Ingredients

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (for crust)

2 cups fresh or frozen cranberries

½ cup orange juice

½ cup granulated sugar (for cranberry jam)

1 teaspoon orange zest

24 oz cream cheese, softened

¾ cup granulated sugar (for cheesecake)

1 teaspoon vanilla extract (for cheesecake)

3 large eggs

½ cup sour cream

2 tablespoons all-purpose flour

6 oz white chocolate, chopped

2 tablespoons milk

1 cup heavy whipping cream, cold

½ teaspoon vanilla extract (for mousse)

Sugared cranberries (for garnish)

White chocolate shavings (for garnish)

Whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside.

Step 2: While the crust bakes, prepare the cranberry jam by combining cranberries, orange juice, ½ cup sugar, and orange zest in a saucepan. Cook over medium heat, stirring occasionally, until the cranberries break down and the mixture thickens, about 15 minutes. Remove from heat and let cool slightly.

Step 3: In a large bowl, beat the softened cream cheese and ¾ cup sugar until smooth. Add vanilla extract, then beat in the eggs one at a time. Mix in the sour cream and flour until just combined.

Step 4: Pour the cheesecake batter over the baked crust in the pan. Dollop spoonfuls of the cranberry jam over the batter and gently swirl it through with a knife to create a marbled effect. Bake for 50 to 60 minutes or until the center is almost set but still slightly jiggly. Allow to cool completely, then refrigerate for at least 4 hours or overnight.

Step 5: For the white chocolate mousse, melt the white chocolate with milk over a double boiler or in short bursts in the microwave until smooth. In a chilled bowl, whip the cold heavy cream with vanilla extract until soft peaks form. Fold the melted chocolate gently into the whipped cream until fully blended.

Step 6: Spread the white chocolate mousse evenly over the chilled cheesecake. Refrigerate the assembled cheesecake for at least 1 hour to set the mousse.

Step 7: Just before serving, garnish with sugared cranberries, white chocolate shavings, and optionally some whipped cream. Slice and enjoy your festive holiday dessert.

Tips & Variations

For a nutty twist, add finely chopped toasted pecans or walnuts to the crust mixture.

Use orange liqueur instead of orange juice in the cranberry jam for a boozy kick.

Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.

To create a smoother swirl, add a few spoonfuls of cranberry jam on top of the cheesecake batter before swirling gently.

White chocolate mousse can be made a day ahead and stored covered in the refrigerator.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the mousse texture. When ready to serve, allow the cheesecake to sit at room temperature for about 10 minutes for easier slicing. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen cranberries for the jam?

Yes, frozen cranberries work perfectly for the jam layer. Just be sure to cook them until the mixture thickens well to achieve the right texture.

How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overmixing the batter and don’t overbake the cheesecake. Bake until the center is just set and jiggles slightly. Cooling the cake gradually and refrigerating overnight also helps maintain a smooth surface.