Cranberry White Chocolate Mousse Cheesecake
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5
32 reviews
Excellent
Cranberry White Chocolate Mousse Cheesecake
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Cranberry White Chocolate Mousse Cheesecake integrates a graham cracker crust with a creamy cheesecake layer and a smooth white chocolate mousse topping. Fresh sugared cranberries and a quick homemade cranberry jam provide tart accents and garnish. The multi-layered dessert balances rich, sweet, and fruity elements for a festive presentation.
Description
This cheesecake features several components: a crust made by combining crushed graham crackers, sugar, an egg yolk, and melted butter; a smooth cheesecake layer of cream cheese combined with sugar, cornstarch, sour cream, and vanilla; and a white chocolate mousse topping made from whipped heavy cream, powdered sugar, cream cheese, vanilla, and melted real white chocolate. Use of real white chocolate is important for the mousse’s proper texture and flavor.
Accompanying the cake are sugared cranberries, prepared by coating fresh cranberries in a simple syrup, drying, and then rolling in granulated sugar for a crystalline garnish. A quick cranberry jam adds a tart spread that complements the sweet mousse and cheesecake. The layers combine creamy, rich textures with bright, fruity notes from the cranberry components.
The sugared cranberries and whipped cream garnish are optional but enhance both taste and appearance. The recipe notes that egg yolk in the crust can be omitted if an egg-free dessert is preferred. Variations in heavy cream fat content might affect mousse consistency, so whipping heavy cream separately as directed helps ensure a stable mousse layer. The cheesecake provides an elegant dessert suited for holiday or special occasion servings.
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Ingredients
Sugared Cranberries:
- 1 cup cranberries fresh
- ¾ cup water
- ¾ cup granulated sugar
Quick Cranberry Jam:
- 4 cups cranberries fresh
- 1 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
Crust:
- 1 ½ cups graham crackers finely crushed, about 9 to 10 rectangle crackers
- ¼ cup granulated sugar
- 1 large egg yolk, see note
- 6 tablespoons butter melted
Cheesecake Batter:
- 24 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
White Chocolate Mousse:
- 1 cup heavy whipping cream see note
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 4 ounces cream cheese softened
- 4 ounces white chocolate not almond bark, candy wafers or white chocolate chips, melted, see note
Sweetened Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
- For the sugared cranberries, place the cranberries in a medium bowl. Heat the water and sugar in a saucepan until simmering and the sugar is fully dissolved, 2 to 3 minutes. Pour the mixture over the cranberries and stir them to coat. Let the cranberries sit in the simple syrup for 5 to 10 minutes.
- Remove the cranberries with a slotted spoon, draining excess syrup, and place on a parchment lined baking sheet without touching (or they’ll stick together). Let them dry for one to two hours (it’s ok if they’re still a bit wet on the bottom but the top and sides should be sticky to the touch). Roll the cranberries in granulated sugar to coat and place in a bowl or on a tray. Set aside. The sugared cranberries can be made several days in advance. Cover and keep at room temperature.
- For the cranberry jam, combine all the ingredients except the vanilla in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often, for 10-12 minutes until thick. Moderate heat so the jam doesn't burn. Stir in the vanilla. Scrape into a bowl and let cool to room temperature. The jam can be made several days in advance.
- For the crust, preheat the oven to 350 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and melted butter and mix until evenly combined.
- Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch or 10-inch springform pan (will be very full if using 9-inch pan, make sure sides are at least 3 inches tall). If your pan is prone to leaking, place foil around the bottom and up the side on the outside of the pan before baking.
- Bake the crust for 8 minutes. Remove and let cool completely. Keep the oven on at 350 degrees F for the cheesecake.
- For the cheesecake layer, in a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until super soft and creamy, 1 to 2 minutes. Add the granulated sugar and cornstarch and mix until well-combined, scraping down the sides of the bowl as needed. Add the sour cream and vanilla and mix until smooth and creamy, 1 to 2 minutes.
- Spread HALF of the cheesecake batter over the crust. Dollop HALF of the cooled cranberry jam over the cheesecake batter and gently spread around. If it has been chilled, it will be a bit harder to spread over the soft cheesecake batter, but it doesn't have to be perfect. Spread the remaining cheesecake batter over the top.
- Bake for 45 to 60 minutes (more time for a full 9-inch pan, likely a bit less time for a 10-inch pan), until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
- When cool, dollop the rest of the cranberry jam over the top and spread evenly. It may not fully cover the cheesecake - it's ok if it is a bit patchy here and there.
- For the white chocolate mousse, in a medium bowl, beat the cream, powdered sugar and vanilla with an electric mixer (handheld or stand mixer) until peaks form.
- In a separate bowl, beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth and creamy. Fold in the whipped cream mixing gently with a rubber spatula until evenly combined (see note). Spread the white chocolate mousse over the cranberry jam. Chill for 1 to 2 hours so the mousse layer can set up a bit.
- For the sweetened whipped cream, beat the whipping cream, powdered sugar and vanilla together until peaks form. Spread the whipped cream evenly over the white chocolate mousse OR pipe around the edges.
- Garnish cheesecake or individual servings with sugared and/or fresh cranberries.
- The cheesecake can be made 1 to 2 days in advance. Add the sweetened whipped cream within 2 to 3 hours of serving and add sugared cranberries right before serving as both of those components can get liquidy (and the cranberries will lose their crackly sugar coating) if added to the cheesecake too far in advance.
Notes
- Sugared cranberries garnish the cheesecake but are optional and can be made several days ahead, stored at room temperature.
- The sweetened whipped cream topping adds flavor and texture but is optional; the cheesecake is enjoyable without it.
- Use real white chocolate (not almond bark or melting wafers) for the mousse for proper melt and texture; Ghirardelli white chocolate bars are recommended.
- Heavy cream fat content affects mousse thickness; whipping separately ensures stability especially if using cream with lower fat percentage.
- The egg yolk in the crust can be omitted to make the crust egg-free if desired.
Nutrition Information
Show Details
Serving
1 serving
Calories
601kcal
(30%)
Carbohydrates
72g
(24%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Cholesterol
106mg
(35%)
Sodium
381mg
(16%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 12servings (9- or 10-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 601kcal | 30% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 106mg | 35% |
| Sodium | 381mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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