Christmas Cheesecake with Cranberries (Printable View)
Rich cream cheese, cranberry jam, and white chocolate mousse create a festive holiday dessert centerpiece.
# Ingredient List:
→ Cranberry Jam
01 -
16 ounces fresh cranberries
02 -
1 cup granulated sugar
03 -
1/2 tablespoon vanilla extract
→ Crust
04 -
1 1/2 cups graham cracker crumbs
05 -
1/4 cup light brown sugar
06 -
5 tablespoons unsalted butter, melted
07 -
1 teaspoon vanilla extract
→ Cheesecake Filling
08 -
24 ounces cream cheese, softened
09 -
3/4 cup heavy whipping cream
10 -
2 tablespoons sour cream
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
2 tablespoons corn starch
14 -
1/2 cup granulated sugar
15 -
1 vanilla bean
→ White Chocolate Mousse
16 -
8 ounces baking white chocolate bars
17 -
8 ounces cream cheese, softened
18 -
8 ounces whipped topping (such as COOL Whip)
→ Candied Cranberries (optional)
19 -
8 ounces fresh cranberries
20 -
1 1/2 cups water
21 -
2 cups granulated sugar, divided (1 1/2 cups plus 1/2 cup)
# Preparation Steps:
01 -
In a saucepan over medium heat, combine 1 1/2 cups sugar with water, stirring until fully dissolved. Remove from heat and cool slightly. Stir in cranberries, cover, and refrigerate overnight. Drain well, then toss cranberries in 1/2 cup sugar to coat. Set aside for garnish.
02 -
In a saucepan over medium heat, combine cranberries, granulated sugar, and vanilla extract. Stir frequently and cook for 12 to 15 minutes, until cranberries break down and mixture thickens. Remove from heat and cool completely.
03 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Wrap the outside in heavy-duty aluminum foil for leak protection if needed. Prepare a larger roasting pan for bain-marie baking.
04 -
In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until thoroughly combined. Press the mixture evenly into the bottom and halfway up the sides of the prepared pan. Spread half of the cooled cranberry jam over the crust.
05 -
Beat cream cheese and sugar together on medium-high speed for 2 minutes until smooth. Add vanilla extract and sour cream. Mix until integrated. Incorporate eggs one at a time, beating after each addition and scraping down the bowl as needed.
06 -
Lower mixer speed and add corn starch. Gradually beat in heavy cream until smooth. Scrape seeds from vanilla bean and mix into batter. Pour cheesecake batter gently into the pan over the jam layer.
07 -
Place springform in the roasting pan. Fill roasting pan with hot water halfway up the springform’s sides for a water bath. Bake for 70 to 75 minutes, until center is almost set. Turn off oven, open door halfway, and let rest 10 minutes. Remove from oven and water bath, then discard foil.
08 -
Rest cheesecake at room temperature for 20 minutes. Carefully run a greased butter knife around the edge to loosen. Cool for 1 hour, then spread the remaining cranberry jam evenly on top. Cover and refrigerate at least 4 hours before topping with mousse.
09 -
Melt white chocolate bars as directed on package. In a mixing bowl, beat cream cheese until smooth. Slowly drizzle in melted white chocolate while mixing to combine. Gently fold in whipped topping until smooth and fully incorporated.
10 -
Spread white chocolate mousse over chilled cheesecake. For a decorative finish, reserve a portion of mousse to pipe using a frosting tip if desired. Garnish with candied cranberries if prepared.
# Supplementary Details:
01 -
Allow several hours for cooling and chilling to ensure optimal texture.