Vanilla Bean White Chocolate Mousse Cheesecake
User Reviews
4.8
Vanilla Bean White Chocolate Mousse Cheesecake
Description
The Vanilla Bean White Chocolate Mousse Cheesecake begins with a crust of finely crushed graham crackers mixed with sugar, an egg yolk, vanilla, and melted butter, baked to a golden base. The cheesecake filling blends softened cream cheese, sour cream, cornstarch, sugar, vanilla, and real vanilla bean seeds or paste for an enhanced vanilla flavor before baking until just set with a slightly jiggly center.
The white chocolate mousse is prepared separately, combining whipped heavy cream, vanilla, powdered sugar, cream cheese, and melted white chocolate to create a light, airy layer with a smooth texture and subtle sweetness. Sweetened whipped cream also flavored with vanilla bean seeds tops the cheesecake, adding light fluffiness and visual appeal.
This multi-layered cheesecake is ideal as an elegant dessert that contrasts a slightly crisp crust with creamy, rich middle and mousse layers. It is a dessert suited for special occasions or celebrations where vanilla and white chocolate flavors are appreciated.
For those avoiding eggs, the crust can be made without the egg yolk, as the cheesecake filling contains no eggs. Vanilla bean seeds can be scraped easily from pods to maximize flavor intensity.
Ingredients
Crust:
- 1 ½ cups graham crackers finely crushed
- ¼ cup granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 6 tablespoons butter melted
Cheesecake:
- 16 ounces cream cheese softened
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- ½ teaspoon vanilla
- vanilla bean seeds or 1 tablespoon vanilla bean paste, scraped from one pod
White Chocolate Mousse:
- 1 cup heavy whipping cream
- ¼ teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 4 ounces cream cheese softened
- 4 ounces white chocolate baking squares, melted, not almond bark or chips
Sweetened Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- vanilla bean seeds or 1-2 teaspoons vanilla bean paste, scraped from one pod
Instructions
- For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
- For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds or vanilla bean paste until well mixed.
- Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
- For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer.
- In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
- Spread the white chocolate mousse over the cooled cheesecake.
- For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds or vanilla bean paste and mix until slightly stiffer peaks form.
- Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).
Notes
- Scrape vanilla bean pods carefully to utilize the seeds fully for enhanced flavor.
- To make the crust egg-free, simply omit the egg yolk without affecting the overall texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 585kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 150mg | 50% |
| Sodium | 316mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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