Christmas Cheesecake: Cranberry Jam White Chocolate Mousse Cheesecake


 As the holiday season approaches, the air fills with the aroma of festive spices, and kitchens buzz with the creation of delectable treats. The Cranberry Jam White Chocolate Mousse Cheesecake is one dessert that stands out as a showstopper for any Christmas gathering. This luxurious cheesecake combines cranberries' tangy sweetness with white chocolate's creamy richness, all nestled on a buttery Graham cracker crust. It’s the perfect blend of flavors and textures to delight your guests and add a touch of elegance to your holiday table.

Christmas Cheesecake: Cranberry Jam White Chocolate Mousse Cheesecake

Tips for a Perfect Cheesecake

Creating the perfect Cranberry Jam White Chocolate Mousse Cheesecake requires a few additional tips and tricks to ensure your dessert turns out flawlessly:

1. Room Temperature Ingredients

Make sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature. This ensures a smoother batter and helps avoid lumps in your cheesecake filling.

2. Avoid Overmixing

When incorporating eggs into the cheesecake batter, mix until just combined. Overmixing can incorporate too much air, which might cause the cheesecake to crack during baking.

3. Water Bath

Baking your cheesecake in a water bath can help prevent cracks and ensure an even bake. Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in, and place the pan in a larger baking dish filled with hot water, mostly up the sides of the springform dish.

4. Gentle Cooling

After baking, let the cheesecake cool gradually by leaving it in the turned-off oven with the door slightly ajar. Quick temperature changes can make the cheesecake break.

5. Patience is Key

For the best texture and flavor, let your cheesecake chill in the refrigerator overnight. This permits the flavors to merge together and the cheesecake to be appropriately set.

Variations and Customizations

Go ahead and get innovative with this cheesecake recipe! Here are a few ideas to customize your Cranberry Jam White Chocolate Mousse Cheesecake:

Different Fruit Jams

While cranberry jam adds a festive touch, you can experiment with other fruit jams such as raspberry, cherry, or blueberry. Each will bring its unique flavor profile to the cheesecake.

Dark Chocolate Mousse

For a richer, more decadent dessert, substitute the white chocolate mousse with a dark chocolate mousse. The combination of dark chocolate and tart cranberries is irresistible.

Nutty Crust

Enhance the texture of your crust by adding finely chopped nuts such as pecans, almonds, or walnuts. Simply mix the nuts with the graham cracker crumbs before adding the butter.

Festive Toppings

In addition to fresh cranberries and mint leaves, consider adding sugared cranberries or a drizzle of white chocolate ganache for an extra festive and eye-catching presentation.

Serving Suggestions

To complement the luxurious flavors of your Cranberry Jam White Chocolate Mousse Cheesecake, consider these serving suggestions:

Coffee Pairing

Serve slices of your cheesecake with a hot cup of coffee or a festive latte, such as a peppermint mocha or gingerbread latte. The rich, creamy texture of the cheesecake pairs beautifully with the bold flavors of coffee.

Wine Pairing

A glass of dessert wine, such as a late-harvest Riesling or a Moscato, will enhance the sweetness of the cheesecake and provide a delightful balance to the tart cranberry jam.

Holiday Buffet

Include your cheesecake as part of a larger holiday dessert buffet. Pair it with other seasonal treats like gingerbread cookies, peppermint bark, and spiced apple pie for a well-rounded and festive dessert spread.

Troubleshooting Common Cheesecake Issues

Even with careful preparation, cheesecakes can sometimes present challenges. Here are a few normal issues and tips on the best way to address them:

1. Cracks on the Surface

Cracks can occur due to overmixing, rapid temperature changes, or overbaking. To prevent cracks:

Avoid Overmixing: Mix the batter just until the ingredients are combined.

Use a Water Bath: This ensures even baking and moisture.

Cool Gradually: Let the cheesecake cool in the oven with the door slightly ajar before bringing it to room temperature.

2. Soggy Crust

A soggy crust is often due to water seeping into the springform pan during the water bath. To prevent this:

Double Wrap the Pan: Use two layers of heavy-duty aluminum foil to wrap the outside of the pan.

Use a Sealed Pan: Alternatively, use a cheesecake pan specifically designed to prevent leaks.

3. Overbaked Edges

Overbaked edges can be avoided by:

Checking Early: Start checking your cheesecake for doneness at the 50-minute mark.

Using a Water Bath: This helps maintain an even temperature and prevents overbaking.

4. Grainy Texture

A grainy texture often results from overbaking cheesecake or using cold ingredients. Ensure:

Proper Temperature: All ingredients should be at room temperature before mixing.

