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White Chocolate Cherry Cheesecake

4.60 from 10 votes
Rich, creamy white chocolate cherry cheesecake topped with a cherry mousse!
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Prep Time40 minutes
Cook Time1 hour 20 minutes
Chilling Time 9 hours
Total Time11 hours
Servings1 9" cheesecake
Calories8557 kcal

Ingredients 

Cherry Jam

  • 240 g red cherries pitted (1 ½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 small lemon
  • 1 tbsp. lemon juice
  • 2 tsp. cornstarch

Shortbread Crust

  • 85 g unsalted butter (6 ⅓ tbsp.)
  • 90 g dark brown sugar (½ c.)
  • 140 g all purpose flour (1 c. + 2 tbsp.)

White Chocolate Cheesecake

  • 170 g heavy whipping cream (¾ c.)
  • 170 g Valrhona Ivoire 35% (1 c.)
  • 680 g cream cheese room temperature (three 8-oz bricks)
  • 225 g granulated sugar (1 c. + 2 tbsp.)
  • 1 ½ tbsp. cornstarch
  • 3 eggs room temperature
  • 2 tsp. vanilla extract
  • 1 tbsp. lemon juice

White Chocolate Cherry Mousse

  • 0.25 oz packet gelatin
  • 1 tbsp. water
  • 150 g whole milk
  • 120 g Valrhona Ivoire 35% (⅔ c.)
  • 225 g heavy whipping cream (1 c.)
  • 2 tbsp. powdered sugar
  • 100 g red cherries pitted, chopped

Instructions 

Cherry Jam

  • Add the pitted cherries and sugar to a small saucepan. Zest the lemon into the saucepan, and add in 1 tbsp. of fresh lemon juice. Set the mixture over medium heat, stirring ocasionally until the mixture comes to a simmer.
  • Once the mixture is simmering, mash down the cherries as much a possible to break them up into smaller pieces.
  • In a small bowl, whisk together the cornstarch and another 1 tbsp. of fresh lemon juice. Pour the cornstarch mixture into the jam, and stir constantly until the jam thickens.
  • Remove the jam from the heat and set it aside to cool to room temperature.

Shortbread Crust

  • Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 9" springform pan with parchment paper.
  • In a small mixing bowl, melt the butter. Add in the brown sugar and flour, and mix just until you have a cohesive dough.
  • Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, start making the cheesecake filling.

White Chocolate Cheesecake

  • Add the Valrhona Ivoire 35% white chocolate to a small mixing bowl. In a large microwave safe measuring cup (or on the stove), heat the heavy cream until it starts to simmer. Pour the hot heavy cream over the white chocolate, and stir until the chocolate is melted and the mixture is smooth. Set aside.
  • Add the cream cheese, sugar and cornstarch to a stand mixer fitted with the paddle attachment (or to a large bowl with a hand mixer.) Beat the ingredients together on medium speed for 2 minutes, until smooth and fluffy.
  • Add the three eggs, vanilla, and lemon juice into the cream cheese and beat the mixture on low speed until just incorporated.
  • Add in the melted white chocolate mixture and mix again on low speed until just combined. Tap the mixing bowl on the counter a few times to get rid of air bubbles in the batter.
  • Pour ½ of the cheesecake batter over the baked shortbread crust. Spoon the cherry jam over the cheesecake, then use a knife to gently swirl the cherries into the batter. Cover the cherries with the remaining cheesecake batter.
  • Fill a 10×15" baking dish, or any larger pan that can reasonably fit the 9" springform inside of it, a third of the way with hot water. If desired, wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
  • Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 70-80 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.
  • Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. Once the hour has passed, start making the cherry mousse.

Cherry Mousse

  • In a medium sized mixing bowl, mix together the gelatin and water.
  • In a large microwave safe measuring cup (or on the stove), heat the milk until it starts to simmer.
  • Pour the hot milk over the gelatin mixture, and whisk until combined. Then, add in the Valrhona Ivoire 35% white chocolate and whisk until the chocolate has melted and the mixture is smooth.
  • To a medium sized mixing bowl (or to a stand mixer fitted with the whisk attachment), add in the heavy whipping cream, powdered sugar, and cherries. Beat the mixture together until you have stiff peaks.
  • Add ½ of the cherry whipped cream into the milk mixture. Gently fold the whipped cream into the mixture until combined, then fold in the rest of the cherry whipped cream.
  • Pour the cherry mousse mixture over the cheesecake. Transfer the cheesecake to the fridge to chill for at least 8 hours.
  • Once you're ready to serve the cheesecake, top it with whipped cream, cherries, and white chocolate. Slice, serve, and enjoy!

Video

Notes

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Nutrition

Serving: 1whole cheesecakeCalories: 8557kcalCarbohydrates: 813gProtein: 118gFat: 559gSaturated Fat: 335gPolyunsaturated Fat: 25gMonounsaturated Fat: 147gTrans Fat: 3gCholesterol: 1886mgSodium: 2807mgPotassium: 3726mgFiber: 15gSugar: 654gVitamin A: 18351IUVitamin C: 91mgCalcium: 1953mgIron: 14mg