Amazing Christmas cheesecake to make your season as scrumptious and wonderful as you could possibly imagine! This divine dessert is composed of a vanilla bean cheesecake, a simple cranberry jam, and a silky white chocolate mousse.
To Make Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) You’ll Need The Following Ingredients:
jam made with cranberries :
16 oz fresh cranberries
1/2 Tbsp vanilla extract
1 cup white granulated sugar
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter melted
1 tsp vanilla extract
Filling for Cheesecake:
24 oz cream cheese softened
2 Tbsp sour cream
1 tsp vanilla extract
¾ cup heavy whipping cream
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
White Chocolate Mousse:
cream cheese softened (8 ozBake the roasting pan first, then the cheesecake springform pan. Fill the roasting pan halfway with water, about halfway up the springform's side.)
8 oz baking white chocolate bars (2-4 oz bars)
8 oz whipped topping like COOL Whip
Cranberries, candied: (Optional)
8 oz fresh cranberries
1 1/2 cups sugar
1 1/2 cups water
1/2 cup sugar or super fine sugar
HOW TO MAKE Christmas Cheesecake?
Candied Cranberries (overnight):
In a sauce pot over medium heat, combine water and 1 1/2 cups sugar. Slowly stir the mixture until the sugar is completely dissolved. Turn off the heat.
Allow the mixture to cool slightly before adding the cranberries. Stir in the cranberries, cover, and place in the refrigerator overnight.
In a colander, drain the cranberries.
In a shallow bowl, combine 1/2 cup sugar and the cranberries. Keep aside until you're ready to decorate.
Quick Cranberry Jam:
Combine the cranberries, sugar, and vanilla extract in a sauce pot over medium heat. Cook cranberries, stirring frequently. 12-15 minutes in the oven Remove from heat and set aside to cool completely.
Preheat the oven to 325°F and lightly grease a 9-inch springform pan. A large roasting pan that is larger and longer than the springform pan is required. (I use the disposable aluminum foil ones.) If you're worried about your springform pan holding up in water, you can wrap it in heavy duty aluminum foil from the bottom to the sides. (Before adding the crust and cheesecake batter, wrap the outside of the springform in foil.)
Combine the graham cracker crumbs, sugar, melted butter, and vanilla extract in a mixing bowl. Stir vigorously until thoroughly combined. Spread the graham cracker mixture evenly across the bottom of the pan and about halfway up the side.
Half of the cranberry jam should be spread over the crust.
Begin by beating the cream cheese and sugar together on medium-high speed for 2 minutes, or until smooth.
Pour in the vanilla extract and sour cream. Mix until well combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
Reduce the speed and add the corn starch. Pour in heavy cream while mixing on medium-low speed. Mix until everything is combined, then scrape down the sides and bottom of the bowl and mix again until smooth.
Scrape the vanilla bean seeds into the cheesecake batter after cutting it lengthwise. Mix thoroughly until evenly distributed.
Spread the cheesecake batter evenly over the jam in the springform pan.
Bake the roasting pan first, then the cheesecake springform pan. Fill the roasting pan halfway with water, about halfway up the springform's side.
70-75 minutes in the oven Turn off the oven and partially open the oven door. Allow the cheesecake to cool for about 10 minutes before removing it from the oven (out of the roasting pan and carefully take off the foil).
Allow it to rest for 20 minutes on the counter before gently separating it with a greased butter knife between the sides of the cheesecakes and the springform. (You don't have to take the cheesecake out of the pan until you're ready to add the topping.)
Allow cheesecake to cool for an hour.
Cover the top of the cheesecake with the remaining cranberry jam. Refrigerate the cheesecake after covering it with saran wrap. Refrigerate for at least 4 hours before serving.
White Chocolate Mousse:
Melt the white chocolate bars according to the package directions.
For a few minutes, beat cream cheese with an electric mixer.
While continuing to beat the cream cheese, drizzle in the melted white chocolate. Combine thoroughly.
Gently fold in the whipped topping until completely combined.
Cover the top of the cheesecake with white chocolate mousse. You can divide the mousse into two batches and decorate one with a frosting tip.
Spread candied cranberries on top of the white chocolate mousse if using.