White Chocolate Vanilla Bean Cheesecake

I know I just posted a dessert recipe last week, but this cheesecake you can not resist!

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Cheesecake is my favorite dessert and I am always trying a new recipe to find even more yummy flavors! This takes the top! This combines my favorite flavors white chocolate and vanilla and that is why I picked this for my birthday dessert. This definitely is not in a healthy category, but for a special occasion like a birthday, holiday, or family get together this is one cheesecake everybody will love. The layers of vanilla bean cheesecake with the white chocolate mousse and vanilla bean whipped cream makes this the best ever!

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This cheesecake is simple to make even though there are a lot of steps. If you tried the other cheesecake on my blog ( brownie mosaic ) then you need to try this one.  This version of cheesecake truly is AMAZING! Don’t just take my word for it go and make it for you and your family!

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White Chocolate Vanilla Bean Cheesecake

Ingredients

Crust

1 1/2 cups of crushed gramhn crackers

1/4 cup of sugar

1 egg yolk

1/4 teaspoon of vanilla extract

6 tablespoons of butter, melted

Cheesecake

16 ounces of 1/3 fat cream cheese, softened

1 cup of  greek yogurt

2 tablespoons of cornstarch

1 cup of sugar

1/2 teaspoon of vanilla extract

vanilla beans scraped from one pod

White Chocolate Mousse

1 cup of heavy whipping cream

1/4 teaspoon of vanilla

2 tablespoons of powdered sugar

4 ounces of cream cheese, softened

4 ounces of white chocolate baking squares, melted

Sweet Whip Cream

1 cup of heavy whipping cream

1 tablespoon of powdered sugar

vanilla beans scraped from one pod

Directions

1. For the crust, preheat oven to 375. In a medium bowl combine the grahmn crackers and sugar. Mix in the egg yolk and vanilla. Stir in the melted butter. Press the mixture in the bottom and barely up the sides of a 9 inch springform pan. Bake the crust for 8 minutes. Take out and cool completely. Reduce oven to 350 degrees.

2. For the cheesecake layer, in a medium bowl or the bowl of the stand mixer. Beat the cream cheese until soft and fluffy. Add in the greek yogurt, sugar, cornstarch, and vanilla. Mix until smooth. Whisk in the vanilla beans. Make sure you do not over mix because it will have the tendency to crack while baking.

3. Spread the cheesecake over the cooled crust. Bake at 350 for 30 to 35 minutes. ( Just bake it until the edges are set and the center is slightly jiggly) Remove from the oven and let cool completely.

4. For the white chocolate mousse, in a medium bowl or the bowl of a stand mixer beat the cream and vanilla until soft peaks form. Add in the powdered sugar and beat until it is slightly stiffer peaks. In a separate bowl beat the cream cheese until soft and fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whip cream. Be careful to not deflate the whip cream. Mixing and lifting carefully until it is all combined and creamy.

5. Spread the white chocolate mousse over the cooled cheesecake.

6. For the sweetened whipped cream. Beat the whipping cream and powdered sugar together until stiff peaks form. Add in the vanilla beans and mix until combined and stiffer peaks form.

7. Spread the whipped cream evenly over the white chocolate mousse and refrigerate for two hours or overnight.

Recipe source: Food.com

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One Comment Add yours

  1. Erica says:

    Sounds wonderful!

    Like

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