For the Crust:
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cranberry Jam:
2 cups fresh cranberries
1 cup granulated sugar
1/2 cup orange juice
Zest of 1 orange
For the White Chocolate Mousse:
1 1/2 cups white chocolate chips
1/4 cup milk
1 cup heavy cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10 minutes. Remove from oven and cool completely.
Make the Cranberry Jam: In a saucepan over medium heat, combine cranberries, sugar, and orange juice. Cook until the cranberries burst and the mixture thickens, about 15 minutes. Stir in the orange zest, then cool to room temperature.
Prepare the White Chocolate Mousse: In a small saucepan, melt white chocolate chips with milk over low heat. Stir until smooth and let it cool.
In a large bowl, beat heavy cream until stiff peaks form. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold the melted white chocolate into the cream cheese mixture until no streaks remain. Gently fold in the whipped cream until the mixture is homogeneous.
Assemble the Cheesecake: Spread the cranberry jam over the cooled crust, then pour the white chocolate mousse on top. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
Before serving, you may garnish with additional whipped cream, fresh cranberries, and orange zest for an extra festive touch.
Enjoy your Christmas Cheesecake with family and friends!
Prep Time: 45 minutes | Cook Time: 25 minutes | Additional Time: 6 hours | Total Time: 7 hours 10 minutes