Vanilla Bean Cheesecake, with Cranberry Jam and velvety White Chocolate Mousse


• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 4 large eggs
• 1 cup sour cream
• 1 cup cranberries, fresh or frozen
• 1/2 cup orange juice
• 1 cup white chocolate, melted
• 2 cups heavy cream
• 1/4 cup powdered sugar


. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Bake for 10 minutes and let it cool.
. lay a smal amount of canberry jam over the crust.
. In a large bowl, beat cream cheese, sugar, and vanilla bean seeds until smooth. Add eggs one at a time, beating well after each addition. Fold in sour cream. Pour the batter over the crust and smooth the top.
. In a saucepan, combine cranberries and orange juice. Simmer over medium heat until the cranberries burst and the mixture thickens. Cool the cranberry jam and spread it over the cheesecake layer.
. In a separate bowl, melt white chocolate and set aside. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the melted white chocolate into the whipped cream. Spread the white chocolate mousse over the cranberry jam.
. Refrigerate the cheesecake for at least 4 hours or overnight to set. Once set, release the springform pan and slice the cheesecake into servings.
Enjoy the symphony of flavors in every heavenly bite!

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