Description
A delightful dessert that combines tangy cranberry jam with rich white chocolate, creating a perfect balance of sweet and tart.
Ingredients
Scale
- 1 cup cranberry jam
- 8 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 eggs
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter; press this mixture into the bottom of a springform pan.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Fold in the melted white chocolate and vanilla extract until combined.
- Pour the cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes or until the cheesecake is set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours.
- Spread cranberry jam on top of the chilled cheesecake evenly.
- Whip the heavy cream until soft peaks form, then fold into the remaining white chocolate mixture and layer it on top of the cranberry jam.
- Chill again for at least 30 minutes before serving.
Notes
Serve chilled, garnished with extra cranberry jam or fresh berries. Store leftovers tightly covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, cranberry jam, white chocolate, mousse