Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Name: Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 2 cups fresh or frozen cranberries; ½ cup granulated sugar; ¼ cup water; Zest of 1 orange (optional); 8 oz white chocolate, chopped; 16 oz cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 1 cup heavy cream, whipped to soft peaks; Fresh cranberries; White chocolate shavings; Mint leaves

Isabella

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This Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) is a show-stopping holiday dessert that combines the richness of creamy white chocolate mousse with the festive tartness of homemade cranberry jam. The buttery graham cracker crust adds a delightful crunch, perfectly balancing the smooth filling. Swirled with vibrant cranberry jam, this cheesecake is not only delicious but also visually stunning, making it the perfect centerpiece for your holiday table. Ideal for Christmas gatherings, it’s a sweet, creamy, and slightly tangy treat that’s sure to impress your guests.

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cranberry Jam:

2 cups fresh or frozen cranberries

½ cup granulated sugar

¼ cup water

Zest of 1 orange (optional for extra flavor)

For the White Chocolate Mousse Cheesecake Filling:

8 oz white chocolate, chopped

16 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

1 cup heavy cream, whipped to soft peaks

Optional Garnish:

Fresh cranberries

White chocolate shavings

Mint leaves

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes. Let it cool.

Make the Cranberry Jam:

In a small saucepan over medium heat, combine the cranberries, sugar, water, and orange zest if using.

Cook, stirring occasionally, until cranberries soften and the jam thickens (about 10 minutes).

Allow the jam to cool slightly before setting it aside.

Prepare the White Chocolate Mousse Cheesecake Filling:

Melt the white chocolate over a pot of simmering water, stirring until smooth. Let it cool slightly.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth.

Add vanilla extract and melted white chocolate, mixing until well combined.

Fold in the whipped heavy cream gently to keep the mixture light and airy.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the crust, spreading it evenly.

Spoon half of the cranberry jam over the filling, then swirl it for a marbled effect.

Add the remaining cheesecake filling and smooth the top.

Finish with the remaining cranberry jam, swirling it gently with a knife.

Chill the Cheesecake:

Cover and refrigerate for at least 4 hours, or ideally overnight, to set.

Serve:

Carefully remove the cheesecake from the springform pan.

Garnish with fresh cranberries, white chocolate shavings, and mint leaves if desired.

Slice, serve, and enjoy this holiday treat!

Serving Tips:

Serve Chilled: This cheesecake tastes best when served chilled. Keep it in the refrigerator until you’re ready to slice and serve.

Clean Slices: Use a sharp knife dipped in hot water and wipe it clean between cuts for smooth, clean slices.

Garnish Just Before Serving: If you’re adding fresh cranberries, white chocolate shavings, or mint leaves, place them on top just before serving to keep the garnishes looking fresh and vibrant.

Storage Tips:

Refrigerator Storage: Store leftovers covered in the refrigerator for up to 5 days. Use plastic wrap or an airtight container to keep the cheesecake fresh and prevent it from absorbing fridge odors.

Freezer Storage: For longer storage, wrap individual slices or the entire cheesecake in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Avoid Freezing Garnishes: If you plan to freeze, avoid adding garnishes before freezing, as they may lose their texture. Add fresh garnishes after thawing for the best presentation.

Related Recipes:

Cream Cheese Cranberry Bread

FAQs:

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made up to 2 days in advance. Simply prepare it as directed and store it, covered, in the refrigerator. Add garnishes just before serving for the freshest presentation.

What if I don’t have fresh cranberries?

No problem! Frozen cranberries work perfectly in this recipe. You can use them straight from the freezer—no need to thaw before making the cranberry jam.

How long does this cheesecake need to chill?

For the best texture, chill the cheesecake for at least 4 hours, but overnight is ideal. This will allow the cheesecake to set fully, making it easier to slice and enhancing the flavors.

Can I substitute another type of jam for the cranberry jam?

Absolutely! If cranberries aren’t available, you can substitute raspberry or cherry jam for a similar tart flavor and festive look. Just be sure to swirl it gently into the cheesecake filling for a beautiful marbled effect.