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Christmas Cheesecake with Cranberry Jam and White Chocolate Mousse

Delicious Christmas Cheesecake with Cranberry Jam Mousse

This Christmas Cheesecake with Cranberry Jam and White Chocolate Mousse is a festive dessert that combines creamy vanilla filling with tart jam.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 12 hours
Total Time 13 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cranberry Jam
  • 12 oz Fresh Cranberries Substitution: Frozen cranberries work equally well.
  • 1 cup Granulated Sugar No direct substitution, but honey may alter flavor slightly.
  • 1 teaspoon Vanilla Extract Substitution: Vanilla bean or vanilla paste for stronger flavor.
For the Cheesecake Crust
  • 1.5 cups Graham Cracker Crumbs Substitution: Digestive biscuits for a different flavor profile.
  • 0.5 cup Brown Sugar Substitution: White sugar can be used but will alter the flavor slightly.
  • 0.5 cup Melted Butter Substitution: Coconut oil or margarine for a dairy-free option.
For the Cheesecake Filling
  • 24 oz Cream Cheese Substitution: Neufchâtel cheese for lower-fat option or cashew cream for vegan.
  • 1 cup Heavy Whipping Cream Substitution: Coconut cream for a dairy-free alternative.
  • 0.5 cup Sour Cream Substitution: Greek yogurt for similar texture and flavor.
  • 3 large Eggs Substitution: Flax eggs for a vegan alternative (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
  • 3 tablespoons Cornstarch Substitution: All-purpose flour may also work but could affect texture.
For the White Chocolate Mousse
  • 8 oz White Chocolate Bars Substitution: Dark chocolate may alter the flavor yet still be delicious.
  • 8 oz Whipped Topping Substitution: Homemade whipped cream for a fresher taste.

Equipment

  • 9-inch springform pan
  • medium saucepan
  • Mixing Bowl
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine fresh cranberries, sugar, and vanilla extract. Stir continuously for about 15 minutes until the cranberries burst and the mixture thickens.
  2. In a mixing bowl, blend graham cracker crumbs, brown sugar, and melted butter until fully combined. Press this mixture firmly into the bottom and halfway up the sides of a greased 9-inch springform pan.
  3. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Gradually incorporate the vanilla extract and sour cream, mixing well. Add eggs one at a time, ensuring each is fully combined. Finally, mix in cornstarch and heavy cream until you achieve a silky texture.
  4. Preheat your oven to 325°F (165°C). Place the springform pan inside a larger roasting pan filled with hot water, reaching halfway up the sides for a gentle bake. Bake for 70-75 minutes.
  5. Spread the remaining cranberry jam evenly over the surface of the cooled cheesecake. Beat cream cheese until smooth before blending in the melted white chocolate until fully combined.
  6. For a festive touch, soak fresh cranberries in sugar syrup overnight, then drain and coat them lightly in fine sugar for a sparkling finish.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Chill the cheesecake overnight to enhance the flavors and set perfectly for serving.

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