Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake is the BEST cheesecake ever! You get four layers of utter deliciousness - graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. You'll be savoring every last bit of it!







Ingredients

  • Crust
  • 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
  • 2 Tbsp (30g) granulated sugar
  • 6 Tbsp (3 oz) unsalted butter, melted
  • Cheesecake
  • 3 pkgs. (8 oz each) cream cheese, softened
  • 1 cup (210g) granulated sugar
  • Seeds of 2 Vanilla Beans*
  • 3 large eggs
  • 3/4 cup (180g) sour cream
  • 1/3 cup (80ml) heavy cream
  • Mousse
  • 7 oz white chocolate, roughly chopped
  • 1 1/2 cups (355ml) heavy cream
  • 6 oz cream cheese, nearly at room temperature
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1 Vanilla Bean
  • Whipped cream topping
  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of 1/2 Vanilla Bean (optional)






Instructions

  1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
  2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
  3. .......



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