Introduction

This Cranberry Jam White Chocolate Mousse Cheesecake is a delightful blend of tart cranberries and sweet white chocolate, layered over a buttery graham cracker crust. Perfect for the holidays or any special occasion, it combines creamy textures and vibrant flavors in every bite.

A creamy cake with three visible layers sits on a white lace-edged stand against a white marbled texture. The bottom layer is a solid light brown crust, the middle layer is a thick smooth off-white cream, and the top layer is whipped cream with soft swirls around the edge in a light ivory shade. The center is filled with a mix of sugared red and dark red cranberries that sparkle with sugar crystals. The whipped cream swirls form a neat border, creating a contrast with the bright berries in the middle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz fresh cranberries
1 cup white granulated sugar
½ Tbsp vanilla extract
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter (melted)
1 tsp vanilla extract
24 oz 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
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese (softened, for mousse)
8 oz whipped topping like COOL Whip
8 oz fresh cranberries (for candied cranberries)
1½ cups water
1½ cups sugar (for candied cranberries)
½ cup fine white granulated sugar or caster sugar (for candied cranberries)

Instructions

Step 1: Prepare candied cranberries by combining 1½ cups water and 1½ cups sugar in a saucepan over medium heat. Stir until sugar dissolves, then remove from heat and let cool slightly.
Step 2: Add 8 oz fresh cranberries to the cooled syrup, stir, cover, and refrigerate overnight. The next day, drain cranberries, coat with ½ cup sugar in a shallow bowl, and set aside.
Step 3: Make quick cranberry jam by heating cranberries, 1 cup sugar, and ½ Tbsp vanilla extract in a saucepan over medium heat. Stir frequently and cook for 12-15 minutes. Remove from heat and cool completely.
Step 4: Preheat oven to 325℉ (165℃). Grease a 9-inch springform pan. If desired, wrap the outside of the springform pan with heavy-duty aluminum foil to protect from water during baking.
Step 5: Mix graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract until combined. Press evenly into the bottom and halfway up the sides of the springform pan.
Step 6: Spread half of the cooled cranberry jam over the crust layer.
Step 7: Beat 24 oz softened cream cheese with ½ cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 tsp vanilla extract and sour cream, mixing until combined.
Step 8: Add eggs one at a time, beating after each addition. Scrape sides and bottom of the bowl and continue beating to combine fully.
Step 9: Lower mixer speed and add corn starch. While mixing on medium-low, pour in heavy whipping cream and mix until smooth. Scrape sides and bottom again to ensure even mixing.
Step 10: Split vanilla bean lengthwise and scrape seeds into the batter. Mix well to incorporate evenly.
Step 11: Pour the cheesecake batter over the cranberry jam in the springform pan.
Step 12: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the springform pan to create a water bath.
Step 13: Bake for 70-75 minutes. Once done, turn off the oven, open the door halfway, and let cheesecake rest for 10 minutes inside the oven.
Step 14: Remove cheesecake from oven and roasting pan. Let cool on the counter for 20 minutes, then gently run a buttered knife along the edges to loosen it from the pan. Cool for an additional hour.
Step 15: Spread remaining cranberry jam over the top of the cooled cheesecake. Cover and refrigerate for at least 4 hours before adding mousse.
Step 16: Melt white chocolate bars according to package instructions. Beat 8 oz softened cream cheese for a couple of minutes, then gradually add melted white chocolate while continuing to beat until smooth.
Step 17: Gently fold in whipped topping until fully combined to create the mousse.
Step 18: Spread white chocolate mousse evenly over the cheesecake. Optionally, reserve some mousse to pipe decorative frosting with a piping tip.
Step 19: Decorate the mousse with candied cranberries if desired. Chill until ready to serve.

Tips & Variations

Wrap the springform pan with heavy-duty foil before adding batter to prevent water from leaking in during the water bath baking.
Use a high-quality white chocolate for a richer, smoother mousse.
For a tart contrast, add a splash of lemon juice to the cranberry jam.
If you prefer less sweetness, reduce added sugars slightly in the cranberry jam and mousse.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature before serving for best texture. Do not freeze the white chocolate mousse topping as it may separate upon thawing.

How to Serve

The image shows a close-up of a slice of cheesecake with four main layers. The bottom layer is a textured, light brown crumb crust. Above it is a thick, creamy pale yellow cheesecake layer that looks smooth and dense. On top of the cheesecake layer is a mixed berry layer with dark red and purple berries, appearing slightly juicy and adding a burst of color. The next layer is a thick, fluffy white cream that covers the berries partly. The top of the slice is decorated with whole sugared red cranberries with a frosty, grainy sugar coating, giving a fresh and vibrant look. The slice sits on a wooden surface with a blurred white plate holding the remaining cheesecake in the background. 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, the cheesecake can be assembled and refrigerated up to 2 days before serving. Add the white chocolate mousse topping and candied cranberries on the day you plan to serve for the best texture and freshness.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal of the cheesecake. If you don’t have one, use a cake pan with removable sides or line a regular pan with parchment paper to help lift the cheesecake out.