Get ready to impress your friends and family with this show-stopping Cranberry White Chocolate Mousse Cheesecake recipe! This decadent dessert is a perfect blend of tangy cranberries, rich white chocolate, and creamy cheesecake, all wrapped up in a crunchy graham cracker crust. With its stunning presentation and irresistible flavors, this cheesecake is sure to be the star of any holiday gathering. And the best part? It's surprisingly easy to make! So, go ahead and give it a try - your taste buds (and your guests) will thank you.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh cranberries
- 1 cup sugar
- 8 oz cream cheese, softened
- 1 cup white chocolate, melted
- 2 cups heavy cream
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even base. Bake the crust for 10 minutes, then remove and let cool completely.
- In a saucepan, combine fresh cranberries and ½ cup of sugar. Cook over medium heat, stirring occasionally, until cranberries burst and create a thick sauce, approximately 10-12 minutes. Remove from heat and let cool completely.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add the remaining ½ cup of sugar and mix until fully incorporated.
- Melt white chocolate using a double boiler or microwave, stirring until smooth. Let it cool slightly, then fold into the cream cheese mixture.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate cream cheese mixture.
- Beat eggs separately and gradually fold them into the cheesecake mixture, ensuring a smooth and light consistency.
- Pour half of the cheesecake mixture over the cooled graham cracker crust. Swirl in half of the cooled cranberry sauce.
- Add the remaining cheesecake mixture and top with the remaining cranberry sauce. Use a knife to create decorative swirls.
- Bake the cheesecake for 45-50 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, garnish with additional white chocolate shavings and fresh cranberries if desired. Slice and serve chilled.
Tips
- To ensure your cheesecake turns out perfectly, follow these helpful tips: * Make sure to cool each component of the cheesecake completely before assembling, as this will help prevent cracking and ensure a smooth texture. * Don't overmix the cheesecake batter, as this can lead to a dense and heavy dessert. * To achieve a beautiful swirl design, use a knife to gently swirl the cranberry sauce into the cheesecake mixture. * Let the cheesecake cool completely in the oven with the door slightly open to prevent cracking. * Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld together and the texture to set.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 10g
Fat: 45g
Saturated Fat: 28g
Cholesterol: 180mg
