Vanilla Bean Cheesecake with White Chocolate Mousse

• Vegetarian

• Baking & Spices

  • 1/4 cup Brown sugar, light
  • 2 tbsp Corn starch
  • 1 cup Granulated sugar
  • 4 tbsp Powdered sugar
  • 1 Vanilla bean pod
  • 1/2 tsp Vanilla extract
  • 4 oz White chocolate baking squares

• Snacks

  • 1 1/2 cups Graham crackers

• Dairy

  • 3 stick Butter, unsalted
  • 20 oz Cream cheese
  • 1 cup Heavy whipping cream
  • 1 cup Sour cream

Found on amyinthekitchen.com

Description

Ingredients

• 1½ cups finely crushed graham crackers
• ¼ cup light brown sugar
• 1 stick unsalted butter, melted
• ½ teaspoon vanilla extract
• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 Tablespoons corn starch
• 1 vanilla bean pod, beans extracted or 1 T vanilla bean paste
• 4 oz. white chocolate baking squares
• 1 cup heavy whipping cream
• 4 Tablespoons powdered sugar
• 4 oz. cream cheese, softened

Directions

• Preheat oven to 375° and line a spring-form pan with parchment paper.
• In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
• Add the melted butter and vanilla extract and mix until fully incorporated
• Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
• Remove from oven and let cool
• Preheat oven to 320°
• In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
• Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
• Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove from oven
• 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!
• Place into the refrigerator overnight to set, or at least 6 hours
• Place mixing bowl in freezer or refrigerator to chill
• Melt white chocolate squares and let cool
• 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
• Place in refrigerator to keep chilled
• In another bowl, beat the melted white chocolate and cream cheese together with a spatula until light and fluffy.
• Take the whipped cream and stir it into the white chocolate and cream cheese mixture. You do not have to be gentle while stirring. Dont be afraid to stir vigorously!
• Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake
• 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
• Top with whipped cream, berries, chocolate or all three!