If you’re searching for a show-stopping holiday centerpiece, look no further than this Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake). It’s a festive marvel blending tart homemade cranberry jam, velvety cream cheese filling, and a cloud-like white chocolate mousse—all nestled in a classic graham cracker crust. With every slice, you get a burst of color and flavor that screams celebration, making this the ultimate winter dessert for gatherings or a special treat to indulge in yourself.
Ingredients You’ll Need
This holiday cheesecake is proof that familiar, everyday ingredients can transform into something truly spectacular. Each component adds a crucial note—texture from the crust, brightness from cranberries, and silky richness from white chocolate mousse—creating layers of irresistible charm.
- Graham cracker crumbs: The foundation for our crust, these give a nutty, buttery crunch that balances the creamy fillings.
- Unsalted butter: Melted butter binds the crumbs, lending a rich flavor without overpowering the other layers.
- Granulated sugar: Used throughout, it sweetens the crust, jam, and cheesecake filling just enough.
- Fresh or frozen cranberries: These tart beauties are essential for a vibrant, flavorful jam that cuts through the sweetness.
- Orange juice: Adds brightness and tang, enhancing the cranberry layer’s holiday flair.
- Orange zest: Just a teaspoon wakes up the whole dessert with a fragrant citrusy aroma.
- Cream cheese: The star of our cheesecake layer, providing a smooth, luscious texture and slight tang.
- Vanilla extract: Enhances the classic cheesecake flavor and pairs beautifully with both cranberries and white chocolate.
- Eggs: Essential for binding and that perfectly set, creamy filling.
- Sour cream: Guarantees an ultra-silky, slightly tangy cheesecake texture.
- All-purpose flour: Just a little helps stabilize the cheesecake without making it dense.
- White chocolate (chopped): Melts into the mousse for a sweet, luxurious finish on top.
- Milk: Helps melt the white chocolate smoothly for the mousse.
- Heavy whipping cream: Whips up into fluffy peaks for that gorgeous mousse layer.
- Sugared cranberries, white chocolate shavings, whipped cream (optional): For garnish and that irresistible holiday look.
How to Make Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
Step 1: Prepare the Crust
Start by heating your oven to 325°F (160°C) and giving your springform pan a quick grease to prevent sticking. Mix the graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Press firmly into the bottom of the pan, creating an even layer—a flat-bottomed glass makes this really easy. Bake for 10 minutes, then let it cool while you whip up the next layers. A crisp crust is the perfect foundation for every bite of this Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake).
Step 2: Make the Cranberry Jam
In a saucepan, combine cranberries, orange juice, sugar, and orange zest. Simmer over medium heat for about 10 to 12 minutes, stirring occasionally, until the berries burst and the mixture thickens to a jammy consistency. This ruby-red layer brings a punch of tartness and makes the cheesecake sparkle with Christmas flavor. Let the jam cool completely so it stays separate when you swirl it into the filling.
Step 3: Prepare the Cheesecake Layer
With an electric mixer, blend the softened cream cheese and sugar until completely smooth, scraping the bowl as needed. Add the vanilla, then beat in the eggs one at a time, just until incorporated—overmixing can make the texture dense. Next, gently fold in the sour cream and flour. Pour the luscious batter over your cooled crust and smooth the top, preparing the canvas for your cranberry artistry.
Step 4: Swirl in the Cranberry Jam
Dollop the cooled cranberry jam over the cheesecake layer by the spoonful. Using a knife or skewer, gently swirl the jam into the batter—you want pretty ribbons of color, not total blend. This marbling not only looks festive, but ensures every bite of Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) is uniquely delicious. Place the pan into a water bath (just an inch or so of hot water in a larger pan) to guarantee gentle, even baking.
Step 5: Bake and Chill
Bake for about 55 to 65 minutes, until the edges are set but the center still has a slight jiggle. Then, turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This slow cooling method helps prevent cracks and ensures a creamy texture. Once it’s cooled to room temperature, transfer to the fridge for at least 4 hours, preferably overnight. The chill time is when the magic happens, allowing flavors to meld and the texture to set luxuriously.
Step 6: Make the White Chocolate Mousse
Melt the white chocolate with milk, either in a double boiler or carefully in the microwave, stirring until completely smooth. Let this cool so it doesn’t deflate the whipped cream. Meanwhile, beat the cold heavy cream and vanilla to soft peaks—think pillowy, not stiff. Fold the cooled white chocolate mixture into the whipped cream until combined and fluffy. Spread this over your fully chilled cheesecake, smoothing out to the edges for a snowy mousse finish.
