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Christmas Cranberry White Chocolate Cheesecake Recipe

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★★★★★

4.8 from 127 reviews

This festive Christmas Cheesecake recipe features a crunchy graham cracker crust, a tangy cranberry jam swirl, a rich and creamy cheesecake layer, and a luscious white chocolate mousse topping. Garnished with sugared cranberries and white chocolate shavings, this dessert is perfect for holiday celebrations and impresses with its beautiful presentation and harmonious flavors.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cranberry Jam Layer

  • 2 cups fresh or frozen cranberries
  • ½ cup orange juice
  • ½ cup granulated sugar
  • 1 teaspoon orange zest

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

White Chocolate Mousse

  • 6 oz white chocolate, chopped
  • 2 tablespoons milk
  • 1 cup heavy whipping cream, cold
  • ½ teaspoon vanilla extract

Garnish

  • Sugared cranberries
  • White chocolate shavings
  • Whipped cream (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until set and slightly golden. Remove and let cool.
  2. Make the cranberry jam layer: In a saucepan over medium heat, combine the fresh or frozen cranberries, orange juice, ½ cup granulated sugar, and orange zest. Cook, stirring frequently, until the cranberries burst and the mixture thickens into a jam-like consistency, about 10-15 minutes. Remove from heat and let cool slightly.
  3. Prepare the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and continue beating. Mix in the vanilla extract. Add the eggs one at a time, beating gently after each addition. Then fold in the sour cream and all-purpose flour until just combined. Pour half of this cheesecake batter over the cooled crust in the pan.
  4. Add cranberry jam and swirl: Spoon half of the cranberry jam over the cheesecake layer. Pour the remaining cheesecake batter on top. Then dollop the remaining cranberry jam over the batter and use a knife or skewer to gently swirl the cranberry jam throughout the cheesecake layer to create a marbled effect.
  5. Bake the cheesecake: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set, and the center is slightly jiggly but not liquid. Turn off the oven and leave the cheesecake inside for an additional 1 hour with the door slightly ajar to prevent cracking. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight to chill and set completely.
  6. Create the white chocolate mousse: Melt the chopped white chocolate and milk together gently in a double boiler or microwave in short bursts, stirring frequently until smooth. Allow to cool to room temperature but not harden. In a separate bowl, beat the cold heavy whipping cream with ½ teaspoon vanilla extract until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until fully combined and smooth.
  7. Top the cheesecake with mousse: Spread the white chocolate mousse evenly over the chilled cheesecake. Refrigerate again for at least 1 hour to allow the mousse to set and flavors to meld.
  8. Garnish and serve: Before serving, decorate the cake with sugared cranberries and white chocolate shavings. Optionally, add dollops of whipped cream around the edges for extra indulgence. Slice with a warm knife for clean cuts and enjoy this festive holiday treat!

Notes

  • You can prepare the cheesecake a day ahead; it tastes even better after resting overnight.
  • For a gluten-free version, substitute the graham cracker crumbs with gluten-free crackers.
  • To make sugared cranberries, toss fresh cranberries in simple syrup then coat with granulated sugar and let dry.
  • If white chocolate mousse is too rich, substitute with whipped cream or cream cheese frosting.
  • Use a water bath during baking if you want a creamier cheesecake texture and to prevent cracking.

Keywords: Christmas cheesecake, holiday dessert, cranberry swirl, white chocolate mousse cheesecake, festive dessert, graham cracker crust cheesecake

Find it online: https://bitesizedbenny.com/christmas-cranberry-white-chocolate-cheesecake-recipe/