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Vanilla Bean Cheesecake with White Chocolate Mousse Recipe

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4.1 from 8 reviews

This Vanilla Bean Cheesecake with White Chocolate Mousse features a buttery graham cracker crust topped with a creamy, tangy vanilla bean cheesecake filling. Finished with a luscious white chocolate mousse and optionally served with a vibrant mixed berry compote, this elegant dessert balances rich flavors and textures for a sophisticated treat.

  • Author: Zara
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 26 hours 5 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Graham Cracker Crust:

  • 2 1/2 cups (350g) graham cracker crumbs
  • 1/2 cup (113g) salted butter, melted

Vanilla Bean Cheesecake:

  • 24oz (3 blocks; 750g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 eggs, at room temperature
  • 3/4 cup (180g) Greek yogurt or sour cream, at room temperature
  • 1/3 cup (80ml) heavy whipping cream, at room temperature
  • 2 tsp (8g) Amoretti's Vanilla Bean Paste
  • Large pinch of salt

White Chocolate Mousse:

  • 6oz white chocolate, chopped
  • 6oz (190g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 2 tsp (8g) Amoretti's Vanilla Bean Paste
  • 1 cup (240ml) heavy whipping cream, cold

Mixed Berry Compote (Optional):

  • 1 cup (130g) mixed berries, fresh or frozen
  • 1 tbsp (15ml) maple syrup
  • Optional: squeeze of lemon juice

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Wrap the bottom of the pan tightly with 2-3 layers of foil and optionally use slow cooker liners around the bottom to prevent water seepage during baking. Set the pan aside.
  2. Prepare the graham cracker crust: In a medium bowl, combine graham cracker crumbs with melted butter, stirring until the mixture resembles wet sand and the crumbs are well coated. Press the crumb mixture firmly into the bottom and 3/4 up the sides of the prepared pan. Flatten and smooth the crust with a small measuring cup or similar tool. Bake at 350°F for 10-12 minutes until set, then remove from oven and let cool while preparing the cheesecake batter. Reduce oven temperature to 325°F (160°C).
  3. Set up a water bath: Place a large pot of water on the stove over high heat and bring it to a gentle boil. This water bath will be used later to ensure gentle, even baking of the cheesecake.
  4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating. Add eggs one at a time, mixing well after each addition. Then add Greek yogurt or sour cream, heavy cream, vanilla bean paste, and a large pinch of salt. Mix until fully combined and smooth. Pour the filling onto the cooled crust in the springform pan.
  5. Bake the cheesecake in a water bath: Place the springform pan inside a deep roasting pan or baking dish. Carefully pour the hot boiling water into the roasting pan to come about halfway up the sides of the cheesecake pan, creating a water bath. Bake at 325°F (160°C) for approximately 1 hour and 20 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about 1 hour to prevent cracking.
  6. Cool and chill the cheesecake: Remove the cheesecake from the water bath carefully and unwrap the foil. Let it cool to room temperature, then refrigerate it for at least 24 hours (inactive time) to fully set and develop flavor.
  7. Prepare the white chocolate mousse: Melt the chopped white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Allow to cool slightly. In a large bowl, beat the softened cream cheese with sugar and vanilla bean paste until smooth. Slowly mix in the melted white chocolate. In a separate bowl, beat the cold heavy whipping cream to stiff peaks. Fold the whipped cream gently into the white chocolate cream cheese mixture until fully combined and light.
  8. Assemble the cheesecake: Remove the chilled cheesecake from the springform pan and place it on a serving plate. Spread the white chocolate mousse evenly over the top of the cheesecake. Refrigerate again to allow the mousse to set, ideally for a few hours before serving.
  9. Optional mixed berry compote: For a vibrant accompaniment, combine mixed berries and maple syrup in a small saucepan. Heat gently over medium heat until the berries soften and release juices, stirring occasionally. Add a squeeze of lemon juice if desired. Let cool. Serve the compote alongside slices of the cheesecake.
  10. Serve and enjoy: Slice the cheesecake carefully with a warm, dry knife and serve with a generous dollop of berry compote if using. Enjoy this elegant dessert chilled for the best flavor and texture.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake filling.
  • Wrapping the springform pan with multiple layers of foil and using slow cooker liners prevents water from leaking into the cheesecake during the water bath baking.
  • The water bath helps to bake the cheesecake gently, preventing cracks and ensuring a creamy texture.
  • Allowing the cheesecake to chill for at least 24 hours improves flavor and texture.
  • White chocolate mousse can be made a day in advance and kept refrigerated.
  • Use a warm knife between slices for clean cuts.
  • The berry compote is optional but adds a bright contrast to the rich flavors.

Find it online: https://zaracooking.com/vanilla-bean-cheesecake-with-white-chocolate-mousse-recipe/