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Christmas Cheesecake with Cranberry Jam and White Chocolate Mousse

Delectable Christmas Cheesecake with Cranberry Jam Delight

This Christmas Cheesecake with Cranberry Jam and White Chocolate Mousse is a festive, crowd-pleasing dessert balancing rich flavors and tartness.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Can substitute with digestive biscuits
  • 1/4 cup Brown Sugar Can replace with white sugar
  • 1/2 cup Melted Butter Use coconut oil for dairy-free
For the Cranberry Jam
  • 12 oz Fresh Cranberries Frozen cranberries also work
  • 3/4 cup Granulated Sugar Reduce for less sweetness
  • 1 tsp Vanilla Extract Vanilla beans can enhance flavor
For the Cheesecake Filling
  • 16 oz Cream Cheese Dairy-free cream cheese is an option
  • 1 cup Heavy Whipping Cream Coconut cream as a substitute
  • 1/2 cup Sour Cream Greek yogurt is a good substitute
  • 3 large Eggs Flax eggs for a plant-based option
  • 2 tbsp Cornstarch Omitting creates a creamier texture
For the Mousse Topping
  • 8 oz White Chocolate Bars Dairy-free version is suitable
  • 2 cups Whipped Topping Coconut whipped cream as a non-dairy alternative

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Medium saucepan
  • Electric Mixer
  • Roasting Pan

Method
 

Cranberry Jam Preparation
  1. Combine fresh cranberries, granulated sugar, and vanilla extract in a medium saucepan over medium heat for about 15 minutes, stirring until the cranberries burst and the mixture thickens.
Crust Preparation
  1. Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract in a bowl. Press firmly into the bottom of a greased springform pan and spread half of the cooled cranberry jam over it.
Cheesecake Filling
  1. Beat cream cheese and granulated sugar until smooth. Gradually add vanilla extract, sour cream, and eggs, mixing well. Blend in cornstarch and heavy cream, then pour over the cranberry jam layer.
Baking
  1. Preheat oven to 325°F (160°C). Bake the cheesecake in a water bath for 70-75 minutes until edges set and center jiggles slightly. Let it rest in the oven for 10 minutes.
Cooling and Chilling
  1. Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
Mousse Preparation
  1. Spread remaining cranberry jam over the chilled cheesecake. Beat softened cream cheese until creamy, drizzle in melted white chocolate, mix until smooth, fold in whipped topping, and spread over cheesecake.
Garnishing (Optional)
  1. Soak fresh cranberries in sugar syrup and roll in sugar for garnish. Serve cheesecake chilled.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 270mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese is well-softened for a smooth filling. Use a water bath to prevent cracks. Chill overnight for best flavor.

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