Vanilla Bean White Chocolate Cheesecake
This vanilla bean white chocolate mousse cheesecake features rich, creamy layers with real vanilla beans and subtle white chocolate richness, perfect for impressing guests and making ahead.
Equipment
- 1 9-inch springform pan Optionally 10-inch pan
- 1 electric mixer Stand or hand mixer
- 1 medium mixing bowls
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 6 tbsp melted unsalted butter
- 1 egg yolk
- 2 cups softened full-fat cream cheese
- 1 cup sour cream
- 2 tbsp cornstarch
- 1 cup sugar
- 1/2 tsp vanilla extract
- seeds from 1 vanilla bean
- 1/2 cup softened cream cheese
- 1 cup whipping cream
- 2 tbsp confectioners’ sugar
- 1/4 tsp vanilla extract
- 4 oz melted white chocolate
- 1 cup whipping cream
- 1 tbsp confectioners’ sugar
- seeds from 1 vanilla bean
Instructions
- Preheat oven to 375°F. Combine graham cracker crumbs and sugar in a bowl.
- Mix in egg yolk and vanilla extract, then stir in melted butter until mixture resembles wet sand.
- Press crust firmly into bottom and slightly up sides of a 9-inch springform pan.
- Bake crust for 8 minutes, remove, and cool completely.
- Reduce oven temperature to 350°F.
- Beat softened cream cheese until creamy; add sour cream, cornstarch, sugar, and vanilla extract, mixing until smooth.
- Fold in vanilla bean seeds until well combined.
- Spread cheesecake batter evenly over cooled crust.
- Bake for 30-35 minutes until edges are set and center jiggles slightly. Cool completely.
- Beat whipping cream with vanilla and confectioners’ sugar until soft peaks form, then stiffer peaks.
- In separate bowl, beat cream cheese until fluffy; add melted white chocolate and mix until smooth.
- Gently fold whipped cream into white chocolate mixture without deflating.
- Spread white chocolate mousse over cooled cheesecake layer.
- Beat whipping cream with confectioners’ sugar and vanilla bean seeds until soft then slightly stiffer peaks form.
- Spread sweetened whipped cream evenly over mousse layer.
- Refrigerate cheesecake at least 1-2 hours or overnight before serving.
- Slice and serve chilled for best flavor and texture.
Notes
- Use full-fat block cream cheese for best texture.
- Soften cream cheese before mixing to avoid lumps.
- Cool cheesecake gradually to prevent cracks.
- Store in airtight container up to 5 days refrigerated.
- Freeze wrapped for up to 2 months; thaw overnight in fridge.
- Vanilla extract can substitute vanilla bean if needed.