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Christmas Cranberry White Chocolate Mousse Cheesecake Recipe

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★★★★★

4.4 from 101 reviews

This festive Christmas Cheesecake combines a crunchy graham cracker crust with a tangy cranberry jam swirl and a creamy white chocolate mousse topping. Perfect for holiday gatherings, it features layers of rich cream cheese cheesecake infused with orange zest and fresh cranberries, finished with whipped white chocolate mousse and garnished with sugared cranberries and white chocolate shavings.

Ingredients

Scale

Crust

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

Cranberry Jam Layer

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

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

White Chocolate Mousse

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

Garnish

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

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a springform pan to form the cheesecake crust.
  2. Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove it from the oven and let it cool slightly while preparing the rest of the cheesecake.
  3. Make the cranberry jam layer: In a saucepan over medium heat, combine the fresh or frozen cranberries, orange juice, ½ cup granulated sugar, and orange zest. Simmer the mixture until the cranberries burst and the sauce thickens to a jam-like consistency, about 10-15 minutes. Remove from heat and let cool.
  4. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add sour cream and flour and mix until just combined.
  5. Assemble and bake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Spread half of the cranberry jam over the batter. Pour the remaining cheesecake batter on top and smooth the surface. Spoon the remaining cranberry jam in dollops on top and use a knife or skewer to gently swirl the jam into the cheesecake batter, creating a marbled effect. Bake at 350°F (175°C) for 50-60 minutes or until the center is almost set but still slightly jiggly.
  6. Cool the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  7. Create the white chocolate mousse: Gently melt the white chocolate and milk together over a double boiler or in short bursts in the microwave, stirring frequently until smooth. In a chilled bowl, whip the cold heavy cream with ½ teaspoon vanilla extract until stiff peaks form. Fold the melted white chocolate mixture carefully into the whipped cream until well combined, creating a light mousse.
  8. Top the cheesecake: Spread the white chocolate mousse evenly over the chilled cheesecake. Return to the refrigerator to chill for an additional 1-2 hours until the mousse is firm.
  9. Garnish and serve: Before serving, decorate the top of the cheesecake with sugared cranberries, white chocolate shavings, and optional whipped cream to enhance the festive look. Slice and serve chilled.

Notes

  • For best results, allow the cheesecake to chill overnight to fully develop flavors and texture.
  • You can prepare the cranberry jam a day ahead and store it in the refrigerator.
  • If you prefer, substitute the graham cracker crust with digestive biscuits for a different flavor.
  • Be careful not to over-bake the cheesecake; the center should still be slightly jiggly when you take it out to avoid cracks.
  • Sugared cranberries can be made ahead by coating fresh cranberries with simple syrup and rolling them in sugar, then letting them dry.

Keywords: Christmas cheesecake, cranberry cheesecake, white chocolate mousse, holiday dessert, festive cheesecake, cranberry jam cheesecake

Find it online: https://jedentaglecker.com/christmas-cranberry-white-chocolate-mousse-cheesecake-recipe/