Description
This Christmas Cheesecake features a luscious white chocolate mousse filling swirled with tart cranberry jam on a buttery graham cracker crust. Finished with fresh cranberries, white chocolate shavings, and mint leaves, this festive dessert is perfect for holiday celebrations.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cranberry Jam
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup water
- Zest of 1 orange (optional)
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
Garnish
- Fresh cranberries
- White chocolate shavings
- Mint leaves
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes until slightly golden. Remove and let it cool completely.
- Make the cranberry jam: In a small saucepan over medium heat, combine cranberries, sugar, water, and orange zest if using. Stir occasionally while cooking until the cranberries soften and the mixture thickens, approximately 10 minutes. Remove from heat and allow it to cool slightly.
- Melt the white chocolate and prepare the filling: Melt the chopped white chocolate in a heatproof bowl placed over simmering water, stirring until smooth. In a large mixing bowl, beat the softened cream cheese together with the sugar until creamy and smooth. Add the vanilla extract and melted white chocolate to the cream cheese mixture and fold until combined. Gently fold in the whipped heavy cream until the mixture is light and airy.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Spoon half of the cranberry jam over the filling and use a knife to swirl it gently through the layer. Add the remaining cheesecake filling on top and smooth the surface. Finish by spooning the remaining cranberry jam on top and swirling again delicately.
- Chill the cheesecake: Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
- Garnish and serve: Carefully remove the cheesecake from the springform pan. Garnish the top with fresh cranberries, white chocolate shavings, and mint leaves. Slice into 12 servings and enjoy the festive dessert.
Notes
- Using frozen cranberries is fine; just thaw slightly before cooking.
- Be sure to whip the heavy cream to soft peaks for the best mousse texture.
- Allow the melted white chocolate to cool slightly before adding to the cream cheese to prevent curdling.
- Swirling the cranberry jam creates a beautiful marbled effect on the cheesecake surface.
- This cheesecake is best served chilled and can be stored covered in the refrigerator up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
