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Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake) Recipe

Decadent Christmas Cheesecake with Cranberry Jam & Mousse

A festive Christmas Cheesecake with cranberry jam and white chocolate mousse, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with digestive biscuits.
  • 0.5 cups Unsalted Butter Use coconut oil for a dairy-free option.
  • 0.25 cups Granulated Sugar Brown sugar can add a deeper flavor.
For the Cranberry Jam
  • 12 ounces Fresh Cranberries Frozen cranberries work if fresh are unavailable.
  • 0.5 cups Orange Juice Lemon juice can be used as a substitute.
  • 1 tablespoon Orange Zest Swap with lemon zest for a fresh twist.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Neufchâtel can be used for a lighter version.
  • 0.5 cups Sour Cream Greek yogurt can be a healthy alternative.
  • 0.75 cups Granulated Sugar Sugar substitutes can be considered.
  • 1 teaspoon Vanilla Extract Opt for vanilla bean paste for a gourmet touch.
  • 3 large Eggs Flax eggs can be used as a vegan alternative.
  • 0.25 cups All-Purpose Flour Gluten-free flour can be used.
For the Mousse Topping
  • 8 ounces White Chocolate Dark chocolate can be swapped.
  • 1 cups Heavy Cream Coconut cream is a dairy-free substitute.
For Garnishing
  • 0.5 cups Sugared Cranberries Optional but highly recommended.
  • 0.25 cups White Chocolate Shavings Enhances presentation and flavor.

Equipment

  • Mixing Bowl
  • Springform Pan
  • Saucepan
  • Whisk
  • Oven

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased springform pan and bake for 10 minutes. Let it cool.
  3. Mix together cranberries, orange juice, sugar, and zest in a saucepan. Simmer for 10-12 minutes until thickened. Cool completely.
  4. Blend cream cheese and granulated sugar until smooth. Add vanilla and eggs one at a time. Fold in sour cream and flour.
  5. Pour cheesecake filling over the cooled crust. Swirl the cranberry jam on top.
  6. Bake in a water bath for 55-65 minutes. Let it cool in the oven for one hour. Chill for at least 4 hours.
  7. Melt white chocolate with a bit of milk. Whip heavy cream to soft peaks and fold in cooled chocolate. Spread over cooled cheesecake.
  8. Garnish with sugared cranberries and white chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 8mgCalcium: 100mgIron: 1mg

Notes

For best flavor, chill overnight. Optional: Add crushed pistachios for extra crunch.

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