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Instructions |
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Combine cream cheese, sour cream, cornstarch, and sugar. Mix until sugar is dissolved. Add butter, vanilla, and beans from vanilla pod. Blend until smooth. Don't overmix.
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Bake at 350 degrees for 30-35 minutes. Cool one hour.
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For CHOCOLATE MOUSSE-
In a cold mixing bowl, beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the refrigerator. Don't wash your mixing bowl. Beat the cream cheese in it until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream.
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VANILLA BEAN WHIPPED CREAM-
In a cold mixing bowl, beat the whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans until stiff peaks form.
After the cheesecake has cooled, spread the mousse evenly over the top. Refrigerate for about an hour then spread the whipped cream on the top. Refrigerate several hours before serving.
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Originally Submitted
8/30/2013
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