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Festive Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse

Festive Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse
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Festive Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse is a luscious holiday dessert featuring a creamy cheesecake base swirled with tangy cranberry jam, topped with a light and airy white chocolate mousse. This stunning centerpiece combines sweet, tart, and rich flavors, making it perfect for celebrating the festive season with family and friends.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham crackers, finely crushed
  • 6 tablespoons unsalted butter, melted

For the Cranberry Jam

  • 2 cups fresh cranberries
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice

For the Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon all-purpose flour or cornstarch
  • 1/2 cup prepared cranberry jam (from above)

For the White Chocolate Mousse

  • 6 oz white chocolate, chopped
  • 1 1/4 cups heavy cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water (for blooming gelatin)

Instructions

  1. Prepare the crust: Crush graham crackers finely, then mix with melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  2. Make the cranberry jam: Combine fresh cranberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens into a jam-like consistency. Let cool completely.
  3. Prepare the cheesecake filling: Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time slowly, then fold in flour or cornstarch. Gently fold half of the cooled cranberry jam into the batter to create a marbled effect.
  4. Bake the cheesecake: Pour filling over chilled crust. Bake in a water bath at 325°F (160°C) for about 55-65 minutes until set but slightly jiggly in the center. Cool at room temperature, then refrigerate overnight for best texture.
  5. Prepare the white chocolate mousse: Bloom gelatin in cold water for 5 minutes. Melt white chocolate over a double boiler, allow to cool slightly. Whip heavy cream to soft peaks, gently fold in melted chocolate and dissolved gelatin mixture, keeping mousse light and airy.
  6. Assemble the dessert: Evenly spread white chocolate mousse over chilled cheesecake. Refrigerate for at least 4 hours to let mousse set before serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter without lumps.
  • Bake the cheesecake in a water bath to prevent cracks.
  • Chill cheesecake overnight to develop flavor and firm texture.
  • Fold mousse ingredients gently to keep it light and fluffy.
  • Bloom gelatin properly in cold water before use to avoid lumps.

Nutrition

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

Find it online: https://recipesbykaeli.com/festive-christmas-cheesecake-with-cranberry-jam-white-chocolate-mousse/