Saturday, April 14, 2012

White Chocolate Vanilla Bean Cheesecake

White Chocolate Vanilla Bean Cheesecake

The graham cracker crust.
Cool and creamy cheesecake.
The taste of white chocolate mousse.
Fresh vanilla bean whipped cream.
The curls of white chocolate.
Yum.
 Just saying it makes you want to try some
White Chocolate
Vanilla Bean
Cheesecake.

Imagine being able to make your own 
Cheesecake Factory
or T.G.I. Friday's
Vanilla Bean Cheesecake
in your own kitchen.

This isn't a hard recipe but it does take a while to make.
BUT it is worth every second.
Trust us.

 
Start with a graham cracker crust.

Combine crushed graham crackers 
with sugar, butter, egg yolk and vanilla.


Press the crumbs firmly into a springform pan.
 Bake at 375 degrees for about 8 minutes.
 Let cool.
A springform pan is a pan where the bottom and the sides of the pan are separate pieces. They fit together and are secured by the latch on the side. After you are finished making your cheesecake the side of the pan can be removed.

This is a vanilla bean. 
You can get them at some grocery stores or on-line. 
They really add to the flavor.
To use a vanilla bean 
split the pod down the middle length wise.
Then scrape out all of the tiny seeds to use.
Combine the cream cheese with sour cream, sugar, melted butter, vanilla extract and melted white chocolate.Add the vanilla bean seeds to the cheesecake mixture.
Add the eggs one at a time, 
mixing on low after each egg until blended.

   Looks good already.
Pour the cheesecake mixture 
into the cooled graham cracker crust.
Bake in a 350 degree oven for about 45 minutes or until center is almost set.
 Cool for one hour.
Meanwhile start on your white chocolate mousse.
Melt your squares of white chocolate and set aside.
In a cold mixing bowl beat the whipping cream until peaks form. 
Slowly add the powdered sugar
 and beat until stiff peaks form.
 Put in a separate bowl and put in the refrigerator.
Then beat the cream cheese until fluffy.
Add the melted white chocolate and mix until smooth.
By hand, gently mix in the whipped cream.
Once your cheesecake has cooled, top it with the white chocolate mousse. Notice how the cheesecake has cracked. It is fine.  It happens a lot. Plus you are going to cover it with the mousse so no one will know.
After you spread the mousse on the cheesecake make the vanilla whipped cream. Beat the whipping cream in a cold bowl. Slowly add the sugar and vanilla bean seeds, and 1/2 tsp. vanilla. Beat until stiff.
Spread the vanilla whipped cream on top of the mousse.
Top with white chocolate curls.

Melt 1 to 2 cups white chocolate chips with about 
1 Tbsp. white Crisco in a small bowl in your microwave.
Then spread on a cookie sheet and freeze for a couple of minutes. Take it out of the freezer. Using a sharp spatula, run it along the top creating chocolate curls.


Place the chocolate curls on top of the vanilla whipped cream layer.

Chill for several hours before removing the outer side of the springform pan.

 Delicious

White Chocolate Vanilla Bean Cheesecake
  Crust:
1 1/2 cups graham crackers, crushed
1/4 cups sugar
1/2 cup butter, melted
1 egg yolk, beaten
1/4 tsp. vanilla extract
 Cheesecake:
 16 ounces cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
2 Tbsp. butter, softened
1/2 tsp vanilla extract
 seeds from 1 vanilla bean
4 - 1oz. squares white chocolate
3 eggs
 Mousse:
1 cup whipping cream
2 Tbsp. powdered sugar
4 oz. cream cheese, softened
4 - 1oz. white chocolate squares, melted
Whipped cream:
1 cup whipping cream
1 Tbsp. sugar
seeds from 1 vanilla bean 
1/2 tsp vanilla extract 
White Chocolate Curls:
1 to 2 cups white chocolate chips
1 Tbsp white Crisco

Crust:
Mix the sugar into crushed graham crackers.
Add the egg yolk and vanilla.
Stir in the melted butter.
Mix well.
Line the bottom of a springform pan with parchment paper.
Press the mixture onto the bottom of the pan.
Bake at 375 degrees for about 8 minutes or until edges are just turning brown. 
Let cool.

Cheesecake:
Mix cream cheese, sour cream, and sugar. Add butter, vanilla extract, seeds from the vanilla bean and the melted white chocolate. Blend until smooth. Add the eggs, one at a time, mixing on low after each egg until blended.
Pour on top of crust and bake in a 350 degree oven for about 45 minutes, 
until center is almost set.
Cool 1 hour.
White Chocolate Mousse
In a cold mixing bowl beat the whip cream unit soft peaks form. Slowly add the sugar and beat until stiff peaks form. Move the whipped cream to another bowl and refrigerate. In the mixing bowl beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth. Remove whipped cream from the refrigerator and slowly fold it into the the mixture.
Top cooled cheesecake with the mousse.

Vanilla Bean Whipped Cream:
In cold mixing bowl, beat the whipping cream 
until soft peaks form. 
 Slowly add the sugar. 
Add the vanilla extract and seed from the vanilla bean 
and beat until stiff peaks form.
Spread this on top of the mousse.

White Chocolate Curls:
  Melt 1 to 2 cups white chocolate chips with about 1 Tbsp. white Crisco in a small bowl in your microwave.
Then spread on a cookie sheet and freeze for a couple of minutes. Take it out of the freeze. Using a sharp spatula, run it along the top creating chocolate curls.
Place them on top of the Vanilla Bean Whipped Cream. 
Chill for several hours before serving.
Remove the sides of the pan.
Ahhhh..... 
White Chocolate Vanilla Bean Cheesecake!
Enjoy! 

   

5 comments:

  1. Better than birthday cake!!

    ReplyDelete
  2. Just discovered y'alls blog totally by chance tonight. Already loving it! Started following y'all. Thanks for sharing all of these wonderful recipes, I've spent the last few minutes going back through all of these wonderful post. Can't wait to try some of your recipes shared!

    ReplyDelete
  3. This looks delicious! I just made one and am contemplating how I will remove the aluminum foil… suggestions?

    ReplyDelete
  4. I have been asked to make mini desserts for a prom party. What do you think the baking time would be for each layer if the cheesecakes were cupcake size?

    ReplyDelete