Cranberry Jam White Chocolate Mousse Cheesecake
Cranberry Jam White Chocolate Mousse Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 12 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz white chocolate chopped
- 1 cup heavy cream
- 1 cup cranberry jam
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter.
- Press the crumb mixture into the bottom of the pan and bake for 10 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Melt the white chocolate in a heatproof bowl over simmering water.
- Fold the melted white chocolate into the cream cheese mixture.
- Pour half of the cheesecake mixture over the crust.
- Spoon cranberry jam over the filling and swirl gently.
- Add the remaining cheesecake mixture on top.
- Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar for an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Before serving, whip the heavy cream to soft peaks and spread over the cheesecake.
- Garnish with additional cranberry jam and serve.