“Vanilla Bean Cheesecake with White Chocolate Mousse”

Nothing tops off a fabulous dinner like a decadent dessert. Do you have a favorite dessert or one friends and family request at the holidays or special occasions? One of my most requested desserts is cheesecake. It happens to be my all time favorite and I love creating a masterpiece when given the opportunity to please both family and friends. My Vanilla Bean Cheesecake with White Chocolate Mousse, topped with fresh raspberries was created for a friend on her last day upon receiving a promotion. We miss her bunches but those who were able to celebrate with her truly enjoyed the surprise of this creamy, rich decadent dessert.

Cheesecake is a classic upon which I have been making for as long as I can remember. Outside of my first pie created from memory with my Grandmothers recipe, cheesecake has been my go-to dessert. There is nothing like the creamy texture, sweet-tart taste, and crumbly crust. It’s a match made in heaven and worthy of any celebration or family dinner. Don’t discard your plate in a hurry because you’re gonna want another small sliver.

Vanilla Bean Cheesecake with White Chocolate Mousse

In this Vanilla Bean Cheesecake with White Chocolate Mousse, seeds from the vanilla bean are used in both the filling and the mousse. If you don’t use vanilla beans, start, I beg of you. They are a true step above pure extract however they can be expensive so pick and choose what recipes you’re using them in. Once the beans are scraped don’t toss them away. Put the beans in your granulated sugar container and you’ll have vanilla infused sugar. Delicious! You can see the specks of vanilla bean.

Next, the creamy, vanilla cream cheese filling is poured over classic graham cracker crust. To keep crust from becoming soggy it’s baked and cooled first. Then, the cheesecake is baked in a springform pan, sides and bottom covered in aluminum foil. A trick I learned a long time ago to keep the top from cracking is to bake in a water bath. Most relevant, I take this step to another level with the same results.

Vanilla Bean Cheesecake with White Chocolate Mousse

Fill a large roasting pan with water and place on the rack beneath your cheesecake. The steam from the heated water will act like a water bath. I started cooking my cheesecakes this way because one time I didn’t have big enough foil so I improvised. Works like a charm every time as a result, no cracks. Let your cheesecake sit in oven once it’s turned off. This helps to prevent cracks as the dessert cools slowly. Cool cheesecake at room temperature as recipe instructs and refrigerate to cool completely.

Vanilla Bean Cheesecake with White Chocolate Mousse

The white chocolate mousse in this recipe I’ve used as a dip for fresh fruit. Yet it’s the icing on the cake so to speak and the ultimate topping. Heavy cream is whipped to stiff peaks and added to cooled melted white chocolate, cream cheese and vanilla bean seeds. Spread mousse over top of cheesecake and refrigerate. When ready to serve, add fresh raspberries if you desire and get ready

So the next time you need an exquisite, homemade, tantalizing, dreamy dessert look no further than my Vanilla Bean Cheesecake with White Chocolate Mouse. Each slice is a luscious, heavenly, mouth-watering bite sure to win over the person who never eats dessert or the hard to please. Easter is around the corner and this cheesecake is the perfect ending to a wonderful day with family and friends. Enjoy!

Vanilla Bean Cheesecake with White Chocolate Mouse

 

Vanilla Bean Cheesecake with White Chocolate Mousse

1 2/3 cups graham cracker crumbs

2 T. granulated sugar

6 T. unsalted butter, melted

3 – 8 oz. packages cream cheese, softened

1 cup granulated sugar

2 1/2 Vanilla beans, split and seeds removed

3 large eggs, room temperature

3/4 cup sour cream (do not use light or fat-free)

1/3 cup heavy whipping cream

7 oz. white chocolate, roughly chopped (I use Lindt)

1 1/2 cups heavy whipping cream

6 oz. cream cheese, softened

1 1/2 T. granulated sugar

1 1/2 Vanilla beans, split and seeds removed

6 oz. container fresh raspberries, for garnish

Preheat oven to 350 degrees. Using 18 x 18 sheet of heavy-duty aluminum foil, wrap the outside of a 9-inch springform pan. In a medium mixing bowl with a fork, mix graham cracker crumbs, sugar and melted butter, stirring until thoroughly combined. Pour into springform pan, pressing evenly over entire bottom. Bake for 10 minutes then remove and place on cooling rack to completely cool.

Meanwhile, reduce oven temperature to 325 degrees. Pour water into a large roasting pan about half full. Place in bottom 1/3 of oven to heat while mixing filling.

In a stand mixer bowl, blend cream cheese, sugar, and seeds of vanilla beans until smooth, scraping down sides occasionally as no lumps should remain. Mix in eggs one at a time until just combined after each. Add in sour cream and heavy cream and mix just until combined. Tap bowl against countertop using force, about 30 times to release air bubbles.

Pour over cooled graham cracker crust, smoothing into an even layer. Place cheesecake in oven on rack above roasting pan filled with water. Bake for 65 minutes, leaving cheesecake in oven for an additional 10 minutes after oven is turned off. Remove cheesecake from oven to cooling rack for 30 minutes. Tent foil over cheesecake and allow to chill in refrigerator for at least 8 hours to overnight.

To prepare the White Chocolate Mousse, melt chocolate in a microwave safe bowl or double boiler, stirring until smooth. Set aside to let cool to lukewarm temperature. In a stand mixer bowl, whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form. The cream should become glossy in appearance and start to lose that wet sheen and becomes really thick. Set aside.

In a separate bowl, whip cream cheese with Vanilla bean seeds until smooth. Mix in white chocolate which may appear gritty but no worries, it is fine. Fold in half of whipped cream with a rubber spatula until combined and no streaks. Then fold in remaining whipped cream mixture, folding until no streaks remain. Pour over cold cheesecake, spreading evenly over top. Tent again with foil and return to refrigerator to chill for at least 1 1/2 hours.

When ready, remove ring from pan, place on serving platter and garnish with fresh raspberries or another favorite fruit.