Recipe: Cranberry White Chocolate Mousse Cheesecake

Ingredients

Prepare the sugared cranberries by heating water and sugar until dissolved, then coat cranberries and let them dry.
For the cranberry jam, simmer cranberries, sugar, water, lemon juice, and vanilla until thick, then cool.
Make the crust by mixing graham cracker crumbs, sugar, egg yolk, and melted butter, then press into a springform pan and bake for 8 minutes.
For the cheesecake batter, mix cream cheese until creamy, then add sugar, cornstarch, sour cream, and vanilla, mixing until smooth.
Spread half of the cheesecake batter over the cooled crust, dollop half of the cranberry jam, and top with remaining batter.
Bake the cheesecake until edges are set but center jiggles, then cool completely.
Spread remaining cranberry jam over the cooled cheesecake.
For the white chocolate mousse, whip cream, powdered sugar, and vanilla until peaks form, then fold in cream cheese and melted white chocolate.
Spread the mousse over the cranberry jam layer and chill until set.
Prepare sweetened whipped cream and spread or pipe over the mousse before serving.

Servings

Calories

601

Total fat

33g

Total carbohydrates

72g

Total protein

Sodium

381mg

Cholesterol

106mg