VANILLA BEAN CHEESECAKE

INGREDIENTS

• 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

INSTRUCTIONS

• 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-