Vanilla Bean Cheesecake with White Chocolate Mousse

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • Graham Cracker Crust
  • 11/2 cups finely crushed graham crackers
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter, melted
  • 1/2 tsp vanilla extract
  • Cheesecake Filling
  • 16 oz. cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 T corn starch
  • 1 vanilla bean pod, beans extracted or 1 T vanilla bean paste
  • White Chocolate Mousse
  • 4 oz. white chocolate baking squares
  • 1 cup heavy whipping cream
  • 4 T powdered sugar
  • 4 oz. cream cheese, softened

Directions

  1. Graham Cracker Crust

  2. Preheat oven to 375° and line a spring-form pan with parchment paper.
  3. In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
  4. Add the melted butter and vanilla extract and mix until fully incorporated
  5. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
  6. Remove from oven and let cool

  7. Cheesecake Filling

  8. Preheat oven to 320°
  9. In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
  10. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
  11. Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove from oven
  12. Remove from the oven and place on a heat safe surface for one hour. Do not remove the spring-form pan. You will remove it right before serving!
  13. Place into the refrigerator overnight to set, or at least 6 hours

  14. White Chocolate Mousse

  15. Place mixing bowl in freezer or refrigerator to chill
  16. Melt white chocolate squares and let cool
  17. In the cold mixing bowl, beat the heavy cream until it forms soft peaks, gradually add powdered sugar and continue whipping until it forms stiff peaks
  18. Place in refrigerator to keep chilled
  19. In another bowl, beat the melted white chocolate and cream cheese together with a spatula until light and fluffy.
  20. Take the whipped cream and stir it into the white chocolate and cream cheese mixture. You do not have to be gentle while stirring. Don’t be afraid to stir vigorously!
  21. Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake
  22. Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper
  23. Top with whipped cream, berries, chocolate or all three!

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