Luscious Cranberry Jam White Chocolate Mousse Cheesecake
Cranberry Jam White Chocolate Mousse Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz white chocolate chopped
- 1 cup heavy whipping cream
- 1 cup cranberry jam
- 2 tbsp gelatin powder
- ¼ cup cold water
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let cool.
- In a saucepan, dissolve gelatin in cold water and let sit for 5 minutes.
- Heat the gelatin mixture gently until fully dissolved, then remove from heat.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add melted white chocolate and vanilla to the cream cheese mixture, mixing until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Add the dissolved gelatin to the mixture, stirring until fully incorporated.
- Pour the mousse over the cooled crust and spread evenly.
- Chill the cheesecake for at least 4 hours, or overnight if possible.
- Spread cranberry jam generously over the top before serving.