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  • Graham Cracker Crust
  • 1½ cups finely crushed graham crackers
  • ¼ cup light brown sugar
  • 1 stick salted butter, melted
  • 1 egg yolk, beaten
  • ½ tsp vanilla extract
  • Cheesecake Filling
  • 16 oz. cream cheese, softened
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 T corn starch
  • 1 vanilla bean pod, beans extracted
  • White Chocolate Mousse
  • 4 oz. white chocolate baking squares
  • 1 cup heavy cream
  • 3 T powdered sugar
  • 4 oz. cream cheese, softened

  • Graham Cracker Crust
  • 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, egg 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
  • Cheesecake Filling
  • 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 springform pan. You will remove it right before serving!
  • Place into the refrigerator overnight to set, or at least 6 hours
  • White Chocolate Mousse
  • 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. Don't 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 springform pan and the parchment paper
  • Top with whipped cream, berries, chocolate or all three!
Source Recipes -Here-

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