Cranberry Jam & White Chocolate Mousse Cheesecake
Here’s a recipe for a Cranberry Jam & White Chocolate Mousse Cheesecake. This dessert combines the tartness of cranberry jam with the creamy richness of white chocolate mousse and a smooth cheesecake base.
Ingredients:
Crust:
1 1/2 cups graham cracker or digestive biscuit crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
Cheesecake Layer:
16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Cranberry Jam Layer:
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1 tablespoon water
1 teaspoon lemon juice
White Chocolate Mousse:
6 oz white chocolate, chopped
1 cup heavy cream, divided
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then let it cool while you prepare the cheesecake layer.
Step 2: Prepare the Cheesecake Layer
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and sour cream, and mix until smooth.
Pour the cheesecake mixture over the cooled crust and smooth the top.
Bake for 30-35 minutes, or until the edges are set and the center still has a slight wobble. Remove from the oven and let it cool completely, then refrigerate for at least 2 hours.
Step 3: Make the Cranberry Jam
In a small saucepan, combine the cranberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10-12 minutes).
Once thickened, let the jam cool completely. Spread a thin layer over the chilled cheesecake.
Step 4: Prepare the White Chocolate Mousse
In a microwave-safe bowl, melt the white chocolate with 1/4 cup of heavy cream, stirring until smooth. Let it cool slightly.
In a separate bowl, beat the remaining heavy cream with the powdered sugar and vanilla until soft peaks form.
Gently fold the melted white chocolate into the whipped cream until fully incorporated and fluffy.
Step 5: Assemble and Chill
Spread the white chocolate mousse evenly over the cranberry jam layer on the cheesecake.
Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to allow the layers to set.
Step 6: Serve
Remove the cheesecake from the springform pan and garnish with additional cranberries or white chocolate shavings, if desired.
Slice and enjoy!
Tips:
Layering: Make sure each layer is completely cooled before adding the next for clean, defined layers.
Storage: Keep refrigerated for up to 4-5 days.
This Cranberry Jam & White Chocolate Mousse Cheesecake is a beautiful, festive dessert perfect for any special occasion!
