Introduction

This luscious cheesecake combines the tartness of cranberry jam with a creamy white chocolate mousse topping. Perfect for special occasions or a delightful dessert to impress your guests.

A close-up view of a cheesecake with three layers: the bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy off-white cheese filling with small holes, and the top layer is a shiny red cherry topping with whole cherries and jelly, spread evenly. Around the edge of the cherry layer, there are large swirls of white whipped cream with dollops of cherry topping on each swirl. The cheesecake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cranberry Jam: 16 oz fresh cranberries, 1 cup granulated sugar, 1/2 tablespoon vanilla extract
Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 5 tablespoons butter (melted), 1 teaspoon vanilla extract
Cheesecake Filling: 24 oz cream cheese (softened), 3/4 cup heavy whipping cream, 2 tablespoons sour cream, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, 1/2 cup granulated sugar, 1 vanilla bean
White Chocolate Mousse: 8 oz baking white chocolate, 8 oz cream cheese (softened), 8 oz whipped topping
Optional Candied Cranberries: 8 oz fresh cranberries, 1 1/2 cups water, 1 1/2 cups sugar, 1/2 cup fine sugar

Instructions

Step 1: In a saucepan, combine the fresh cranberries, 1 cup granulated sugar, and 1/2 tablespoon vanilla extract. Cook over medium heat, stirring occasionally, for about 15 minutes until the mixture thickens. Remove from heat and let it cool completely.
Step 2: To make the crust, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract in a bowl until combined. Press the mixture evenly into the bottom of a springform pan. Spread half of the cooled cranberry jam over the crust.
Step 3: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Add sour cream, vanilla extract, eggs, cornstarch, and heavy cream. Scrape the seeds from the vanilla bean and add to the mixture. Beat until fully combined. Pour the cheesecake filling over the cranberry jam layer.
Step 4: Place the springform pan in a water bath and bake at 325°F for 70 to 75 minutes until the center is almost set. Remove from oven and allow it to cool to room temperature, then refrigerate for at least four hours to set.
Step 5: Once chilled, spread the remaining cranberry jam on top of the cheesecake. For the white chocolate mousse, melt the white chocolate and let it cool slightly. Beat the cream cheese until smooth, then add the melted chocolate and mix well. Gently fold in the whipped topping until fully incorporated. Spread the mousse over the jam layer.
Step 6: Decorate the cheesecake with mousse swirls or optional candied cranberries. To make candied cranberries, simmer 8 oz fresh cranberries in 1 1/2 cups water and 1 1/2 cups sugar until tender. Drain and roll the cranberries in fine sugar. Chill before using as decoration.

Tips & Variations

Use room temperature cream cheese and eggs for a smoother cheesecake batter.
For a more intense vanilla flavor, vanilla bean seeds add a wonderful aroma and texture.
Replace cranberry jam with raspberry or strawberry jam for a different fruity twist.
If you prefer, the white chocolate mousse can be replaced with dark chocolate mousse for a richer taste.

Storage

Store the cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 4 days. For best results, serve chilled. Leftovers can be sliced and enjoyed cold or at room temperature. Avoid freezing if you want to maintain the mousse texture.

How to Serve

The image shows a close-up of a slice of cheesecake with three main layers resting on a white plate set on a white marbled surface. The bottom layer is a thick, crumbly golden-brown crust. The middle layer is a thick, creamy off-white cheesecake with bits of crust mixed inside. The top layer is a glossy, bright red cranberry topping with whole cranberries visible. On top of the cranberry layer, there is a small swirl of white whipped cream, crowned with a sugar-coated cranberry. In the background, a full cheesecake with the same layers and decorations is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator as it helps the flavors to meld and the texture to set properly.

How do I prevent cracks in my cheesecake?

Baking in a water bath helps maintain even heat and moisture, reducing the chances of cracks. Also, avoid overmixing and overbaking the cheesecake.