Christmas Cranberry Jam White Chocolate Mousse Cheesecake
A luxurious layered cheesecake that combines tart cranberry jam and rich white chocolate mousse, perfect for your holiday gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 1 cup sugar
For the cheesecake filling
- 24 oz cream cheese, softened 3 packages (8 oz each)
- 1 cup white chocolate chips, melted
- 1 cup heavy cream
- 1 cup cranberry sauce
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
Preparation
- Gather all of your ingredients and make sure your cream cheese is soft.
- Preheat your oven to 325°F (160°C).
Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated.
- Press this mixture firmly into the bottom of a springform pan.
Cheesecake Filling
- In a large bowl, beat softened cream cheese on medium speed until smooth and creamy.
- Mix in melted white chocolate until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Pour the cream cheese mixture over the pre-made crust in the springform pan.
Baking
- Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- Remove from oven and allow to cool at room temperature.
- Refrigerate for at least four hours or preferably overnight.
Topping
- Spread cranberry sauce evenly over the top of the chilled cheesecake.
- Whip heavy cream until stiff peaks form, then spread over the cranberry sauce layer.
Notes
Store leftovers in the fridge for up to a week in an airtight container. Can be made ahead of time and frozen before adding whipped cream.