Proper Baking Time: Bake just until the center is set but still slightly wobbly.

Make-Ahead Tips and Storage

Christmas Cheesecake: Cranberry Jam White Chocolate Mousse Cheesecake

Cheesecakes are excellent make-ahead desserts because they require time to set. Here’s how you can plan and store your Cranberry Jam White Chocolate Mousse Cheesecake:


Bake in Advance: Prepare the cheesecake up to 2 days before serving. This allows the flavors to develop and the texture to set perfectly.

Store Properly: Keep the cheesecake covered in the refrigerator to prevent it from absorbing any odors.


Freeze Without Topping: If you plan to freeze the cheesecake, do so without the white chocolate mousse topping. Wrap the cooled cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months.

Thawing: Thaw the cheesecake in the refrigerator overnight. Once thawed, prepare and add the fresh white chocolate mousse topping before serving.


Refrigerate: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing Slices: Individual slices can be wrapped and frozen for a convenient treat. Thaw slices in the refrigerator or at room temperature before enjoying.

Decorating and Presentation

The presentation of your Cranberry Jam White Chocolate Mousse Cheesecake can elevate it from delicious to show-stopping. Here are some decorating ideas to impress your guests:

Elegant Garnish

White Chocolate Shavings: Create shavings using a vegetable peeler and sprinkle them over the mousse for a delicate look.

Sugared Cranberries: Roll cranberries in simple syrup, then in granulated sugar, and let them dry for a sparkling effect.

Mint Leaves: Add a touch of green with fresh mint leaves to complement the red cranberries and white chocolate.

Holiday-Themed Presentation

Festive Plate: Serve the cheesecake on a decorative holiday plate or cake stand.

Holiday Accents: Surround the cheesecake with small ornaments, pinecones, or holly sprigs for a festive display.

Slice Serving

Clean Cuts: For clean slices, dip a sharp knife in hot water and wipe it clean between cuts.

Accompaniments: Serve each slice with a dollop of whipped cream and a few extra sugared cranberries on the side.


  • For the Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

  • For the Cranberry Jam:
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon vanilla extract

  • For the Cheesecake Filling:
  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

  • For the White Chocolate Mousse:
  • 8 oz. white chocolate, chopped
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

  • For Garnish:
  • Fresh cranberries
  • White chocolate shavings
  • Mint leaves


Making the Crust:

1. Prepare the Pan: Preheat your oven to 325°F (163°C). Line the lower part of a 9-inch springform container with material paper and oil the sides.

2. Mix the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

3. Form the Crust: Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass to ensure it's tightly packed.

4. Bake the Crust: Bake for 10 minutes. Eliminate from the stove and let it cool while you set up the filling.

Making the Cranberry Jam:

1. Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Cook over medium heat until the cranberries start to burst, about 10 minutes.

2. Thicken the Jam: Reduce the heat and simmer until the mixture thickens about 5 more minutes. Remove from heat and stir in vanilla extract.

3. Cool the Jam: Transfer to a bowl and let it cool completely before using.

Making the Cheesecake Filling:

1. Beat the Cream Cheese: In a large bowl, mix the cream cheese until smooth and creamy.

2. Add Sugar and Vanilla: Gradually add sugar and vanilla extract, beating until combined.

3. Incorporate Eggs: Add eggs one at a time, beating well after each addition. 

4. Add Sour Cream: Beat in the sour cream until the mixture is smooth.

Assembling and Baking the Cheesecake:

1. Layer the Cranberry Jam: Spread half of the cranberry jam over the cooled crust.

2. Add the Cheesecake Filling: Pour the cheesecake filling over the jam layer, smoothing the top with a spatula.

3. Bake the Cheesecake: Bake for 55–65 minutes, or until the center is almost set. The cheesecake ought to in any case have a slight wobble in the center.

4. Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Making the White Chocolate Mousse:

1. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a pot of simmering water (double boiler method) or in the microwave in short bursts. Let it cool slightly.

2. Whip the Cream: In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.

3. Combine with Chocolate: Gently fold the cooled white chocolate into the whipped cream until fully incorporated.

Final Assembly:

1. Top with Mousse: Spread the white chocolate mousse over the chilled cheesecake.

2. Garnish: Decorate the top with fresh cranberries, white chocolate shavings, and mint leaves for a festive touch.


1. Slice and Enjoy: Carefully run a knife around the edge of the springform pan before releasing the sides. Slice and serve the cheesecake chilled.

2. Storage: Store any leftovers in the refrigerator for up to 5 days.

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