Vanilla Bean Cheesecake Layered with Cranberry Jam and White Chocolate Mousse Recipe

Vanilla Bean Cheesecake Layered with Cranberry Jam and White Chocolate Mousse Recipe

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A decadent dessert that marries the classic flavors of vanilla bean cheesecake with the tartness of cranberry jam and the richness of white chocolate mousse. This layered masterpiece is perfect for any special occasion or simply to indulge your sweet tooth.

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 vanilla bean, seeds scraped

For the Cranberry Jam:

  • 12 ounces fresh or frozen cranberries
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon lemon juice

For the White Chocolate Mousse:

  • 1 cup heavy cream, chilled
  • 8 ounces white chocolate, chopped
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Make the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool completely.

Make the Cheesecake:

  1. In a large bowl, beat cream cheese until smooth.
  2. Gradually beat in sugar, then vanilla extract.
  3. Beat in eggs one at a time, then stir in sour cream and vanilla bean seeds.
  4. Pour batter over cooled crust.
  5. Bake for 50-60 minutes, or until center is set.
  6. Let cool completely, then refrigerate overnight.

Make the Cranberry Jam:

  1. Combine cranberries, sugar, water, and lemon juice in a saucepan over medium heat.
  2. Bring to a boil, then reduce heat and simmer until thickened, about 15-20 minutes.
  3. Let cool completely.

Make the White Chocolate Mousse:

  1. In a medium bowl, whip heavy cream until soft peaks form.
  2. In a separate bowl, melt white chocolate.
  3. Gently fold melted white chocolate into whipped cream, along with powdered sugar and vanilla extract.

Assemble the Dessert:

  1. Once the cheesecake is completely chilled, spread a layer of cranberry jam over the top.
  2. Carefully pipe or spread the white chocolate mousse over the jam layer.
  3. Refrigerate for at least 2 hours, or until set.
  4. Serve chilled.

Tips:

  • For a richer flavor, use high-quality vanilla bean.
  • To prevent cracking, avoid overbaking the cheesecake.
  • For a more intense cranberry flavor, use fresh cranberries.
  • To make the mousse lighter, you can fold in additional whipped cream.

Enjoy this elegant and delicious dessert!

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