Description
A creamy vanilla bean cheesecake topped with tart cranberry jam and luxurious white chocolate mousse, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 tablespoon vanilla bean paste
- 4 large eggs
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
- 2 cups fresh or frozen cranberries
- 1 cup sugar (for cranberry jam)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust by mixing graham cracker crumbs, melted butter, and sugar, then press into the pan.
- Beat cream cheese and sugar until smooth, then stir in vanilla bean paste.
- Add eggs one at a time, mixing well after each addition, and pour over the crust.
- Bake for 55-60 minutes until slightly jiggly in the center, then cool in the oven for 1 hour.
- Cook cranberries, sugar, and lemon juice for 10-15 minutes until thickened for the cranberry jam, then cool.
- Melt white chocolate, cool slightly, and whip heavy cream until soft peaks form, then fold in chocolate.
- Assemble by layering cranberry jam on top of the cooled cheesecake followed by the white chocolate mousse.
- Chill for at least 4 hours or ideally overnight before serving.
Notes
Ensure all ingredients are at room temperature for best results. The cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg