There’s something magical about the creamy richness paired with a burst of tartness that makes a Cranberry White Chocolate Cheesecake Recipe truly unforgettable. This dessert combines velvety white chocolate mousse, tangy cranberry jam, and a buttery graham crust for a show-stopping treat that’s worth taking your time on.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cranberry White Chocolate Cheesecake Recipe
- Top Tip
- How to Serve Cranberry White Chocolate Cheesecake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cranberry White Chocolate Cheesecake Recipe
Why You'll Love This Recipe
Honestly, this Cranberry White Chocolate Cheesecake Recipe is one of those special desserts that you’ll find yourself making not just for the holidays, but whenever you want to impress guests or just indulge. I love how the tartness of cranberries perfectly balances the sweetness of white chocolate, and the texture is just… next level.
- Delicious Layering: Each component—from the crust to the mousse—builds a complex flavor that feels gourmet without being complicated.
- Impressively Beautiful: The bright cranberry jam against the snowy white chocolate mousse makes for a show-stopper centerpiece.
- Make-Ahead Friendly: You can prepare parts in advance, which is a lifesaver if you’re hosting a gathering.
- Customizable Touches: You can swap toppings or infuse different flavors to make it truly your own.
Ingredients & Why They Work
The magic behind this Cranberry White Chocolate Cheesecake Recipe lies in thoughtful ingredients that balance richness with brightness. Choosing fresh cranberries and quality white chocolate makes all the difference, and each element plays its part seamlessly.
- Fresh Cranberries: Their natural tartness cuts through the sweetness, giving the cheesecake a refreshing balance.
- White Granulated Sugar: Used in the jam and crust for sweetening without overpowering the fruits.
- Vanilla Extract: Brings warmth and depth to both the crust and the cranberry jam.
- Graham Cracker Crumbs: For a buttery, crunchy base that holds up well and complements the creamy filling.
- Butter: Melted to bind the crust components perfectly.
- Cream Cheese: The star of the cheesecake filling, providing smooth, tangy creaminess.
- Heavy Whipping Cream: Whipped into the filling and mousse for extra creaminess and lightness.
- Sour Cream: Adds a subtle tang that keeps the filling from being too sweet.
- Eggs: Bind the filling into that perfect cheesecake texture.
- Corn Starch: Helps stabilize and thicken the filling for that perfect slice.
- Vanilla Bean: Its seeds give a floral aroma and gorgeous flecks to the cheesecake.
- White Chocolate Bars: Melted and folded into the mousse for luxurious sweetness.
- Whipped Topping: Lightens the white chocolate mousse for a fluffier finish.
- Candied Cranberries (Optional): Adds a crunchy, sweet-tart garnish that looks and tastes amazing.
Make It Your Way
I always encourage experimenting with this cheesecake to match your mood or occasion. Sometimes I swap out the graham crust for an almond cookie base, or fold in a hint of orange zest to the cranberry jam for a bright twist. Make this Cranberry White Chocolate Cheesecake Recipe truly yours by adjusting sweetness or garnishes to suit your taste.
- Variation: My favorite tweak is swirling in some crushed pistachios on the white chocolate mousse layer for added texture and a pop of color. It feels so elegant and adds a lovely crunch!
- Gluten-Free: Use gluten-free graham crackers or almond meal for the crust, so no one misses a bite.
- Less Sweet: Cut back slightly on sugar in the cranberry jam if you prefer your desserts less sugary; it still keeps the bright cranberry flavor.
Step-by-Step: How I Make Cranberry White Chocolate Cheesecake Recipe
Step 1: Prepare the Candied Cranberries (Overnight Magic)
Start this recipe a day ahead if you want those pretty, sugary cranberries on top. Dissolving sugar in water and then soaking the fresh cranberries overnight creates these glossy, sweet-tart gems that add an impressive finishing touch. Don’t rush this—letting them sit overnight gives the best candy coating.
Step 2: Make the Quick Cranberry Jam
Simmer your cranberries, sugar, and vanilla on the stove until the berries burst and thicken into a jewel-like jam. Stir frequently to avoid sticking. Let it cool completely—warm jam on the cheesecake can make the crust soggy, and we want that crisp base!
Step 3: Prepping the Crust
Mix your graham crumbs, brown sugar, melted butter, and vanilla until everything’s well combined. Press this mixture firmly into your springform pan evenly along the bottom and halfway up the sides. I like to use the bottom of a glass to really compact it, which helps keep the crust sturdy after baking.
