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Cranberry Jam White Chocolate Mousse Cheesecake Recipe

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4.4 from 56 reviews

A decadent Cranberry Jam White Chocolate Mousse Cheesecake featuring a graham cracker crust layered with tart homemade cranberry jam, a creamy vanilla bean cheesecake baked in a water bath for a smooth texture, and topped with a luscious white chocolate mousse and candied cranberries for a festive finish.

Ingredients

Scale

Candied Cranberries

  • 8 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup sugar (or super fine 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

  • 24 oz cream cheese (softened)
  • 1/2 cup white granulated sugar (from total 3/4 cup less 1/4 cup used in jam)
  • 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

  • 8 oz baking white chocolate bars (about 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 saucepot over medium heat, combine water and 1 1/2 cups sugar. Stir gently until sugar dissolves entirely, then remove from heat and let the syrup cool slightly. Add 8 oz fresh cranberries to the syrup, stir, cover, and refrigerate overnight to candy. The next day, drain cranberries in a colander, then toss them in 1/2 cup sugar until well coated. Set aside for decoration.
  2. Quick Cranberry Jam: In a saucepot over medium heat, combine 8 oz fresh cranberries, 1/2 cup sugar, and 1/2 tablespoon vanilla extract. Cook the mixture, stirring frequently, for 12-15 minutes until the cranberries break down and the jam thickens. Remove from heat and allow to cool completely.
  3. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and prepare a large roasting pan to make a water bath. To prevent water leakage, wrap the outside of the springform pan with heavy-duty aluminum foil up to the sides.
  4. Make the Crust: In a bowl, thoroughly mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press the mixture evenly over the bottom and halfway up the sides of the prepared springform pan. Spread half of the cooled cranberry jam evenly over the crust.
  5. Make the Cheesecake Batter: Beat 24 oz softened cream cheese with 1/2 cup sugar at medium-high speed until smooth, about 2 minutes. Add 1 tsp vanilla extract and 2 tablespoons sour cream, mixing until incorporated. Add eggs one at a time, beating well after each addition, scraping down sides and bottom of the bowl as needed. Reduce speed to medium-low and add 2 tablespoons cornstarch. While mixing, gradually pour in 3/4 cup heavy cream, then mix until smooth. Scrape vanilla bean seeds from 1 vanilla bean and fold them into the batter until evenly distributed.
  6. Bake Cheesecake in Water Bath: Pour cheesecake batter over the cranberry jam layer in the springform pan. Place the springform pan inside the prepared roasting pan, and carefully add hot water halfway up the sides of the springform pan to create a water bath. Bake for 70-75 minutes until the edges are set but the center slightly jiggles. Turn off the oven and open the door halfway; let cheesecake rest inside for 10 minutes.
  7. Cool and Chill: Remove the cheesecake from the oven and roasting pan, carefully unwrap the foil, and place it on the counter to rest for 20 minutes. Run a greased butter knife gently around the edges to separate the cheesecake from the pan. Allow the cheesecake to cool completely for about one hour, then spread the remaining half of the cranberry jam evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours to firm up before adding the mousse.
  8. Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat 8 oz cream cheese for a couple of minutes until fluffy. 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.
  9. Assemble Final Cheesecake: Spread white chocolate mousse evenly over the chilled cheesecake. Optionally, pipe mousse decoration using half the mousse and a frosting tip. Top with candied cranberries for garnish if desired.

Notes

  • Using a water bath ensures a smooth and creamy cheesecake by preventing cracking.
  • Wrapping the springform pan in foil is critical to prevent water from leaking into the cheesecake during baking.
  • The candied cranberries require an overnight soak to develop their sweet, glossy coating.
  • White chocolate mousse can be prepared in advance and refrigerated before assembly.
  • For best results, use full-fat cream cheese and heavy cream to achieve creamy texture.
  • Allow enough chilling time so the cheesecake sets properly before topping with mousse.

Keywords: cranberry cheesecake, white chocolate mousse, baked cheesecake, cranberry jam, holiday dessert, white chocolate cheesecake

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