Description
This festive Christmas Cheesecake combines a creamy white chocolate mousse with a tangy cranberry jam layered over a classic graham cracker crust. The cheesecake features a smooth, rich filling enhanced with vanilla and sour cream, topped with a luscious mousse made from white chocolate and whipped topping. The cranberry jam adds a perfect tart contrast, making it an elegant and flavorful holiday dessert sure to impress at your seasonal gatherings.
Ingredients
Scale
Cranberry Jam
- 16 oz fresh cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup fine white granulated sugar (or caster sugar)
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 (scraped seeds only)
White Chocolate Mousse
- 8 oz baking white chocolate bars (2-4 oz bars, chopped)
- 8 oz cream cheese (softened)
- 8 oz whipped topping (such as COOL Whip)
Instructions
- Prepare the Cranberry Jam: In a medium saucepan, combine fresh cranberries, water, and both sugars. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries burst and the mixture thickens to a jam-like consistency, about 15-20 minutes. Remove from heat and let cool completely.
- Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until set, then allow to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add heavy whipping cream, sour cream, eggs, vanilla extract, corn starch, sugar, and the scraped seeds from the vanilla bean. Mix until fully combined and smooth, taking care not to overmix. Pour the filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 90-100 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the White Chocolate Mousse & Assemble: Melt the white chocolate bars gently using a double boiler or microwave in short bursts until smooth. Let cool slightly. In a bowl, beat the softened cream cheese until smooth, then gradually fold in melted white chocolate and whipped topping until light and fluffy. Spread the mousse evenly over the chilled cheesecake layer. Spoon or spread the cooled cranberry jam over the mousse. Chill the assembled cheesecake for an additional 2 hours before serving. Remove from the springform pan, slice, and enjoy your festive Christmas Cheesecake.
Notes
- For best results, use full-fat cream cheese and heavy cream.
- Ensure all dairy ingredients are at room temperature for a smoother filling.
- Use a water bath when baking if concerned about cracking (optional).
- Cranberry jam can be made ahead and stored in the refrigerator for up to one week.
- This cheesecake is best served chilled and can be refrigerated for up to 5 days.