Step 4: Layer with the First Half of the Cranberry Jam
Spread half of your homemade cranberry jam over the crust with a gentle hand, trying not to disturb the crust too much. This tart layer contrasts beautifully with the creamy filling that’s coming next.
Step 5: Whip Up the Cream Cheese Filling
Beat your softened cream cheese and sugar until silky smooth—it usually takes about 2 minutes to avoid lumps. Then, add vanilla extract and sour cream before mixing in eggs, one at a time, for that silky texture. Scraping the bowl ensures no pesky streaks of unmixed cream cheese or eggs.
Slowly incorporate the corn starch and heavy cream, scraping the bowl again for even blending. Last, don't forget those fragrant vanilla bean seeds; they’re the secret to a cheesecake that looks and tastes exceptional.
Step 6: Bake Your Cheesecake in a Water Bath
Place the cheesecake pan inside a larger roasting pan and pour hot water halfway up the springform sides. This water bath ensures gentle, even baking and prevents cracks—a little extra prep that really pays off. Bake at 325°F for about 70-75 minutes, then let it rest in the oven with the door ajar before cooling on the counter.
Step 7: Add the Remaining Cranberry Jam & Chill
Once fully cooled, spread the leftover cranberry jam over the top. Pop it into the fridge for at least four hours to set and develop flavor before moving on to the mousse.
Step 8: Create the White Chocolate Mousse
Melt the white chocolate gently—microwave in short bursts or use a double boiler to avoid burning. Beat cream cheese until fluffy, then pour the melted white chocolate in while mixing. Lastly, gently fold in your whipped topping for silky, airy mousse. Spread evenly over the chilled cheesecake base.
If you’re feeling fancy, pipe some mousse with a decorating tip and add candied cranberries on top for texture and visual appeal.
Top Tip
This Cranberry White Chocolate Cheesecake Recipe can be a bit intimidating at first, but trust me, it’s all about pacing and detail. Here are my personal tips to get it perfect every time.
- Soften Cream Cheese Thoroughly: I always take mine out an hour before baking to avoid lumps in the batter.
- Use a Water Bath: It’s the secret to crack-free, creamy cheesecake every single time.
- Cool Gradually: Let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes that cause cracks.
- Don’t Rush the Chill: Chilling for at least 4 hours (preferably overnight) lets the flavors settle and the texture firm up beautifully.
How to Serve Cranberry White Chocolate Cheesecake Recipe
Garnishes
I love to keep it simple yet elegant: a sprinkle of candied cranberries on top adds sparkle and a sweet-tart pop that wakes up each bite. Sometimes I add fresh mint leaves for freshness and color contrast—makes it feel festive and inviting.
Side Dishes
Serve this cheesecake with a lightly brewed cup of coffee or a glass of bubbly to complement its creamy sweetness. If you’re hosting a party, a small side of spiced nuts or a citrus salad keeps the palate balanced and the atmosphere bright.
Creative Ways to Present
For special occasions, I like serving slices with a drizzle of raspberry coulis or a few whole fresh cranberries arranged artfully around the plate. Another fun idea is to portion into mini jars or clear cups for individual servings—perfect for parties!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps really well in the fridge—I tightly wrap it with plastic wrap and then cover loosely with foil to keep moisture and fridge smells out. I find it stays fresh for up to 4 days, still tasting just as wonderful.
Freezing
Freezing cheesecake can be tricky, but this one freezes nicely if you wrap it well with plastic wrap and then foil. I thaw it overnight in the fridge, which helps maintain the creamy texture and flavor. The mousse layer may shift slightly but still tastes great.
Reheating
Generally, cheesecake is best served cold, so I recommend eating leftovers chilled. If you want to soften it a bit, let it sit at room temperature for 15-20 minutes before slicing to get that melt-in-your-mouth feel.
Frequently Asked Questions:
Yes, frozen cranberries can work for the cranberry jam, but make sure to thaw and drain them well before cooking to avoid excess liquid that might affect the jam’s consistency. Fresh cranberries give the best texture and flavor, though.
A water bath helps the cheesecake bake evenly by adding moisture and preventing rapid temperature changes. This reduces cracking and helps create that smooth, creamy texture that good cheesecake is known for.
While you can substitute dark chocolate, it will change the flavor profile significantly. This recipe is designed for the sweetness and creaminess of white chocolate to balance the tart cranberries. If you want a darker twist, consider a separate dark chocolate layer instead.
You can make the entire cheesecake—including the mousse topping—a day or two ahead. Just keep it well covered in the refrigerator, and add any delicate garnishes like candied cranberries just before serving for the best presentation.
