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White Chocolate Vanilla Bean Cheesecake

  Crust:

1 1/2 cups graham crackers, crushed

1/4 cups sugar

1/2 cup butter, melted

1 egg yolk, beaten

1/4 tsp. vanilla extract

 Cheesecake:

 16 ounces cream cheese, softened

1/2 cup sour cream

3/4 cup sugar

2 Tbsp. butter, softened

1/2 tsp vanilla extract

 seeds from 1 vanilla bean

4 - 1oz. squares white chocolate

3 eggs

 Mousse:

1 cup whipping cream

2 Tbsp. powdered sugar

4 oz. cream cheese, softened

4 - 1oz. white chocolate squares, melted

Whipped cream:

1 cup whipping cream

1 Tbsp. sugar

seeds from 1 vanilla bean

1/2 tsp vanilla extract

White Chocolate Curls:

1 to 2 cups white chocolate chips

1 Tbsp white Crisco

Crust:

Mix the sugar into crushed graham crackers.

Add the egg yolk and vanilla.

Stir in the melted butter. Mix well.

Line the bottom of a springform pan with parchment paper.

Press the mixture onto the bottom of the pan.

Bake at 375 degrees for about 8 minutes or until edges are just turning brown. Let cool.

Cheesecake:

Mix cream cheese, sour cream, and sugar. Add butter, vanilla extract, seeds from the vanilla bean and the melted white chocolate. Blend until smooth. Add the eggs, one at a time, mixing on low after each egg until blended.

Pour on top of crust and bake in a 350 degree oven for about 45 minutes,

until center is almost set. Cool 1 hour.

White Chocolate Mousse

In a cold mixing bowl beat the whip cream unit soft peaks form. Slowly add the sugar and beat until stiff peaks form. Move the whipped cream to another bowl and refrigerate. In the mixing bowl beat the cream cheese until fluffy. Add the melted white chocolate and mix until smooth. Remove whipped cream from the refrigerator and slowly fold it into the the mixture.

Top cooled cheesecake with the mousse.

Vanilla Bean Whipped Cream:

In cold mixing bowl, beat the whipping cream

until soft peaks form. 

 Slowly add the sugar.

Add the vanilla extract and seed from the vanilla bean

and beat until stiff peaks form.

Spread this on top of the mousse.

White Chocolate Curls:

  Melt 1 to 2 cups white chocolate chips with about 1 Tbsp. white Crisco in a small bowl in your microwave.

Then spread on a cookie sheet and freeze for a couple of minutes. Take it out of the freeze. Using a sharp spatula, run it along the top creating chocolate curls.

Place them on top of the Vanilla Bean Whipped Cream. 

Chill for several hours before serving.

Remove the sides of the pan.

Ahhhh.....

White Chocolate Vanilla Bean Cheesecake!

Enjoy!

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