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Vanilla Bean Cheesecake with White Chocolate Mousse

The BEST Vanilla Bean Cheesecake EVER! This is a Cheesecake Factory copycat. It's an eggless cheesecake and it's to die for!!

5 from 21 reviews

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.

Ingredients

Graham Cracker Crust

Cheesecake Filling

White Chocolate Mousse

Instructions

Graham Cracker Crust

  1. Preheat oven to 375° and line a spring-form pan with parchment paper.
  2. In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
  3. Add the melted butter and vanilla extract and mix until fully incorporated
  4. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
  5. Remove from oven and let cool
  6. Turn down the oven to 320° BEFORE you bake the filling!

Cheesecake Filling

  1. Preheat oven to 320°
  2. In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
  3. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
  4. Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove from oven
  5. Remove from the oven and place on a heat safe surface for one hour. Do not remove the spring-form pan. You will remove it right before serving!
  6. Place into the refrigerator overnight to set, or at least 6 hours

White Chocolate Mousse

  1. Place mixing bowl in freezer or refrigerator to chill
  2. Melt white chocolate squares and let cool
  3. 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
  4. Place in refrigerator to keep chilled
  5. In another bowl, beat the melted white chocolate and cream cheese together with a spatula until light and fluffy.
  6. 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!
  7. Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake
  8. Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper
  9. Top with whipped cream, berries, chocolate or all three!
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