Final Thoughts
This Cranberry White Chocolate Cheesecake Recipe holds a special place in my heart because it’s both impressive and approachable. Making it felt like an accomplishment, and every slice shared amongst friends brought smiles and “wow” moments. I hope you’ll find as much joy in baking and savoring it as I do—give it a try and make it a new favorite tradition!
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Cranberry White Chocolate Cheesecake Recipe
- Prep Time: 8 hours 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 9 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cheesecake features a tangy cranberry jam base topped with a creamy white chocolate mousse. A graham cracker crust provides the perfect foundation, while optional candied cranberries add a beautiful decorative touch. Perfect for holiday celebrations, this rich and smooth cheesecake combines classic flavors with an elegant presentation.
Ingredients
Cranberry Jam:
- 16 oz fresh cranberries
- 1 cup white granulated sugar
- ½ tablespoon vanilla extract
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 tablespoon butter melted
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz cream cheese softened
- ¾ cup heavy whipping cream
- 2 tablespoon sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon 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 ½ cups water
- 1 ½ cups sugar
- ½ cup sugar or super fine sugar
Instructions
- Candied Cranberries Preparation: Combine water and 1 ½ cups sugar in a sauce pot over medium heat. Stir gently until the sugar dissolves completely, then remove from heat. Allow the syrup to cool slightly before adding 8 oz fresh cranberries. Stir to coat, cover, and refrigerate overnight. The next day, drain the cranberries using a colander, then coat them in ½ cup sugar in a shallow bowl. Set aside for decorating.
- Prepare Quick Cranberry Jam: In a sauce pot over medium heat, combine 16 oz cranberries, 1 cup sugar, and ½ tablespoon vanilla extract. Cook mixture, stirring frequently, for 15 minutes until the cranberries break down and jam thickens. Remove from heat and cool completely.
- Preheat Oven and Prepare Pan: Heat oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Place the pan inside a larger roasting pan. Optionally, wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water seepage.
- Make Crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup brown sugar, 5 tablespoon melted butter, and 1 teaspoon vanilla extract until well combined. Press mixture evenly across the bottom and about halfway up the sides of the springform pan. Spread half of the cooled cranberry jam evenly over the crust.
- Prepare Cheesecake Filling: Using an electric mixer, beat 24 oz softened cream cheese with ½ cup sugar on medium-high speed for 2 minutes until smooth. Add 1 teaspoon vanilla extract and 2 tablespoon sour cream and mix until combined. Beat in 2 eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Reduce mixer speed and add 2 tablespoon corn starch. While mixing on medium-low, slowly pour in ¾ cup heavy whipping cream. Scrape bowl as needed and beat until smooth. Cut 1 vanilla bean lengthwise, scrape the seeds, and mix them into the batter thoroughly.
- Assemble and Bake Cheesecake: Pour cheesecake batter over the cranberry jam and crust in the springform pan. Place the roasting pan with the springform inside the preheated oven, then carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 75 minutes. After baking, turn off the oven, open the door halfway, and let the cheesecake rest inside for 10 minutes. Remove the cheesecake from the oven and water bath (remove foil if used). Let rest at room temperature for 20 minutes, then run a greased butter knife around the edges to loosen the cheesecake from the pan. Cool on the counter for 1 hour.
- Add Toppings and Chill: Spread remaining half of the cranberry jam over the top of the cooled cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours to set fully.
- Prepare White Chocolate Mousse: Melt 8 oz white chocolate bars according to package instructions. Beat 8 oz cream cheese with an electric mixer for a couple of minutes. Slowly drizzle in melted white chocolate while beating continuously until well combined. Gently fold in 8 oz whipped topping (such as COOL Whip) until incorporated evenly.
- Decorate Cheesecake with Mousse: Spread the white chocolate mousse over the refrigerated cheesecake. For decoration, you may divide the mousse into two portions and pipe some on using a frosting tip for an elegant look.
- Add Candied Cranberries (Optional): If using, arrange the prepared candied cranberries on top of the white chocolate mousse as a festive garnish.
Notes
- Wrap the springform pan in heavy-duty aluminum foil to prevent water leaking into the cheesecake during the water bath baking.
- Make sure cream cheese is softened to room temperature for smoother batter and easier mixing.
- Use a greased butter knife to loosen the edges of the cheesecake to avoid cracking when removing it from the pan.
- The candied cranberries can be made a day ahead to save time and add beautiful decoration.
- Ensure the white chocolate is melted gently to prevent burning, using a double boiler or microwave in short intervals.
- Refrigeration time is crucial for cheesecake to set properly before adding mousse topping.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
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