Introduction

This Vanilla Bean Cheesecake is a creamy and decadent dessert featuring a buttery graham cracker crust, a smooth vanilla-infused filling, and a luscious white chocolate mousse topping. Perfect for special occasions or whenever you crave an indulgent treat.

A slice of creamy cheesecake with three visible layers is on a white plate with a silver rim. The bottom layer is a light brown, crumbly crust. The middle layer is thick and pale yellow, smooth and dense. The top layer is white whipped cream, piped into two swirls that each hold a bright red strawberry with green leaves. Small white and gray round sprinkles are scattered on the whipped cream and plate. One half strawberry lies flat at the base of the slice. The setting has a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted

3 tbsp (39g) sugar
24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar
3 tbsp (24g) all purpose flour

1 cup (230g) sour cream, room temperature
2 tbsp vanilla bean paste
1 tbsp vanilla extract

4 large eggs, room temperature
1 cup (172g) white chocolate chips
1 cup (240ml) heavy whipping cream, divided (¼ cup in the ganache, ¾ cup for whipped cream)

6 tbsp (44g) powdered sugar
1 ½ tsp vanilla bean paste
1 tsp vanilla extract

½ cup (120ml) heavy whipping cream (for piped swirls)
¼ cup (29g) powdered sugar (for piped swirls)
½ tsp vanilla extract (for piped swirls)

Strawberries, optional
Sprinkles, optional

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press this mixture firmly into the bottom and up the sides of the pan.

Step 2: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water during the water bath. Set aside.
Step 3: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and well combined. Scrape the bowl as needed.
Step 4: Add sour cream, vanilla bean paste, and vanilla extract; mix on low speed until combined. Add eggs one at a time, mixing slowly after each, scraping the bowl down to ensure even mixing.

Step 5: Pour the batter into the crust. Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, making sure water does not breach the foil.
Step 6: Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes.
Step 7: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes. Remove from oven and water bath, then refrigerate for 5-6 hours or overnight until firm.

Step 8: For the mousse, place white chocolate chips in a heatproof bowl. Heat ¼ cup heavy cream until just boiling and pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth; microwave briefly if needed. Let cool to room temperature.
Step 9: In a separate bowl, whip ¾ cup heavy cream with powdered sugar, vanilla bean paste, and vanilla extract until stiff peaks form.
Step 10: Gently fold about one-third of the whipped cream into the cooled white chocolate ganache, then fold in the remaining whipped cream in two additions until fully combined.

Step 11: Remove the cheesecake from the springform pan. Spread the mousse evenly over the cheesecake and smooth the edges.
Step 12: To make the whipped cream swirls, whip ½ cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe swirls around the edge of the cheesecake.
Step 13: Decorate with strawberries and sprinkles if desired. Refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter and prevent cracks.
For extra flavor, add a teaspoon of lemon zest to the crust mixture.
If you don’t have vanilla bean paste, you can substitute with an equal amount of vanilla extract.

Make sure the water bath is securely wrapped with foil to avoid water leaking into the crust.
Try topping with fresh berries or a fruit compote instead of white chocolate mousse for a different twist.

Storage

Store the cheesecake in the refrigerator, covered, for up to 3-4 days. Keep it chilled to maintain texture and freshness. When ready to serve, let sit at room temperature for 15-20 minutes for easier slicing. Leftover cheesecake can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round cake with a crumbly golden brown crust on the sides sits on a white cake stand with a scalloped edge. The top layer is smooth and white, likely a creamy frosting or cheesecake layer. Around the edge, there are eight evenly spaced swirls of white whipped cream, each topped with a fresh, red strawberry with green leaves. Small silver sprinkles are scattered on the whipped cream and cake surface. The scene is set on a white marbled surface, with a red and white striped cloth partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute an equal amount of vanilla extract for vanilla bean paste. The flavor will be slightly different but still delicious.

Why is the water bath necessary?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist environment and gentle heat around the cake.