepan over medium heat. Stir often and cook for 12-15 minutes until thickened. Remove from heat and let cool completely.
Step 3: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Prepare a roasting pan larger than the springform pan for a water bath. For extra protection, wrap the outside of the springform pan with heavy-duty foil.
Step 4: Combine graham cracker crumbs, ¼ cup brown sugar, melted butter, and 1 tsp vanilla extract in a bowl. Mix well and press evenly into the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam over the crust.
Step 5: In a large bowl, beat 24 oz cream cheese with ½ cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 tsp vanilla extract and 2 Tbsp sour cream and mix to combine.
Step 6: Add eggs one at a time, beating after each addition. Scrape the bowl sides and bottom to ensure thorough mixing. Lower the mixer speed, add 2 Tbsp corn starch, then pour in ¾ cup heavy cream while mixing. Scrape and mix again until smooth.
Step 7: Split the vanilla bean lengthwise and scrape the seeds into the batter. Mix until evenly distributed. Pour all cheesecake batter over the cranberry jam in the springform pan.
Step 8: Place the springform pan into the roasting pan and carefully pour hot water into the roasting pan to reach halfway up the springform sides. Bake for 70-75 minutes. Then turn off the oven, open the door halfway, and let the cheesecake rest for 10 minutes.
Step 9: Remove cheesecake from the oven and water bath. Let cool on the counter for 20 minutes, then gently run a greased knife around the edges to loosen the cake from the pan. Cool for an additional hour.
Step 10: Spread the remaining cranberry jam over the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours before adding the mousse layer.
Step 11: For the white chocolate mousse, melt 8 oz white chocolate bars according to package instructions. Beat 8 oz softened cream cheese until smooth, then slowly drizzle in the melted chocolate while mixing.
Step 12: Gently fold in 8 oz whipped topping until fully combined. Spread the mousse evenly over the chilled cheesecake. Optionally, pipe some mousse decoratively using a frosting tip.
Step 13: Decorate the top with the candied cranberries prepared earlier. Keep the finished cheesecake refrigerated until serving.

Tips & Variations

Wrap the springform pan in foil before the water bath to prevent leaks and protect your cheesecake.
If you prefer a tart cranberry flavor, reduce the sugar in the cranberry jam slightly.
Use superfine sugar to coat the candied cranberries for a smoother texture.
For a richer mousse, substitute part of the whipped topping with heavy cream whipped to soft peaks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to avoid absorbing fridge odors. When ready to serve, let it sit at room temperature for about 15 minutes for the best texture. The cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A thick slice of cheesecake with four layers is shown. The bottom layer is a crumbly light brown crust. Above the crust is a deep red berry filling with visible whole berries. The third layer is a dense, creamy off-white cheesecake. On top of the cheesecake is a thick layer of smooth white cream, topped with cluster of shiny red berries covered in a light coating of sugar. The slice sits on a wooden surface with a blurred background of a white cake stand holding more cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake layers and candied cranberries a day or two in advance. Assemble the mousse and decorate closer to serving for the best texture and presentation.

What can I use instead of a water bath?

A water bath helps the cheesecake bake evenly and prevents cracking, but if you don’t have a roasting pan, you can bake without it at a slightly lower temperature and monitor closely. Wrapping the pan with foil is still recommended.