1. Crust
Preheat the over to 350 degrees. Butter and dust a 8 inch springform
pan with flour.
Place wafers in food processor and blend until fine. Transfer to a
mixing bowl and pour in melted butter. Mix until well combined
before transferring to to springform pan. Place in oven and bake for
10 minutes.
2. Vanilla Bean Cheesecake
Reduce heat to 325 degrees.
In a stand mixer, beat together cream cheese, sugar, and vanilla bean
paste. Add one egg in at a time, mixing thoroughly each time. Once
all eggs are mixed in, add in sour cream and heavy whipping cream.
Mix until just combined.
Pour cheesecake filling on top of the crust in the springform crust.
Tightly double wrap the bottom of the springform pan with two
pieces of foil. Place the springform pan in a larger baking tray and fill
the baking tray with hot water. The water level should be halfway up
the sides of the springform pan. Place the baking tray in the oven and
bake for 60-70 minutes. The cheesecake should be set but still a bit
jiggly in the middle.
Turn off oven and let the cheesecake cool for 15-30 minutes while
still inside the oven with the oven door left ajar. This helps finish
cooking the cheesecake a bit more.
Remove from oven and let cool to room temperature for about 4
hours.
Loosen the cheesecake from pan. Refrigerate over night.
White Chocolate Mousse
Place white chocolate in a heatproof bowl. Microwave in 30-second
intervals, stirring in between until white chocolate is melted. Once
smooth, let cool until it is lukewarm.
White white chocolate is cooling, whip heavy whipping cream and
sugar together until stiff peaks form.
Combine white chocolate and cream cheese, stirring until well
combined. Mix in whipped cream, stir until just barely combined. Do
not over mix.
Pour onto cheesecake and spread evenly. Place in refrigerator for 1-2
hours to chill before serving.
Originally Submitted
3/3/2019
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