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It is baking now and I feel it already,lol. bake this one up guys. Had to run around looking for vanilla pods and found them, they are not cheap.
Start by preheating your oven to 375°. Place the graham crackers in a plastic Ziploc bag and crush them with a rolling pin until they have a fine consistency. Mix the rest of the crust ingredients together in a small bowl and then press the mixture into a spring-form pan lined with parchment paper (both bottom and the sides of the pan). Parchment paper makes taking the cheesecake out of the spring-form pan effortless and it will look beautiful around the sides of the cake. Bake the crust for about 10 minutes and let it cool while you put together the cheesecake filling. Turn your oven down to 320°.
Please note that when the cheesecake first comes out of the oven, the center will be very jiggly, that is normal. Let it cool for an hour at room temperature and then put in fridge overnight to set up.
Serves: 8
Ingredients
Graham Cracker Crust
Cheesecake Filling
White Chocolate Mousse
Instructions
Graham Cracker Crust
Cheesecake Filling
White Chocolate Mousse
Start by preheating your oven to 375°. Place the graham crackers in a plastic Ziploc bag and crush them with a rolling pin until they have a fine consistency. Mix the rest of the crust ingredients together in a small bowl and then press the mixture into a spring-form pan lined with parchment paper (both bottom and the sides of the pan). Parchment paper makes taking the cheesecake out of the spring-form pan effortless and it will look beautiful around the sides of the cake. Bake the crust for about 10 minutes and let it cool while you put together the cheesecake filling. Turn your oven down to 320°.
Please note that when the cheesecake first comes out of the oven, the center will be very jiggly, that is normal. Let it cool for an hour at room temperature and then put in fridge overnight to set up.
Serves: 8
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!
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