Ingredients: |
Ingredients: For Crust:
1 1/2 cup graham cracker crumbs
1/4 cup brown sugar
1/2 cup melted butter
1 egg yolk (reserve the white to use in the cheesecake)
1/4 tsp vanilla extract
For cheesecake:
1 lbs softened cream cheese
3/4 cups white sugar
2 eggs plus your reserved white from the crust
2 vanilla beans (split and scraped, you are using the seeds you scraped)
1 tbsp vanilla bean paste (or vanilla bean extract if paste is unavailable)
1/4 cup plus 2 tbsp good quality plain Greek yogurt (or sour cream)
1/4 cup heavy cream
For the mousse:
4 oz white chocolate chips
4 oz cream cheese
1 cup heavy cream
2 tbsp powdered sugar
2 vanilla beans, seeds scraped
1/2 tsp vanilla bean paste (or extract)
For whipped topping:
1 cup heavy cream
1 tbsp powdered sugar
1 vanilla bean, seeds scraped
1/2 tsp vanilla bean paste (or extract)
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Directions: |
Directions:For crust:
Mix together crumbs and sugar, add wet ingredients and mix well. Press onto the bottom and part way up the sides of a 9” springform pan prepared with parchment paper on the bottom. Bake at 375° for about 8 minutes or until the edges just start to brown. Set aside to cool while making cheesecake.
For cheesecake:
Place a 9x13 pan half full of water on the bottom rack of your oven preheat to 300°. Mix cream cheese and sugar together until combined and a little fluffy. Add in your eggs one at a time (including your reserved white). Add in your vanilla bean seeds, vanilla bean paste, yogurt, and cream and mix just until combined. Pour into cooled crust. Place cheesecake on middle rack of oven and cook for 1 hour. After one hour turn off the oven (but DO NOT OPEN IT) and let sit for 1 more hour in the oven. We don’t care if the cheesecake cracks, we are going to cover it, so don’t worry about it if it does.
For mousse:
Whip heavy cream until soft peaks form, add powdered sugar, vanilla bean seeds, and vanilla bean paste. Whip until stiff peaks form. Place whipped cream into fridge. Melt white chocolate in a microwave safe bowl (this should take about 3 minutes at 50% power stirring every 30 seconds). Add cream cheese to chocolate and mix well. Fold whipped cream into cream cheese and chocolate mixture and spread on top of cheesecake layer.
For whipped topping:
Whip cream to soft peaks. Add in powdered sugar, vanilla bean seeds, and vanilla bean paste. Whip to stiff peaks. Spread over mousse layer.
Cover cheesecake with plastic wrap and refrigerate at least overnight. Quite honestly, this cheesecake is better after about three days in the fridge, so if you really want it to be impressive, plan ahead and give it that time to rest and meld. |
This recipe for Four Layer Vanilla Bean Cheesecake is from