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Cranberry Jam White Chocolate Mousse Cheesecake Recipe

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4.7 from 147 reviews

This Cranberry Jam White Chocolate Mousse Cheesecake is a decadent dessert combining tart cranberries and smooth white chocolate mousse over a buttery graham cracker crust. The dessert features a layer of homemade cranberry jam both inside and on top, a creamy baked cheesecake center, and a luscious white chocolate mousse topping. Candied cranberries add a beautiful decorative and flavorful finish, making this cheesecake perfect for festive occasions or elegant gatherings.

Ingredients

Scale

Candied Cranberries

  • 8 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup fine white granulated sugar (or caster sugar)

Cranberry Jam

  • 16 oz fresh cranberries
  • 1 cup white granulated sugar
  • 1/2 Tbsp vanilla extract

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 5 Tbsp butter (melted)
  • 1 tsp vanilla extract

Cheesecake Filling

  • 24 oz cream cheese (softened)
  • 3/4 cup heavy whipping cream
  • 2 Tbsp sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • 1/2 cup white granulated sugar
  • 1 vanilla bean

White Chocolate Mousse Topping

  • 8 oz baking white chocolate bars (2–4 oz bars)
  • 8 oz cream cheese (softened)
  • 8 oz whipped topping like COOL Whip

Instructions

  1. Candied Cranberries (overnight): In a saucepan over medium heat, combine 1 1/2 cups water and 1 1/2 cups sugar, stirring slowly until the sugar dissolves completely. Remove from heat and let it cool slightly before adding 8 oz fresh cranberries. Stir, cover, and refrigerate overnight. The next day, drain the cranberries and coat them thoroughly in 1/2 cup of fine sugar, setting them aside until decorating.
  2. Quick Cranberry Jam: In a saucepan over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract. Cook, stirring often, for 12-15 minutes until the cranberries have broken down and the mixture thickens. Remove from heat and allow the jam to cool completely.
  3. Prepare the Crust: Preheat oven to 325°F (162°C). Grease a 9-inch springform pan. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 5 Tbsp melted butter, and 1 tsp vanilla extract until well combined. Press the mixture evenly over the bottom and halfway up the sides of the springform pan.
  4. Assemble Base Layers: Spread half of the prepared cranberry jam evenly over the graham cracker crust in the pan.
  5. Make Cheesecake Filling: In a large mixing bowl, beat 24 oz softened cream cheese and 1/2 cup sugar on medium-high speed for about 2 minutes until smooth. Add 1 tsp vanilla extract and 2 Tbsp sour cream and mix until combined. Add 2 eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl, then add 2 Tbsp corn starch and, on medium-low speed, gradually pour in 3/4 cup heavy cream. Mix until smooth. Slice the vanilla bean lengthwise and scrape the seeds into the batter, mixing to incorporate evenly.
  6. Fill and Bake Cheesecake: Pour all cheesecake batter over the cranberry jam layer in the springform pan. Place the springform pan inside a larger roasting pan. Carefully add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
  7. Bake: Bake the cheesecake for 70-75 minutes at 325°F. After baking, turn off the oven and open the oven door halfway. Let the cheesecake rest in the oven for 10 minutes before removing it. Take the springform pan out of the water bath, remove any foil wrapping, and let it cool on the counter for 20 minutes. Run a greased butter knife along the edges to loosen the cheesecake gently, then cool for an additional hour.
  8. Chill: Spread the remaining cranberry jam over the top of the cooled cheesecake. Cover the pan with plastic wrap and refrigerate for at least 4 hours to set before adding the mousse layer.
  9. Prepare White Chocolate Mousse: Melt white chocolate bars according to package instructions. Beat 8 oz softened cream cheese for a couple of minutes, then gradually drizzle in melted white chocolate while continuing to beat until fully combined. Gently fold in 8 oz whipped topping until the mixture is smooth and homogeneous.
  10. Top Cheesecake with Mousse and Decorate: Spread the white chocolate mousse evenly over the top of the chilled cheesecake. If desired, pipe some mousse decoratively using a frosting tip. Arrange candied cranberries on top of the mousse for garnish and additional flavor.

Notes

  • For a stable water bath, wrap the springform pan in heavy-duty aluminum foil before placing it in the roasting pan to prevent water from leaking in.
  • Use full-fat cream cheese and whipping cream for the creamiest texture.
  • The cheesecake needs ample chilling time to set properly; refrigerate for at least 4 hours before adding the mousse.
  • Candied cranberries can be made a day ahead and kept refrigerated.
  • This cheesecake is best served chilled and within 2-3 days for optimal freshness.
  • To soften the cream cheese quickly, leave it at room temperature for about 1 hour or use a microwave on low power for short intervals.

Keywords: cranberry cheesecake, white chocolate mousse, holiday cheesecake, baked cheesecake, cranberry jam, dessert recipe

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