CHRISTMAS CHEESECAKE (CRANBERRY JAM WHITE CHOCOLATE MOUSSE CHEESECAKE)
Beautiful Christmas Cheesecake to create your vacation season as yummy and magical as possible envision! This dessert is a vanilla bean cheesecake layered with chocolate mousse that is easy and a simple cranberry jam.
It is no surprise this time of year is known as"the period of baking" Like I bake daily in December, it looks. Making treats making presents that are edible, making biscuits with Christmas dinner , children, and naturally. That's a good deal of baking for a single.
This dessert is a vanilla bean cheesecake layered with chocolate mousse that is easy and a simple cranberry jam.
Course Dessert
Cuisine American
White chocolate, keyword cheesecake cranberry
Complete Time 9 hours 40 minutes
Servings 1 cheesecake
Ingredients
Cranberries
- 5 Tbsp butter sprayed
- 1 teaspoon vanilla extract
- 24 ounce cream cheese packs
- 3/4 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean
- 8 ounce baking white chocolate bars (2-4 ounce bars)
- 8 ounces cream cheese softened
- 8 ounces whipped topping like COOL Whip
Cranberries
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/2 cup sugar super fine sugar
Directions
- Water and 1 1/2 cups of sugar over medium heat. Heat the mixture until sugar is dissolved, while stirring. Take heat off.
- Allow the mixture cool a little. Add cranberries, stir, cover and refrigerate.
- Insert 1/2 cup of sugar and coating cranberries sugar. Put aside until ready.
Fast Cranberry Jam:
- Over medium heat, in a sauce pot, combine cranberries, sugar and vanilla extract. Mix cook cranberries stirring. Take heat off and allow it to cool.
- You'll require a skillet that is more and larger than the springform pan. (I use the aluminum foil ones). It is possible to wrap the exterior of the springform pan in heavy duty aluminum foil in bottom around the sides, if you aren't certain about your springform holding up in water. (I suggest wrapping the exterior of the springform in transparency prior to including the crust and simmer batter)
- Mix sugar, the graham cracker crumbs, melted butter, and vanilla. Stir until all. Press graham cracker mixture evenly around the floor and approximately half way up the side.
- Half over the crust of this cranberry jam.
- Start beating on sugar and cream cheese medium-high rate about two minutes, until smooth.
- Add cream. Mix until blended.
- Add eggsone at the time, beating after each addition. Scrape bottom and sides of the bowl and beat until all integrated.
- Corn starch speeds and include. Pour into cream while on rate. Mix united, scrape underside and the sides of the bowl and then blend.
- Cut vanilla bean lengthwise and scrape out the seeds. Mix integrated throughout.
- Spoon all the cheesecake batter into the springform, over the jam.
- Place pan and set the springform pan within the pan. Add water.
- Bake for 70-75 minutes. Switch the oven off and open the oven. Let cheesecake rest for approximately ten minutes and then take it from the oven (from the skillet and carefully remove the foil).
- Allow it to rest for 20 minutes on the counter then gently run a butter knife between sides of the springform along with this cheesecakes to separate it. (You do not actually need to choose the cheesecake from the pan until ready to include topping.)
- Cool cheesecake for one hour.
- Spread cranberry dip on top of the cheesecake. Cover with saran wrap and place the cheesecake from the fridge. Refrigerate for at least 4 hours.
- White Chocolate Mousse:
- Break up chocolate bars that are white and melt .
- Beat cream cheese with an electric mixer.
- Whilst continuing to beat on curry drizzle in white chocolate. Mix well.
- Fold in whipped topping until all united.
- Distribute chocolate mousse on the surface. You use 1 batch to decorate using a tip and are able to divide the mousse in 2 batches.
- Spread them if utilizing cranberries