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Cranberry Cheesecake with White Chocolate Mousse and Sugared Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews
  • Author: Olivia
  • Prep Time: 1 hour
  • Cook Time: 55 minutes
  • Total Time: 9 hours 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cranberry Cheesecake combines a creamy, smooth cheesecake with a tangy cranberry filling and a crunchy graham cracker crust. Topped with a decadent white chocolate mousse and garnished with candied cranberries and rosemary, it’s perfect for holiday celebrations or anytime you want a dessert that’s both festive and indulgent.

Ingredients

Scale

Cranberry Filling

  • 1 (12-ounce) bag fresh or frozen cranberries (about 3 cups)
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon pure vanilla extract

Crust

  • 2 1/4 cups finely crushed graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 Tablespoons salted butter, melted

Cheesecake

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, room temperature

Mousse

  • 1 (4-ounce) bar white chocolate, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract

Candied Cranberries & Rosemary

  • 2 cups fresh or frozen cranberries
  • 1 1/2 cups granulated sugar, divided
  • 1 cup water
  • 8–10 sprigs fresh rosemary

Instructions

  1. Cranberry Filling: Combine cranberries, sugar, and water in a medium pot over medium heat. Stir frequently until cranberries burst and the mixture thickens, about 10-15 minutes. Add water as needed if mixture sticks to the pot. Remove from heat and stir in vanilla extract. Cool completely before using. Can be refrigerated up to 2 weeks in advance.
  2. Sugared Cranberries & Rosemary: Bring sugar and water to a boil in a saucepan until sugar dissolves. Remove from heat and soak cranberries in the syrup for 1-2 minutes. Drain and spread on a parchment-lined baking sheet, making sure cranberries do not touch each other to dry. Soak rosemary sprigs in the syrup for 1-2 minutes, then drain and place on another parchment-lined baking sheet. Let both dry for 1-2 hours until tacky, then toss with granulated sugar to coat. Store in an airtight container for 3-5 days or use immediately.
  3. Prepare the Crust: Preheat oven to 350°F. Line a 9-inch springform pan’s bottom with parchment paper. Pulse graham crackers in a food processor until finely crushed. Mix with sugar and melted butter until evenly moistened. Press crumbs into the pan, extending halfway up the sides. Bake for 10 minutes to set. Remove and cool. Lower oven temperature to 325°F.
  4. Make the Cheesecake Filling: Beat cream cheese with sugar and flour until smooth and creamy using an electric mixer. Add sour cream, heavy cream, and vanilla extract and mix again, scraping the bowl. Add eggs one at a time on low speed, scraping bowl between each, to prevent too much air incorporation and cracking.
  5. Layer Cheesecake & Cranberry Filling: Pour half the cheesecake batter into the crust. Dollop half the cranberry jam over batter and swirl gently with a butter knife. Pour remaining cheesecake batter on top, dollop remaining cranberry jam, and swirl again.
  6. Bake with Water Bath: Place cheesecake in preheated 325°F oven. Put a large pan with very hot water on the rack below the cheesecake to create a water bath. Bake for 55-60 minutes until edges are just set but center still jiggles slightly.
  7. Cool the Cheesecake: Turn off oven and crack door open. Cool cheesecake for 10 minutes, then run a thin knife around edges to loosen. Leave in oven for 20-30 minutes for gentle cooling. Remove and cool completely at room temperature. Refrigerate at least 4 hours or overnight.
  8. Prepare White Chocolate Mousse: Melt white chocolate in microwave at 50% power in 20-30 second increments, stirring until smooth. Beat cream cheese in a bowl until smooth and combine with melted chocolate.
  9. Whip Cream for Mousse: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream gently into white chocolate and cream cheese mixture until combined.
  10. Assemble Cheesecake: Remove chilled cheesecake from springform pan and place on serving plate. Spread white chocolate mousse evenly over top to the edges.
  11. Garnish: Arrange sugared rosemary sprigs in a wreath around the edge of the cheesecake and pile sugared cranberries on top as desired for a festive finish.

Notes

  • Store cheesecake covered in the fridge for 5-7 days to maintain freshness and prevent absorption of fridge odors.
  • You can freeze the cheesecake whole or in slices for up to 2 months. Wrap tightly in plastic wrap and thaw overnight in the fridge before serving.
  • Allow the cheesecake to sit at room temperature for about an hour after thawing to enhance flavor and texture.

Find it online: https://oliviadinner.com/cranberry-cheesecake-with-white-chocolate-mousse-and-sugared-cranberries-recipe-2/