Step 7: Garnish and Serve
Just before serving, pile on sugared cranberries and scatter white chocolate shavings over the mousse. Add swirls of whipped cream if you’re feeling extra festive. The garnishes transform this creamy delight into the ultimate Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) that’s as stunning to behold as it is to devour.
How to Serve Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)
Garnishes
The finishing touches make all the difference here! Scatter plenty of sugared cranberries for sparkle and crunch, add delicate curls of white chocolate, and, if you like, a cloud of whipped cream piped along the edges. These extras aren’t just for looks—they add festive texture and that wow factor every holiday dessert deserves.
Side Dishes
Pair slices of Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) with fresh fruit, a bright citrus salad, or even a light sparkling wine for contrast. If you’re serving a full dessert spread, offer simple shortbread cookies or chocolate-dipped pretzels nearby for guests to nibble between bites. This cheesecake is rich and balanced enough to stand tall among any holiday treats!
Creative Ways to Present
For a fun twist, try slicing and serving each cheesecake wedge atop a mini pool of warm cranberry jam or a drizzle of white chocolate sauce on individual plates. Alternatively, cut the chilled cheesecake into small squares for a festive dessert bar. However you present it, this Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining cheesecake tightly with plastic wrap or foil and refrigerate. It will keep beautifully for up to 4 or 5 days without losing its silky texture. The flavors often mellow and marry even more overnight, so leftovers are just as dreamy as the first slice!
Freezing
If you need to plan far ahead, Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) freezes very well. Chill the cheesecake completely, then freeze individual slices or the whole (ungarnished) cake well-wrapped for up to 2 months. Thaw in the refrigerator overnight before serving and add garnishes fresh for best results.
Reheating
This cheesecake is best served cold or at cool room temperature, so no reheating is necessary. If you’ve frozen it, let it thaw gently in the fridge for best texture. For a quick fix, let slices sit at room temp for about 15 minutes to take the chill off before serving.
FAQs
Can I use canned cranberry sauce instead of homemade jam?
While homemade cranberry jam brings the freshest flavor and beautiful color, you can substitute canned whole berry cranberry sauce in a pinch. The texture and tartness may differ slightly, but it will still deliver that festive note.
Will this cheesecake crack as it cools?
Baking the cheesecake in a water bath and letting it cool gradually in the oven minimizes cracking. If you do see a small crack, it’s nothing a pile of mousse and garnishes can’t hide!
Can I make this Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) gluten-free?
Absolutely! Simply swap out the graham crackers for gluten-free versions, and ensure your flour is a gluten-free blend. Everything else in the recipe is naturally gluten-free.
Do I need to chill it overnight, or is a few hours enough?
Four hours is the absolute minimum for chilling; however, overnight is ideal for texture and flavor. The wait is tough, but the creamy result is well worth your patience!
Can I use store-bought whipped topping for the mousse?
For the fluffiest, richest mousse, nothing beats freshly whipped cream. Store-bought whipped topping may give a slightly artificial taste and texture, so use the real stuff whenever possible for that perfect mousse layer.
Final Thoughts
This Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) brings a truly special magic to any holiday table—bright, creamy, and beautifully festive. I hope you’ll treat yourself and your loved ones to a slice (or two), and let this become one of your new favorite traditions. Happy baking and even happier celebrating!
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Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the festive spirit with this Christmas Cheesecake featuring layers of cranberry jam, white chocolate mousse, and a creamy cheesecake base. A delightful and visually stunning dessert for the holiday season.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the cranberry jam layer:
- 2 cups fresh or frozen cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 teaspoon orange zest
For the cheesecake layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the white chocolate mousse:
- 6 oz white chocolate, chopped
- 2 tablespoons milk
- 1 cup heavy whipping cream, cold
- ½ teaspoon vanilla extract
For garnish:
- Sugared cranberries
- White chocolate shavings
- Whipped cream (optional)
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a pan and bake.
- Make the cranberry jam layer: Simmer cranberries, orange juice, sugar, and zest until thickened.
- Prepare the cheesecake layer: Beat cream cheese and sugar, add vanilla, eggs, sour cream, and flour. Pour over crust, add cranberry jam, swirl, and bake.
- Create the white chocolate mousse: Melt white chocolate, beat cream with vanilla, fold in chocolate, and spread over chilled cheesecake.
- Garnish and serve: Decorate with sugared cranberries and white chocolate shavings.
Notes
- For sugared cranberries, toss in simple syrup and sugar, then dry.
- This cheesecake tastes best when made 1–2 days ahead.
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