Vanilla Bean Cheesecake with White Chocolate Mousse
This vanilla bean cheesecake is the creamiest cheesecake! A crunchy graham cracker crust forms the base for this ultra-smooth and creamy cheesecake studded with sweet vanilla bean seeds. The cheesecake is topped with a light and airy white chocolate mousse.
1 ½cupsgraham cracker crumbs about 12 full graham cracker sheets
¼cupbrown sugar packed
6tablespoonunsalted butter melted
24ozcream cheesefull fat and softened
1vanilla beancut in half lengthwise and seeds scraped out
White Chocolate Mousse
1cupheavy whipping cream
1 vanilla bean cut in half lengthwise and seeds scraped out
Graham Cracker Crust
Preheat the oven to 350 degrees Fahrenheit.
Crush the graham crackers using a food processor or place in a zip top bag and crush them using a rolling pin.
Combine the crushed graham crackers, brown sugar and melted butter and stir well.
Pour the crumbs into a 9 in springform pan and press into the bottom using fingers or the bottom of a glass to press it down tightly.
Bake the crust for 10 minutes. Cool on a wire rack. Turn the oven down to 325.
Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes scraping the sides of the bowl occasionally.
Add the eggs one at a time, mixing well after each.
Add the vanilla, vanilla bean seeds and salt and mix well.
Add the heavy cream mix until combined, about 30 seconds.
Pour the batter into the prepared pan over the crust.
Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
Bake the cheesecake at 325 degrees F for 60 to 65 minutes. If you have an instant read thermometer, the temperature should be 150-155 degrees F. The cheesecake is done when the middle is still slightly jiggly but the edges are fully set.
Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for another hour on a wire rack.
Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and chill at least 4 hours or overnight.
White Chocolate Vanilla Bean Mousse
Place the chopped chocolate in a heatproof bowl and microwave at 30 second intervals, stirring after each interval, until melted. Set aside.
In a medium bowl, combine cream cheese, melted white chocolate, sugar and vanilla bean seeds. Mix until creamy and fully combined.
Add the heavy cream into the cream cheese mixture and beat until it’s light and fluffy and thickened.
Once the cheesecake has fully cooled, spread the white chocolate mousse over the cheesecake and refrigerate for at least 1 hour (or longer if the cheesecake has not chilled for the full time yet).
Keep the cheesecake covered and in the refrigerator for 4-5 days.
Keyword creamy cheesecake, graham cracker crust, vanilla bean, vanilla cheesecake