If you’re on the hunt for a showstopping holiday dessert that’s bursting with color, flavor, and festive flair, look no further than this y Jam White Chocolate Mousse Cheesecake). This recipe layers a buttery graham cracker crust, luscious vanilla cheesecake, tangy homemade cranberry jam, and pillowy white chocolate mousse—all crowned with gorgeous garnishes. Every bite captures the magic of the season, making it a must-have centerpiece for your table. Whether you’re hosting a crowd or treating yourself to a slice with a mug of something cozy, y Jam White Chocolate Mousse Cheesecake) promises a merry welcome and delightfully memorable finish to any holiday meal.

y Jam White Chocolate Mousse Cheesecake) Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each component of y Jam White Chocolate Mousse Cheesecake) is simple and essential, coming together to create a dessert that tastes as stunning as it looks. Here’s how every ingredient plays its part in this masterpiece:

Graham cracker crumbs: These bring that signature buttery crunch to our base, holding up beautifully to the creamy layers above.
Granulated sugar: Provides balanced sweetness in both the crust and filling, making every bite perfectly pleasant.
Unsalted butter: Melted butter binds the crust and adds a rich, toasty flavor.
Cream cheese: The hero of classic cheesecake, lending luscious texture and tang.
Eggs: Essential for binding the cheesecake layer and creating that irresistibly silky finish.
Vanilla extract: Infuses warmth and aromatic depth into both the cheesecake and mousse.
Sour cream: Adds a gentle tang and creamy consistency to keep the cheesecake ultra-smooth.
Heavy cream: Brings richness to the filling and makes the mousse fabulously fluffy.
Fresh or frozen cranberries: The star of the jam, packing a punch of tart, seasonal flavor.
Orange juice: Brightens the jam with a splash of citrus zing.
Orange zest: Adds perfumed notes that wake up the cranberry layer.
White chocolate: Melts down into an elegant, sweet mousse that pairs so well with the tangy jam.
Powdered sugar: Sweetens the mousse without a grainy texture.
Whipped cream: For a cloud-like finish and a touch of classic charm on top.
Sugared cranberries: Optional, but they bring sparkle and a tart pop to your presentation.
White chocolate curls: Another optional (but highly recommended) flourish for extra visual impact and creamy flavor.

How to Make y Jam White Chocolate Mousse Cheesecake)

Step 1: Prepare the Graham Cracker Crust

Begin by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until they resemble damp sand. Press this mixture firmly into the base of a 9-inch springform pan—use the bottom of a measuring cup for extra evenness. Bake the crust for 10 minutes, then let it cool while you prep the next layer.

Step 2: Mix and Bake the Cheesecake Layer

With a hand mixer or stand mixer, blend together the softened cream cheese and sugar until perfectly smooth and creamy. Add the eggs one at a time, mixing gently to avoid incorporating too much air. Stir in the vanilla extract, sour cream, and heavy cream, making sure everything is fully combined. Pour this dreamy batter over your baked (and slightly cooled) crust, smoothing it all out. Slide it into the oven and bake for 50 to 60 minutes until the center is nearly set but just a little wobbly. Let the cheesecake cool in the oven with the door cracked for 1 hour—this helps prevent cracks! Transfer to the fridge to chill for at least 4 hours or, even better, overnight.

Step 3: Make the Cranberry Jam

While your cheesecake chills, stir together the cranberries, granulated sugar, orange juice, and orange zest in a saucepan. Simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam (about 10 to 12 minutes). Let your crimson jam cool to room temperature, then refrigerate until needed. This step adds the bold holiday sparkle to your y Jam White Chocolate Mousse Cheesecake).

Step 4: Whip Up the White Chocolate Mousse

Chop the white chocolate and place it in a heatproof bowl. Warm 1/4 cup of heavy cream in a small saucepan until just simmering, then pour it over the white chocolate. Let it sit for a minute to soften, then stir until smooth and glossy. Once cooled to room temp, beat the remaining heavy cream with the powdered sugar and vanilla until it forms soft peaks. Gently fold the whipped cream into your white chocolate mixture; this is your silky, airy mousse layer.

Step 5: Assemble the Cheesecake

Take your fully chilled cheesecake and spread the cranberry jam evenly over the top. Dollop the white chocolate mousse over the jam and gently spread to the edges, creating a pillowy white crown. Chill the whole creation for at least 2 more hours (or until set) before serving.

How to Serve y Jam White Chocolate Mousse Cheesecake)

Garnishes

This eye-catching dessert absolutely loves a little adornment. Swirl on clouds of whipped cream, scatter sugared cranberries for tart sparkle, or shower the top with elegant white chocolate curls. The extra touches not only make the cheesecake look like it belongs on a bakery window, but also add fun variety of textures and flavors with each forkful.

