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Vanilla Bean Cheesecake with White Chocolate Mousse and Fresh Strawberries Recipe

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★★★★★

4.6 from 102 reviews

This Vanilla Bean Cheesecake is a rich and creamy dessert featuring a graham cracker crust, smooth vanilla bean-infused cheesecake baked in a water bath to ensure a crack-free finish, topped with a luscious white chocolate mousse and delicate whipped cream swirls. Garnished with fresh strawberries and sprinkles, this elegant cheesecake is perfect for special occasions or a decadent treat any time.

Ingredients

Scale

Crust

  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake

  • 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

White Chocolate Mousse

  • 1 cup (172g) white chocolate chips
  • 1 cup (240ml) heavy whipping cream, divided (1/4 cup in the ganache, 3/4 cup for whipped cream)
  • 6 tbsp (44g) powdered sugar
  • 1 1/2 tsp vanilla bean paste
  • 1 tsp vanilla extract

Whipped Cream for Decoration

  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract

Optional Garnishes

  • Strawberries
  • Sprinkles

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides thoroughly. In a small bowl, combine the graham cracker crumbs, melted salted butter, and 3 tablespoons sugar until evenly mixed. Press this mixture firmly into the bottom and up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool. Cover the outside of the pan with aluminum foil to protect it during the upcoming water bath.
  2. Make the Cheesecake Batter: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the softened cream cheese, 1 cup sugar, and flour on low speed until smooth and well blended, avoiding air incorporation to prevent cracks. Scrape down the sides of the bowl as needed. Add the sour cream, 2 tablespoons vanilla bean paste, and 1 tablespoon vanilla extract, and mix gently until combined. Add the eggs one at a time, mixing slowly after each addition, ensuring the batter stays smooth and homogeneous. Again, scrape the bowl’s sides to fully incorporate ingredients.
  3. Bake the Cheesecake in a Water Bath: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger pan. Carefully pour warm water into the outer pan so it reaches halfway up the sides of the springform pan, making sure the water does not reach above the aluminum foil rim. Bake for 1 hour and 15 minutes, until the cheesecake center is set but still jiggles slightly. Turn off the oven, leave the door closed, and let the cheesecake sit for 30 minutes to continue cooking gently. Then crack the oven door and leave it ajar for another 30 minutes to cool gradually, further preventing cracks. Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for at least 5-6 hours or preferably overnight, until firm.
  4. Prepare the White Chocolate Mousse: Place white chocolate chips in a heatproof bowl. Heat 1/4 cup of heavy whipping cream just until it begins to boil. Pour the hot cream over the chocolate and let sit for 2-3 minutes to soften. Whisk the mixture until smooth, microwaving for 10-15 second intervals if necessary, until fully melted and combined. Allow the ganache to cool to room temperature. In a separate large mixing bowl, whip the remaining 3/4 cup heavy whipping cream with powdered sugar, 1 1/2 teaspoons vanilla bean paste, and 1 teaspoon vanilla extract on high speed until stiff peaks form. Gently fold about one-third of the whipped cream into the ganache, then carefully fold in the remaining whipped cream in two parts until the mousse is smooth and well combined.
  5. Assemble the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Spread the white chocolate mousse evenly over the top of the cheesecake. Using an offset spatula, smooth the mousse and carefully tidy the edges. To make the whipped cream decoration, whip 1/2 cup heavy cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake. Optionally garnish with fresh strawberries and sprinkles. Refrigerate the cheesecake until ready to serve. It is best enjoyed within 3-4 days for optimal freshness.

Notes

  • Use room temperature ingredients for a smoother batter and better texture.
  • Covering the pan with aluminum foil before the water bath prevents water from seeping into the crust.
  • Mix cheesecake batter on low speed to minimize air bubbles that can cause cracks.
  • Slow cooling in the oven post-baking helps prevent cracking on the cheesecake surface.
  • White chocolate ganache may require gentle reheating to achieve a smooth consistency.
  • Chilling the cheesecake overnight yields the best flavor and texture.
  • Use an offset spatula for smooth mousse application and professional finish.
  • Optional garnishes like strawberries and sprinkles add color and freshness but can be omitted.

Keywords: vanilla bean cheesecake, white chocolate mousse, creamy cheesecake, springform pan cheesecake, baked cheesecake recipe, homemade cheesecake, dessert with mousse topping

Find it online: https://flavorsbymaya.com/vanilla-bean-cheesecake-with-white-chocolate-mousse-and-fresh-strawberries-recipe/