Description
This festive Christmas Cheesecake features a luscious cranberry jam base, creamy white chocolate mousse topping, and an optional garnish of candied cranberries. Perfect for holiday celebrations, this cheesecake combines tart cranberries with smooth, rich textures for a show-stopping dessert.
Ingredients
Scale
Cranberry Jam:
- 16 oz fresh cranberries
- 1 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
- 3/4 cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp corn starch
- 1/2 cup white granulated sugar
- 1 vanilla bean
White Chocolate Mousse:
- 8 oz baking white chocolate bars (2-4 oz bars)
- 8 oz cream cheese softened
- 8 oz whipped topping like COOL Whip
Candied Cranberries (Optional):
- 8 oz fresh cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup sugar or super fine sugar
Instructions
- Candied Cranberries Preparation: In a sauce pot over medium heat, combine water and 1 1/2 cups of sugar. Stir slowly until sugar dissolves completely, then remove from heat. Let the mixture cool slightly before adding 8 oz fresh cranberries. Stir gently, cover, and refrigerate overnight. Drain cranberries using a colander, then coat with 1/2 cup sugar in a shallow bowl. Set aside for decoration.
- Make Cranberry Jam: In a sauce pot over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract. Stir often and cook for 15 minutes until cranberries break down and the mixture thickens. Remove from heat and cool completely.
- Prepare Oven and Pan: Preheat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Wrap the outside of the pan with heavy-duty aluminum foil up to the sides to prevent water leaks during baking. Get a larger roasting pan ready to hold the springform pan with water for a water bath.
- Make Crust: In a bowl, mix graham cracker crumbs, 1/4 cup brown sugar, melted butter, and 1 tsp vanilla extract until combined. Press the mixture evenly over the bottom and halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
- Prepare Cheesecake Filling: Beat 24 oz cream cheese and 1/2 cup sugar on medium-high speed for 2 minutes until smooth. Add 1 tsp vanilla extract and 2 Tbsp sour cream; mix until combined. Add 2 eggs, one at a time, beating after each addition. Scrape sides and bottom of bowl regularly. Reduce speed to medium-low and add corn starch; gradually pour in 3/4 cup heavy cream while mixing until smooth. Cut the vanilla bean lengthwise and scrape the seeds into the batter. Mix until seeds are evenly incorporated.
- Assemble and Bake Cheesecake: Pour cheesecake batter over the cranberry jam layer in the springform pan. Place the pan inside the prepared roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 75 minutes. After baking, turn off the oven, open the door halfway, and let rest for 10 minutes. Remove the cheesecake from the oven and roasting pan, peel off the foil, and cool for 20 minutes on the counter. Run a greased butter knife around the edges to loosen the cake, then cool for 1 hour.
- Chill Cheesecake: Spread the remaining cranberry jam evenly over the cheesecake top. Cover with plastic wrap and refrigerate for at least 4 hours before adding the mousse.
- Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat 8 oz cream cheese for a couple of minutes until smooth. Drizzle melted white chocolate gradually into the cream cheese while beating continuously. Fold in 8 oz whipped topping gently until fully incorporated.
- Finish and Decorate: Spread white chocolate mousse evenly over the chilled cheesecake. Optionally, divide mousse into two batches; use one to pipe decorative frosting shapes with a tip. Top with candied cranberries if desired.
Notes
- Wrap the springform pan securely with heavy-duty foil to prevent water from leaking into the crust during the water bath baking process.
- If you don’t have a roasting pan, use a large aluminum foil disposable pan that can hold water and the springform pan comfortably.
- Allow the cheesecake to chill for a full 4 hours or overnight for best texture and flavor.
- Use fresh cranberries for candied cranberries and jam for optimal tartness and vibrancy.
- The white chocolate mousse can be piped as decoration for a festive presentation.
- To prevent cracking, avoid opening the oven door during baking and cool the cheesecake gradually.
- Substitute graham cracker crumbs with gluten-free crumbs to accommodate gluten-free diets.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
