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Indulgent Cranberry Jam White Chocolate Mousse Cheesecake

Cranberry Jam White Chocolate Mousse Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup cranberry jam
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by mixing graham cracker crumbs and melted butter, then press the mixture into the bottom of a springform pan.
  3. Bake the crust for 10 minutes, then remove from the oven to cool.
  4. In a saucepan, melt the white chocolate chips over low heat, stirring until smooth.
  5. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  6. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  7. Fold in the melted white chocolate, blending gently until just combined.
  8. Spread half the cranberry jam onto the cooled crust, then pour the cheesecake mixture over it.
  9. Spoon dollops of remaining cranberry jam on top of the cheesecake mixture, creating swirls.
  10. Bake the cheesecake for 45–50 minutes, or until the edges are set and the center slightly jiggles.
  11. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour.
  12. Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours before serving.