Side Dishes

y Jam White Chocolate Mousse Cheesecake) is a total showstopper on its own, but it pairs beautifully with a cup of strong coffee, spicy chai, or a glass of bubbly prosecco. If you want to extend the dessert spread, consider serving alongside simple butter cookies or citrusy sorbet—the cool tang cuts through the richness beautifully.

Creative Ways to Present

You can elevate your presentation by serving each slice on a swirl of cranberry sauce, or arrange berries and orange zest around the serving platter. For festive gatherings, try slicing the cheesecake into mini wedges for single-bite treats, or transform the recipe into elegant cheesecake parfaits by layering each component in clear glasses for a dazzling effect.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover y Jam White Chocolate Mousse Cheesecake), store it in the fridge, covered tightly with plastic wrap or in an airtight container. It will stay delicious and fresh for up to 4 days, and the flavors actually deepen after a day or two, so don’t be afraid to savor it slowly.

Freezing

This cheesecake freezes wonderfully! Place whole or sliced portions in the freezer on a baking sheet until solid, then wrap in plastic and transfer to a freezer-safe bag or container. For best taste and texture, enjoy within one month; thaw overnight in the refrigerator before serving.

Reheating

While y Jam White Chocolate Mousse Cheesecake) is meant to be enjoyed chilled, if you prefer less of a cold bite, let your slice sit out for about 15 to 20 minutes at room temperature to take the chill off. Avoid microwaving, as it can melt the mousse layer and compromise that lovely texture.

FAQs

Can I substitute another fruit for the cranberry jam?

Absolutely! If cranberries aren’t available or you’d like a different flavor, raspberry jam works beautifully in y Jam White Chocolate Mousse Cheesecake). Just use the same quantity and process—the results will be equally luscious and festive.

How do I prevent my cheesecake from cracking?

To keep your cheesecake smooth-topped, make sure not to over-mix the batter (especially after adding eggs), and let it cool gradually in the oven with the door cracked. The gradual cool-down really helps prevent cracks, leading to a picture-perfect y Jam White Chocolate Mousse Cheesecake).

Is it possible to make this recipe gluten-free?

Yes, simply swap in your favorite gluten-free graham crackers for the crust, and double-check that your white chocolate is gluten-free. The rest of the y Jam White Chocolate Mousse Cheesecake) recipe is naturally gluten-free, so it’s a super easy swap!

What’s the best way to get clean slices?

For neat cheesecake slices, dip a sharp knife in hot water and wipe it clean between each cut. This trick helps you get those bakery-worthy wedges, showing off every dreamy layer of your y Jam White Chocolate Mousse Cheesecake).

Can I make this cheesecake ahead of time?

Yes! In fact, y Jam White Chocolate Mousse Cheesecake) is at its best when made a day in advance. The layers set beautifully, making slicing and serving a breeze on the big day. Just keep it chilled until you’re ready to add garnishes and serve.

Final Thoughts

This holiday season, let y Jam White Chocolate Mousse Cheesecake) bring extra sparkle to your festivities. It’s the kind of dessert you’ll want to share, savor, and return to year after year, so go ahead—treat yourself and your loved ones to this unforgettable slice of bliss!

y Jam White Chocolate Mousse Cheesecake) Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 7 hours (including chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the festive spirit with this Christmas Cheesecake that features layers of cranberry jam and white chocolate mousse on a graham cracker crust. A perfect holiday dessert that will impress your guests!

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake layer:

3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup heavy cream

For the cranberry jam:

2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup orange juice
1 teaspoon orange zest

For the white chocolate mousse:

6 ounces white chocolate, chopped
1 1/4 cups heavy cream, divided
1 teaspoon vanilla extract
2 tablespoons powdered sugar

For topping:

Whipped cream
Sugared cranberries
White chocolate curls (optional)

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Instructions

Preheat the oven to 325°F (163°C). Mix crust ingredients and press into pan. Bake and cool.
Prepare the cheesecake layer: Beat cream cheese and sugar, add eggs, vanilla, sour cream, and heavy cream. Pour over crust and bake.
Make the cranberry jam: Cook cranberries, sugar, orange juice, and zest until thickened. Cool.
Prepare the white chocolate mousse: Melt white chocolate, whip cream, fold together.
Assemble: Spread cranberry jam over cheesecake, top with white chocolate mousse. Chill before serving.

Notes

This cheesecake is best made a day ahead to allow the layers to fully set.
You can substitute raspberry jam if cranberries aren’t available.
Be sure to fully cool the white chocolate before folding in the whipped cream to prevent melting.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American