*Ingredients
+Cranberry jam:
°16 ounces of fresh cranberries
°1 cup granulated white sugar
°1/2 tablespoon of vanilla extract
+Shell:
°1½ cups graham crackers
°Half a cup of brown sugar
°5 tablespoons of melted butter
°1 teaspoon vanilla
+Cheese filling:
°24 ounces soft cream cheese
°A c of heavy whipping cream
°2 tsp of sour cream
°2 eggs
°1 tsp vanilla
°2 tsp of cornstarch
°Half a cup of granulated white sugar
°1 vanilla bean
+White chocolate mousse:
°8 ounces white baking chocolate bars (2-4 ounce bars)
°8 oz soft cream cheese
°8 ounces whipped cream, such as COOL Whip
+Cranberry Candy: (Optional)
°8 ounces of fresh cranberries
°1 1/2 cups of water
°1 1/2 cups of sugar
°1/2 c sugar or very fine sugar
* Methods :
+Candied cranberries (overnight):
Combine the water and ½ cup of the sugar in a saucepan over medium heat. Heat the mixture until the sugar has completely dissolved, while stirring slowly. Turn up the heat.
Let the mixture cool slightly before adding the cranberries. Adding cranberries, stir, cover, & refrigerate overnight.
Drain cranberries in a colander.
Add 1/2 cup of the sugar to a shallow bowl and cover the cranberries with the sugar. Set apart until ready to decorate.
Quick Cranberry Jam:
In a saucepan, over medium heat, combine cranberries, sugar, and vanilla extract. Mix the cranberries well, stirring often. Cook for 12-15 minutes. Turning up the heat and let it cool.
Preheat oven to 325 degrees and grease a 9-inch baking pan. You will need a large roasting pan that is larger and taller than the springform pan. (I use disposable aluminum foil). If you are not sure that your spring form holds in the water, you can wrap the outside of the spring bowl with heavy-duty aluminum foil from the bottom to the sides. (I recommend wrapping the outside of the springform in aluminum foil before adding the crust and cheesecake mixture.)
Shell:
Mix graham cracker crumbs with sugar, melted butter, and vanilla. Stir well until homogeneous. Press graham cracker mixture into skillet, evenly, all over bottom and about halfway up the side.
Spread half of the cranberry jam over crust.
cheese cake:
Begin to beat the cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Adding vanilla extract and sour cream. Mix to combined.
Adding one egg at a time, whisking after every addition. Scrape the sides and bottom of the bowl and beat until combined.
Lower speed and adding cornstarch. While on medium-low speed, pour in the heavy cream. Mix until everything is combined, scraping the sides and bottom of the bowl and mixing again until the mixture is smooth.
Slice the vanilla bean lengthwise and scrape the seeds into the cheesecake mixture. Mix well until homogeneous.
Spoon all cheesecake mixture into springform shape over jam.
Place the baking tray in the oven and place the cheesecake tin inside the baking tray. Carefully add water to roasting pan, about halfway up the side of the spring form.
Bake for 70-75 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake rest for 10 minutes and then remove it from the oven (out of the baking tray and remove the foil carefully).
Let it rest 20 minutes on the counter then run a lightly greased butter knife between the sides of the cheesecake and spring form to carefully separate it. (You don't actually have to take the cheesecake out of the pan until you're ready to add the first layer.)
Cool cheesecake for an 1h.
Spreading rest cranberry jam on the cheesecake. Cover the tray with saran wrap and put the cheesecake in the fridge. Refrigerate for at least 4 h before add mousse.
White chocolate mousse:
Break up and melt the white chocolate bars according to package instructions.
Beat the cream cheese with an electric mixer for a few minutes.
Sprinkle with the melted white chocolate while continuing to whisk the cream cheese. Mix well.
Gently fold in the whipped mixture until it all comes together.
Spread the white chocolate mousse over the cheesecake. You can separate the mousse into two batches and use one batch to decorate with a tip of frosting.
If you use candied cranberries, spread them over the white chocolate fudge
Enjoy!
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