Cranberry Jam White Chocolate Mousse Cheesecake: A Dessert to Remember

If you’re in search of an elegant and decadent dessert that is perfect for any occasion This Cranberry Jam White Chocolate Mousse Cheesecake is the perfect show-stopper. Combining the creamy richness of vanilla bean cheesecake with the sweet tanginess that comes from homemade cranberry jam and the subtle decadence that white chocolate mousse provides This recipe is sure to be a hit. It can be served with a top of candied cherries to add an extra festive flavor This dessert is an absolute must for celebrations, holidays or for simply treating yourself. Let’s get into the specifics!\

Ingredients Breakdown: The Heart of the Recipe

To create this masterpiece you’ll require these components:

Cranberry Jam:

  • 16 oz fresh cranberries
  • 1 cup of sugar in the form of granulated sugar
  • 1/2 tbsp vanilla extract

Crust:

  • 1 1/2 cups of graham cracker Crumbles
  • 3/4 cup brown sugar
  • 5 tbsp butter, melt
  • 1 tsp vanilla extract

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 3/4 cup whipping cream heavy
  • 2 tbsp sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp cornstarch
  • 1/2 cup of sugar granulated
  • 1 vanilla bean

White Chocolate Mousse:

  • 8 oz baking white chocolate bars (2-4 oz bars)
  • 8 oz cream cheese, softened
  • 8 oz of whipped topping (like Cool Whip)

Candied Cranberries (optional):

  • 8 oz fresh cranberries
  • 1 1/2 cups of water
  • 1 1/2 cups sugar
  • 1/2 cup sugar for coating

Step-by-Step Instructions: Bringing the Cheesecake to Life

1. Make the Candied Cranberries (Optional but Worth It)

  • Make the syrup: Heat 1 1/2 cups of water along with 1 1/2 cups of sugar in a saucepan on moderate heat until the sugar completely dissolves. Allow it to cool.
  • Soak the cranberries: Add the cranberries to the syrup, cover and let it sit overnight in the refrigerator.
  • Coat with sugar: Drain the cranberries and roll them in 1/2 cup of sugar until evenly coated. Place them off to air dry baking sheets.

2. Prepare the Cranberry Jam

  • Cook the jam: In a medium saucepan, mix the cranberries, sugar as well as vanilla extract. Cook over medium-low temperature for about 12 to 15 minutes, stirring regularly until the cranberries explode and the jam becomes thicker.
  • Cool down: Allow the jam to completely cool before using.

3. Preheat the Oven

  • The oven should be set at 325degF (160degC).
  • Make sure to grease a 9-inch springform pan using butter or non-stick spray.

4. Make the Crust

  • Blend Ingredients in a bowl mixing the graham cracker crumbs with brown sugar, butter that has been melted along with vanilla extract to the texture is similar to wet sand.
  • Press into the Pan: Press the mixture into the springform pan, encasing the bottom, and half way across the sides. Place half the jam on the crust to make a tasty base layer.

5. Prepare the Cheesecake Filling

  • The Cream: Beat the softened cream sugar and cheese until it is smooth and fluffy.
  • Incorporate wet ingredients: Add the vanilla extract, sour cream along with eggs (one at each at a time) to the mix mixing thoroughly following each addition.
  • Thicken the batter: Mix in the heavy whipping cream and cornstarch until well-combined. Scrape out the seeds of the vanilla bean. blend with the batter.
  • Pour the batter into the Crust: Pour the cheesecake batter on top of the crust and evenly.

6. Bake the Cheesecake

  • Make a Bath in water. Bath: Place the springform pan inside the larger roasting pan. Make sure to add enough water to the roasting pan that it is half way to on the side of the pan.
  • Bake Bake at 70 to 75 mins to ensure that the edges are firm and the middle is a little loose.
  • Slowly Cool: Turn off the oven and allow the cheesecake to cool within by keeping the door open at least 10 mins. Then, let it sit at the counter 20 mins before storing in the fridge for at minimum 1 hour.

7. Add the Cranberry Jam Layer

  • Spread the remaining jam on top of the cheesecake that has been chilled. Refrigerate and cover for at minimum 4 hours or even over night for the best flavor.

8. Prepare the White Chocolate Mousse

  • Make Chocolate: Melt the Chocolate: Follow the instructions on the packaging for melting the chocolate white. Let it cool down a bit.
  • Mixing the Base Mix the cream cheese with a mixer until it is smooth Then mix in white chocolate that has been melted.
  • Fold in the Whipped Topping: Gently fold in the whipped topping until completely is fully.
  • Pour the Mousse Pour the chocolate mousse all over your cheesecake, leaving some for decoration, if desired.

9. Decorate and Serve

  • Decorate the cheesecake with cranberries that have been candied (if you’re using) for a gorgeous finish. Keep it in the refrigerator until you are the cheesecake is ready for serving.

Serving and Storage Tips

  • Serving Tips: Slice the cheesecake with a knife that is warm for crisp cuts. Serve it chilled to get the most flavor and texture.
  • Storage Keep the cake in a sealed airtight container within fridge for 5 to 7 days. For longer storage, you can freeze portions wrapped with aluminum foil for 2 months.

