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Vanilla Bean Cheesecake Recipe

   
 

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     Vanilla Bean Cheesecake

Category   Desserts - Breads
Sub Category   None

Ingredients
Crust
2 1/2 cups vanilla wafers
6 tbsp butter, melted
Vanilla Bean Cheesecake
3 packages cream cheese
1 cup granulated sugar
1 tbsp vanilla bean paste
3 eggs
3/4 cup sour cream
 
1/3 cup heavy whipping cream
White Chocolate Mousse
1/2 cup heavy whipping cream
1/2 cup white chocolate chips
4 oz cream cheese, softened
1 tbsp granulated sugar
1 tbsp vanilla bean paste
1/2 tsp vanilla extract

Instructions
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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