Thanks for another fantastic recipe! Preheat oven to 375° and line a spring-form pan with parchment paper. I can’t wait to try the mousse as well. Scrape down the sides of the bowl. Melt white chocolate squares and let cool. I have been asked to bring a pumpkin cheesecake for thanksgiving. 1. Learn how your comment data is processed. If it hasn’t, the mousse will melt right off of the cheesecake. Would you say this cheesecake is a bit more firmer, almost as NY style? Need a spring-form pan? I can’t say enough about this recipe. Crust: 1 1/2 cups finely crushed graham crackers. The cheesecake layer of that cake is not totally unlike this delicious cheesecake, however this one comes with a crust, vanilla bean and mousse. I’ll let you know how it tastes tonight :). Once smooth, let cool until it is lukewarm. Save my name, email, and website in this browser for the next time I comment. Microwave in 30-second intervals, stirring in between until white chocolate is melted. Without it cheesecakes tend to be drier, brown around the edges, crack and fall in the center. After I made the Cookie Monster Cheesecake back in December, it not only became one of the top posts on my site but also became an instant favorite at my house. I love making this as bars because they're so simple. I just might make it again for myself! Add sour cream and heavy cream and mix just until combined. 5. Cheesecake Filling. Add one egg in at a time, mixing thoroughly each time. Anyway, I made this cheesecake without the mousse topping. Beat in eggs, one at a time, blending until just incorporated. 4. Am I able to use vanilla bean paste instead of extract? By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Let the ganache cool to room temperature, then add the whipped cream to it. Cheesecake best for 3-4 days. To finish off the cheesecake, I used some whipped cream swirls and fresh strawberries for a pop of color. Take care. There was only regular whipping cream so I got a bit whipped getting it peaking. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. That area will firm up during the cooling process. Thank you for the recipe. Shiran has a copycat that looks delicious here. Cheesecake is the absolute favorite dessert at my house! AMAZING friends couldn't quit complimenting it! Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar. Want to talk about a cheesecake game changer? If you love classic and traditional cheesecake recipes, you’ll want to add this easy Classic Cheesecake Recipe and this classic Mini Cheesecakes recipe to your list of favorite dessert recipes. Hi Lindsay, I just finished making your vanilla bean cheesecake for an Easter Luncheon dessert for today at my sister’s house. 3. I would say that it’s not as dense as a super dense NY style, thought it is still plenty dense. Thanks for a fantastic recipe. I don’t really freeze cheesecakes much, but I think it’d be fine. This cheesecake is a vanilla lover's dream: a buttery macadamia nut crust, creamy vanilla bean cheesecake, tangy sour cream topping, and a fluffy vanilla bean whipped cream mousse. The crust is your classic graham cracker crust with a little sugar and some melted butter to hold it all together. It only took 0.15 seconds before their eyes got big in excited surprised and they did just that – dug in! Pour the mixture over the crust, smooth the top with a spatula and bake for one hour at 320°. Make the white chocolate mousse and place it alongside the cheesecake in the refrigerator to chill overnight (keep them separate at this point, you will want to spread the mousse onto the cheesecake right before serving). Don't be surprised when you are bombarded with compliments! In the white chocolate mousse recipe it says to add melted white chocolate to cream cheese do you whip the cream cheese or anything before adding to the chocolate? The last months of pregnancy aren’t easy. I am thinking of getting some to try out. You'll be savoring every last bit of it! You just might need to bake it a little longer. 1/4 cup granulated sugar. The Best Vanilla Bean Mousse Recipes on Yummly | Chocolate Mousse Mirror Glaze Cake, Strawberry Mousse Cheesecake, Nutella Mousse Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). I like the vanilla bean paste, so convenient and economical. Never miss a post - subscribe to receive emails! This helps finish cooking the cheesecake a bit more. Grab your spring-form pan and let's get started! In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. I learned how to whip and my family said this is the best cheesecake they’ve ever tried. This vanilla bean cheesecake is really tasty served with fresh raspberries or strawberries. Chill through. This is normal! This Vanilla Bean Cheesecake is the BEST cheesecake ever! Set ganache aside to cool to room temperature. I’m a fan. Step 1 HEAT oven to 325° F. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. Don't be alarmed if the cake looks jiggly when you remove it from the oven, this is normal. You get four layers of utter deliciousness - graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. vanilla bean cheesecake with chocolate crust and salted caramel.hell yeah! Basically, it’s cheesecake perfection! How was it when you cut into it? A regular cheesecake is made primarily from cream cheese and eggs which creates it’s classic creamy consistency while a New York style cheesecake uses heavy cream or sour cream. I then topped them with a whipped cream with raspberry stripes in it and then a raspberry. Spread evenly over the cheesecake layer and pop it into the fridge for 4 hours. 10" VANILLA BEAN CHEESECAKE quantity. Place in oven and bake for 10 minutes. Place the white chocolate chips in a small heat proof bowl. 6 tablespoons butter, melted. . The crust is made from vanilla wafers, the cheesecake filling has vanilla bean in it, and it’s all topped with a light and fluffy white chocolate mousse. The water level should be halfway up the sides of the springform pan. Thank you for such an easy to follow, absolutely incredible tasting recipe! ), so we watched their two girls along with my mom. I had heard of Russian tips, but not the ball ones – those look awesome! Vanilla Bean Cheesecake – The perfect Cheesecake Factory copycat recipe! The filling will be jiggly in the center when you remove from oven. I knew it was time to experiment with some more cheesecake flavors and this vanilla bean cheesecake did not disappoint! 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.