Helpful Notes for Success

  1. room temperature ingredients Make sure all ingredients are room temperature to avoid lumps appearing inside the cake batter.
  2. water bath: A bath with water can prevent cracks and helps ensure that the baking process isn’t uneven.
  3. Reducing Cooling Slowly: Avoid sudden temperature fluctuations to prevent the cheesecake from sinking and cracking.

Tips from Renowned Chefs

  • Utilize Fresh Cranberries: According to Chef Ina Garten fresh cranberries provide the most flavor and texture to jams and desserts.
  • High-Quality White Chocolate: Chef Jacques Torres suggests using premium white chocolate to create a more smooth mousse.
  • Patience is the Key: Chef Martha Stewart insists on chilling the cheesecake for a few hours to ensure optimal flavor and texture improvement.

Frequently Asked Questions

1. Can I use cranberries that are frozen for jam?

The frozen ones can work well. You just need to cook them a little longer to compensate for the additional water.

2. What else can I make as an alternative to a pan with springforms?

A cake pan that is deep can be useful, but covering your pans with parchment can help in the removal process.

3. What can I do to prevent my cheesecake from breaking?

Utilizing a water bath in order to avoid overmixing and cooling down slowly can reduce cracks.

4. Could I use this recipe to prepare gluten-free?

Yes! Replace the Graham Crackers with gluten-free alternatives.

5. What if I don’t own an vanilla bean?

You can also add a one teaspoon vanilla extract to serve as an alternative.

Conclusion

The Cranberry Jam White Chocolate Mousse Cheesecake is more than dessert. It’s an experience. With layers of tangy strawberry jam, smooth vanilla cheesecake and rich white chocolate mousse it’s the perfect dessert for any event. If it’s decorated with cranberries that have been candied to add a festive touch or simply enjoyed by itself the cheesecake will have people wanting more. Get ready to roll up your sleeves and gather the ingredients and get ready to make the perfect dessert that is as delicious as it is gorgeous. Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Jam White Chocolate Mousse Cheesecake: A Dessert to Remember


  • Author: isabil
  • Total Time: 9 hours 40 minutes
  • Yield: 10 1x

Description

Indulge in this creamy Cranberry Jam White Chocolate Mousse Cheesecake. A showstopping dessert perfect for any occasion!


Ingredients

Scale

Ingredients

Cranberry Jam:

  • 16 oz fresh cranberries
  • 1 cup granulated sugar
  • 1/2 tbsp vanilla extract

Crust:

  • 1 ½ 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 cornstarch
  • 1/2 cup granulated sugar
  • 1 vanilla bean

White Chocolate Mousse:

  • 8 oz baking white chocolate bars (24 oz bars)
  • 8 oz cream cheese, softened
  • 8 oz whipped topping (like Cool Whip)

Candied Cranberries (optional):

  • 8 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup sugar for coating

Instructions

1. Make the Candied Cranberries (Optional)

  1. Heat water and sugar in a saucepan until dissolved.
  2. Let cool slightly, then add cranberries. Cover and refrigerate overnight.
  3. Drain and coat the cranberries with sugar. Set aside.

2. Prepare the Cranberry Jam

  1. Combine cranberries, sugar, and vanilla extract in a saucepan.
  2. Cook over medium heat for 12-15 minutes, stirring frequently, until thickened.
  3. Let the jam cool completely.

3. Preheat the Oven

  • Preheat to 325°F (160°C).
  • Grease a 9-inch springform pan.

4. Make the Crust

  1. Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract.
  2. Press the mixture into the pan, covering the bottom and halfway up the sides.
  3. Spread half the cranberry jam over the crust.

5. Prepare the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth.
  2. Add vanilla extract, sour cream, and eggs one at a time, mixing well after each.
  3. Mix in cornstarch and heavy cream. Scrape vanilla bean seeds into the batter and mix.
  4. Pour the filling over the crust.

6. Bake the Cheesecake

  1. Place the springform pan in a roasting pan. Add water to the roasting pan until it reaches halfway up the sides.
  2. Bake for 70-75 minutes.
  3. Turn off the oven and cool with the door ajar for 10 minutes, then on the counter for 20 minutes. Refrigerate for 1 hour.

7. Add the Cranberry Jam Layer

  1. Spread the remaining cranberry jam over the cheesecake.
  2. Cover and refrigerate for at least 4 hours.

8. Make the White Chocolate Mousse

  1. Melt the white chocolate according to package instructions.
  2. Beat cream cheese until smooth. Mix in melted white chocolate.
  3. Fold in whipped topping.
  4. Spread the mousse over the cheesecake.

9. Decorate

  • Top with candied cranberries, if using. Refrigerate until ready to serve.

Notes

  • Use room temperature ingredients for a smooth cheesecake batter.
  • To avoid cracks, always use a water bath and cool the cheesecake gradually.
  • Chill the cheesecake overnight for the best flavor and texture.
  • If you donu2019t have a vanilla bean, substitute with 1 additional teaspoon of vanilla extract.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
  • Prep Time: 8 hours
  • Cook Time: 1 hours 40 minutes

Leave a Comment

Recipe rating