Description
A festive cheesecake featuring a graham cracker crust and topped with tart cranberry jam, balanced by sweet white chocolate mousse.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted
- 2 cups fresh cranberries
- 1 cup sugar (for cranberry jam)
- 1 tablespoon lemon juice
- 1 cup heavy cream (for topping)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into a 9-inch springform pan. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla extract, and melted white chocolate until combined.
- Pour filling into cooled crust and bake for 50-60 minutes until edges are set but center jiggles. Cool cheesecake in the oven.
- For cranberry topping, cook cranberries, sugar, and lemon juice in a saucepan until thickened. Cool.
- Spread cranberry jam over cooled cheesecake and refrigerate for at least 4 hours or overnight.
- Whip heavy cream and serve cheesecake slices topped with whipped cream and fresh cranberries.
Notes
For a lighter version, use Neufchâtel cheese or coconut yogurt. Can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
