I absolutely adore the combination of white chocolate, mousse, cranberries, and cheesecake in this delightful recipe. It’s the perfect dessert for any occasion, whether it’s a special holiday gathering or a casual dinner party. The rich and creamy white chocolate mousse is perfectly complemented by the tartness of the cranberries, while the cheesecake adds a smooth and decadent element to the mix.
Each bite is like a symphony of flavors that will leave your taste buds dancing with delight. This recipe is easy to make, yet it looks and tastes like it came straight from a fancy bakery. It’s the ultimate sweet treat that will impress your family and friends.
Tips for creating a visually appealing swirl pattern
Start by placing the spoonfuls of cranberry jam in random spots on the white chocolate mousse. This will ensure that the cranberry is evenly distributed throughout the cheesecake.
Use a gentle touch when swirling the fillings together. Overmixing can cause the colors to blend too much and create a less defined swirl pattern.
Experiment with different swirling techniques. You can try swirling in a circular motion or even create a zigzag pattern for a unique look.
Don’t be afraid to get creative! You can add additional dollops of cranberry jam on top of the swirls to create a more dramatic effect.
Ingredients Needed for This Recipe
Cranberry Jam:
16 oz fresh cranberries
1 cup white granulated sugar
1/2 Tbsp vanilla extract
Crust:
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp butter melted
1 tsp vanilla extract
Cheesecake Filling:
24 oz cream cheese softened
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
White Chocolate Mousse:
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or super fine sugar
Instructions for Making White Chocolate Mousse Cranberry
Cheesecake
Candied Cranberries (overnight):
In a sauce pot, mix together water and 1 1/2 cups of sugar. Place the pot over medium heat and stir the mixture slowly until the sugar is completely dissolved. Remove from heat.
Before putting cranberriaes into the mixture, allow it to cool for a short period of time. Then, add the cranberries, mix well, cover the mixture, and leave it in the refrigerator overnight.
Drain cranberries in a colander.
In a shallow bowl, put 1/2 cup of sugar and cover the cranberries with it. Keep them aside until you are ready to use them for decorating.
Quick Cranberry Jam:
Combine cranberries, sugar, and vanilla extract in a sauce pot over medium heat. Mix thoroughly and continuously stir the cranberries while cooking. Continue to cook for a duration of 12-15 minutes. Remove from heat and allow it to cool entirely.
Before starting, heat the oven to 325 degrees and prepare a 9 inch springform pan by greasing it. Make sure to have a large roasting pan that is bigger and longer than the springform pan, such as an aluminum foil disposable one. If you are unsure if your springform pan can withstand water, you can wrap the outside of it with heavy duty aluminum foil, covering the bottom and sides. It is recommended to wrap the outside of the springform pan with foil before adding the crust and cheesecake batter.
Crust:
Combine the graham cracker crumbs, sugar, melted butter, and vanilla together. Mix thoroughly until fully combined. Press the mixture evenly into the pan, ensuring it covers the entire bottom and reaches about halfway up the sides.
Take half of the cranberry jam and spread it evenly on top of the crust.
Cheesecake Filling:
24 oz cream cheese softened
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp corn starch
½ cup white granulated sugar
1 vanilla bean
White Chocolate Mousse:
8 oz baking white chocolate bars (2-4 oz bars)
8 oz cream cheese softened
8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
8 oz fresh cranberries
1 1/2 cups water
1 1/2 cups sugar
1/2 cup sugar or super fine sugar
Instructions for Making White Chocolate Mousse Cranberry
Cheesecake
Candied Cranberries (overnight):
In a sauce pot, mix together water and 1 1/2 cups of sugar. Place the pot over medium heat and stir the mixture slowly until the sugar is completely dissolved. Remove from heat.
Before putting cranberriaes into the mixture, allow it to cool for a short period of time. Then, add the cranberries, mix well, cover the mixture, and leave it in the refrigerator overnight.
Drain cranberries in a colander.
In a shallow bowl, put 1/2 cup of sugar and cover the cranberries with it. Keep them aside until you are ready to use them for decorating.
Quick Cranberry Jam:
Combine cranberries, sugar, and vanilla extract in a sauce pot over medium heat. Mix thoroughly and continuously stir the cranberries while cooking. Continue to cook for a duration of 12-15 minutes. Remove from heat and allow it to cool entirely.
Before starting, heat the oven to 325 degrees and prepare a 9 inch springform pan by greasing it. Make sure to have a large roasting pan that is bigger and longer than the springform pan, such as an aluminum foil disposable one. If you are unsure if your springform pan can withstand water, you can wrap the outside of it with heavy duty aluminum foil, covering the bottom and sides. It is recommended to wrap the outside of the springform pan with foil before adding the crust and cheesecake batter.
Crust:
Combine the graham cracker crumbs, sugar, melted butter, and vanilla together. Mix thoroughly until fully combined. Press the mixture evenly into the pan, ensuring it covers the entire bottom and reaches about halfway up the sides.
Take half of the cranberry jam and spread it evenly on top of the crust.
Cheesecake:
Begin whisking cream cheese and sugar together at a medium-high speed until the mixture appears smooth, which should take approximately 2 minutes.
Include vanilla extract and sour cream. Blend until thoroughly mixed.
Gradually add eggs, one by one, and beat well after each addition. Make sure to scrape the sides and bottom of the bowl and continue beating until all the ingredients are well combined.
Reduce the speed and include corn starch. Pour heavy cream into the mixer while it is on medium-low speed. Stir until everything is fully combined, then scrape the sides and bottom of the bowl and stir once more until the mixture is smooth.
Split the vanilla bean in half and remove the seeds from it, adding them to the mixture for the cheesecake. Stir thoroughly until the seeds are evenly distributed.
Transfer all of the cheesecake mixture onto the springform pan, spreading it evenly over the jam.
Insert the roasting pan into the oven and place the cheesecake springform pan inside it. Gently pour water into the roasting pan, filling it up to halfway along the side of the springform pan.
Cook the cheesecake in the oven for 70-75 minutes. Then, switch off the oven and partially open the oven door. Allow the cheesecake to sit for approximately 10 minutes before removing it from the oven. Take it out of the roasting pan and cautiously remove the foil covering.
Allow the cheesecakes to sit on the counter for 20 minutes and then use a lubricated butter knife to carefully detach them from the springform by gently running it along the edges. There is no need to remove the cheesecake from the pan until you are ready to add the topping.
Cool cheesecake for an hour.
Spread the remaining cranberry jam evenly on the surface of the cheesecake. Use saran wrap to cover the pan and then put the cheesecake in the refrigerator. Let it refrigerate for a minimum of 4 hours before proceeding to add the mousse.
White Chocolate Mousse:
Take white chocolate bars and break them into smaller pieces, then melt them by following the instructions provided on the package.
Use an electric mixer to whip the cream cheese for a few minutes.
Continue beating the cream cheese while adding a drizzle of melted white chocolate. Ensure that the mixture is thoroughly mixed.
Gently incorporate the whipped topping until it is well mixed.
Cover the cheesecake with a layer of white chocolate mousse. Divide the mousse into two portions and employ one portion to add decorative touches with a frosting tip.
If you have candied cranberries, simply place them on top of the white chocolate mousse.