Go Back

Cranberry Jam White Chocolate Mousse Cheesecake

Print Recipe Pin Recipe

Ingredients
  

For the Cranberry Jam:

  • 16 ounces fresh cranberries
  • 1 cup white granulated sugar
  • 1/2 tbsp. vanilla extract

For the Crust:

  • 1-½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • 5 tbsp. butter, melted
  • 1 tsp. vanilla extract

For the Cheesecake Filling:

  • 24 ounces cream cheese, softened
  • ¾ cup heavy whipping cream
  • 2 tbsp. sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tbsp. corn starch
  • ½ cup white granulated sugar
  • 1 vanilla bean

For the White Chocolate Mousse:

  • 8 ounces baking white chocolate bars 
  • 8 ounces cream cheese softened
  • 8 ounces Cool Whip

For the Candied Cranberries, Optional:

  • 8 ounces fresh cranberries
  • 1-1/2 cups water
  • 1-1/2 cups sugar
  • 1/2 cup sugar or super fine sugar

Instructions
 

To prepare the candied cranberries (overnight):

  • Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat.
  • Heat the mixture until sugar is all dissolved, while stirring slowly.
  • Remove from heat; let the mixture cool a bit before adding cranberries.
  • Add cranberries, stir, cover and refrigerate overnight.
  • Remove from refrigerator; drain cranberries in a colander.
  • Add 1/2 cup of sugar to a shallow bowl and coat cranberries in sugar.
  • Set aside until ready to decorate.

To prepare the quick cranberry jam:

  • In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract; mix well and stir cranberries often.
  • Cook for 12 - 15 minutes; remove from heat and let it cool completely.

To prepare the crust:

  • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and vanilla.
  • Stir very well, until all incorporated.
  • Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  • Spread half of the cranberry jam over the crust.

To prepare the cheesecake:

  • Pre-heat the oven to 325°F. and grease a 9-inch springform pan.
  • Use a large roasting pan that’s bigger and longer than the springform pan.
  • If springform pan will not hold up in water, wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.
  • Using an electric mixer, start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
  • Add vanilla extract, and sour cream; mix until combined.
  • Add eggs, one at a time, beating after each addition; scrape sides and bottom of the bowl and beat until all incorporated.
  • Lower speed and add corn starch; while on medium-low speed, pour in heavy cream.
  • Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
  • Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter; mix well until incorporated throughout.
  • Spoon all of the cheesecake batter into the springform, over the jam.
  • Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Place in oven and bake for 70 - 75 minutes.
  • Turn off the oven and open the oven door half way; let cheesecake rest for about 10 minutes and take it out of the roasting pan and carefully take off the foil.
  • Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it.
  • It is not necessary to take the cheesecake out of the pan until ready to add topping.
  • Cool cheesecake for an hour.
  • Spread remaining cranberry jam over the top of the cheesecake.
  • Cover the pan with saran wrap and place the cheesecake in the refrigerator.
  • Refrigerate for at least 4 hours before adding the mousse.

To prepare the white chocolate mousse:

  • Break up white chocolate bars and melt them according the to package instructions.
  • In a medium bowl, beat cream cheese with an electric mixer for a couple of minutes.
  • Drizzle in melted white chocolate while continuing to beat cream cheese; mix well.
  • Fold in whipped topping gently until all combined.
  • Separate the mousse in two batches.
  • Spread 1/2 of the white chocolate mousse over the top of the cheesecake; use the second 1/2 to decorate with a frosting tip..
  • If using candied cranberries, spread them on top of the white chocolate mousse.