7/26/2019 Vanilla Bean White Chocolate Mousse Cheesecake

http://slidepdf.com/reader/full/vanilla-bean-white-chocolate-mousse-cheesecake 1/3

Vanilla Bean White Chocolate Mousse Cheesecake

 YIELD: SERVE 8-12

Don't throw away those scraped out vanilla bean pods (you need two vanilla beans

for this recipe)! Learned from the almighty Mr. Alton rown " throw the empty podsinto a cup of granulated sugar cover and let sit for a few days. "t ma#es the most

delicious vanilla sugar and " use it almost always for creme brulee. " mean who

doesn't need an e$cuse to ma#e that right% Also here is an easy tutorial on

scraping out the seeds if you haven't done it before.

INGREDIENTS

Crust:

• 1 1/2 cups fnely crushed graham crackers

• 1/4 cup granulated sugar

• 1 egg yolk

• 1/4 teaspoon vanilla etract

• ! ta"lespoons "utter# melted

Cheesecake:

• 1! ounces cream cheese# so$tened

• 1 cup sour cream

• 2 ta"lespoons cornstarch

• 1 cup granulated sugar• 1/2 teaspoon vanilla

• vanilla "ean seeds# scraped $rom one pod

White Chocolate Mousse:

• 1 cup heavy %hipping cream

• 1/4 teaspoon vanilla etract

• 2 ta"lespoons po%dered sugar

• 4 ounces cream cheese# so$tened

•

4 ounces %hite chocolate "aking s&uares# meltedSweetened Whipped Cream:

• 1 cup heavy %hipping cream

• 1 ta"lespoon po%dered sugar

• vanilla "ean seeds# scraped $rom one pod

7/26/2019 Vanilla Bean White Chocolate Mousse Cheesecake

http://slidepdf.com/reader/full/vanilla-bean-white-chocolate-mousse-cheesecake 2/3

DIRECTIONS

1' (or the crust# preheat the oven to )*+ degrees (' ,n a medium "o%l# mi the

graham cracker crum"s and sugar' dd the egg yolk and vanilla and mi.

then stir in the melted "utter' ress the graham cracker miture into the

"ottom and 0ust "arely up the sides o$ a -inch spring$orm pan could also

use a 13-inch pan although all the layers %ill "e slightly thinner' 5ake the

crust $or 8 minutes' Remove and let cool completely' Reduce the oven

temperature to )+3 degrees ('

2' (or the cheesecake layer# in a medium "o%l or the "o%l o$ a stand mier#

"eat the cream cheese %ith an electric handheld mier or stand mier until

so$t and creamy' dd the sour cream# cornstarch# sugar and vanilla and mi

until smooth' 6i in the vanilla "ean seeds until evenly mied' 7ont overmi

or the cheesecake %ill have a tendency to crack %hile "aking'

)' Spread the cheesecake over the cooled crust and "ake at )+3 degrees $or

)3-)+ minutes# until the edges are set "ut the center still 0iggles slightly'

Remove $rom the oven and let cool completely'

4' (or the %hite chocolate mousse# in a medium "o%l# "eat the cream and

vanilla %ith an electric mier handheld or stand mier until so$t peaks $orm'

dd the po%dered sugar and mi until com"ined and the peaks are slightly

sti9er' ,n a separate "o%l# "eat the cream cheese until :u9y' dd the %hite

chocolate and mi until smooth and creamy' (old in the %hipped cream#

taking care not to de:ate the %hipped cream# and mi gently %ith a ru""er

spatula# li$ting and turning the cream# until the mousse is com"ined and

creamy'

+' Spread the %hite chocolate mousse over the cooled cheesecake'

!' (or the s%eetened %hipped cream# "eat the %hipping cream and po%dered

sugar together until so$t peaks $orm' dd the vanilla "ean seeds and miuntil slightly sti9er peaks $orm and the vanilla "ean seeds are mied in'

*' Spread the %hipped cream evenly over the %hite chocolate mousse'

Re$rigerate at least 1-2 hours "e$ore serving or up to overnight'

7/26/2019 Vanilla Bean White Chocolate Mousse Cheesecake

http://slidepdf.com/reader/full/vanilla-bean-white-chocolate-mousse-cheesecake 3/3