Vanilla Bean Cheesecake ππ
Ingredients:
- For the Crust:
- Graham Cracker Crumbs: 2 ¼ cups (302g)
- Salted Butter, melted: ½ cup (112g)
- Sugar: 3 tbsp (39g)
- For the Cheesecake:
- Cream Cheese, room temperature: 24 ounces (678g)
- Sugar: 1 cup (207g)
- All-Purpose Flour: 3 tbsp (24g)
- Sour Cream, room temperature: 1 cup (230g)
- Vanilla Bean Paste: 2 tbsp
- Vanilla Extract: 1 tbsp
- Eggs, room temperature: 4 large
- For the Mousse:
- White Chocolate Chips: 1 cup (172g)
- Heavy Whipping Cream: 1 cup (240ml), divided
- Powdered Sugar: 6 tbsp (44g)
- Vanilla Bean Paste: 1 1/2 tsp
- Vanilla Extract: 1 tsp
- For the Whipped Cream:
- Heavy Whipping Cream: 1/2 cup (120ml)
- Powdered Sugar: 1/4 cup (29g)
- Vanilla Extract: 1/2 tsp
Instructions:
Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom and sides of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then cool.
Make the cheesecake: Mix cream cheese, sugar, and flour on low speed. Add sour cream, vanilla bean paste, and extract, then eggs one at a time. Pour into crust and bake in a water bath at 300°F (148°C) for 1 hour 15 minutes.
Cool the cheesecake: Turn off the oven, leave the door closed for 30 minutes, then open slightly for another 30 minutes. Refrigerate until firm.
Prepare the mousse: Make ganache with white chocolate chips and 1/4 cup cream, cool to room temperature. Whip remaining cream with powdered sugar and vanilla, then fold into ganache.
Assemble: Spread mousse over cooled cheesecake, add whipped cream swirls, and garnish with strawberries and sprinkles if desired.
 Salted Butter, melted: Β½ cup (112g) Sugar:β¦){kind=link}
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