Cheesecake is commonly thought to be complicated or time-consuming. This White Chocolate Vanilla Bean is silky, creamy, and easy to make! Keep reading on to see how you can be eating this cheesecake in no time! 
THE WHITE CHOCOLATE VANILLA BEAN CHEESECAKE EXPLAINED:
Starting off with a buttery graham cracker crust. Then filled with a silky white chocolate cream cheese filling, then topped with a white chocolate vanilla bean mousse and white chocolate shavings.
FAQS:
how do i store the cheesecake?
keep on a covered cake stand or wrapped in plastic wrap and keep in the refrigerator for up to 4 days.
HOW TO MAKE THIS CHEESECAKE:
make the graham cracker crust:
Blend or food process graham crackers until crumbs are fine. In a medium microwave-safe bowl, melt the butter and stir in fine crumbs and the granulated (or brown) sugar.
Press the crumbs into the greased springform pan until even and work the crumbs up the side to about 1 inch. Bake at 350 F for 8 minutes.
make the cheesecake:
In a large bowl using a whisk, mix the cream cheese and sour cream together until smooth and silky. See notes below for additional instructions. Add the sugar and cornstarch to the cream cheese mixture. Mix well until just combined.
Add the vanilla bean paste and the eggs, one at a time, mixing gently after each addition.
Add the melted white chocolate and mix until combined and smooth. Be quick but gentle, the white chocolate will harden quickly which will cause little chunks in the cheesecake.
Reduce the oven to 285 F. Transfer the cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.
bake the cheesecake:
Bake the cheesecake for about 1 hour 15 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan. As always, every oven is different so be sure to check the physical appearance of the cheesecake a little before the 1-hour 15-minute mark.
Once the cheesecake is done, turn the oven off and leave it in there with the door slightly open until cooled to room temperature.
Once room temperature, transfer to the refrigerator and let chill for at least 4 hours. It can be left overnight (8 hours) if desired- this will give you the best results.
make the white chocolate vanilla bean mousse:
In a medium mixing bowl, beat the heavy cream and vanilla paste until it forms soft peaks. Add powdered sugar and mix until the peaks stiffen slightly. Set aside
In a microwave-safe bowl, melt the white chocolate until smooth. While letting the chocolate cool, in a medium bowl beat the cream cheese until fluffy. Pour the white chocolate into the cream cheese while mixing on low.
Fold (lift and turn) the whipped cream into the cream cheese mixture gently so that the cream doesn’t break, using a rubber spatula just until combined and creamy.
Spread evenly onto chilled cheesecake and top with whipped cream and white chocolate shavings!
grocery list:
- cream cheese
- sour cream
- granulated sugar
- cornstarch
- vanilla bean paste
- eggs
- melting white chocolate wafers
- powdered
equipment list:
click here to purchase the equipment listed below
- springform pan
- mixing bowls
- hand mixer
- rubber spatula
White Chocolate Vanilla Bean Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cup (10 sheets) graham crackers fine crumbs (food processor or blender)
- 5 tbsp butter melted
- 1/4 cup granulated or brown sugar
White Chocolate Cheesecake
- 2 1/2 cups 20 oz cream cheese, full-fat & softened
- ½ cup 115g sour cream
- ½ cup 120g granulated sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp vanilla bean paste
- 3 large eggs room temperature
- 10 oz white chocolate melting wafers melted and cooled until warm
White Chocolate Vanilla Bean Mousse
- 1 cup heavy whipping cream
- 1/4 tsp vanilla bean paste
- 1 tbsp powdered sugar
- ½ cup 4 oz cream cheese, softened
- ½ cup 4 oz white chocolate melting wafers
Instructions
- Preheat the oven to 350 F. Grease a 9 inch springform pan.
To make graham cracker crust:
- Blend or food process graham crackers until crumbs are fine. In a medium microwave-safe bowl, melt the butter and stir in fine crumbs and the granulated (or brown) sugar.
- Press the crumbs into the greased springform pan until even and work the crumbs up the side to about 1 inch. Bake at 350 F for 8 minutes.
To make white chocolate vanilla bean cheesecake:
- In a large bowl using a whisk, mix the cream cheese and sour cream together until smooth and silky. See notes below for additional instructions. Add in the sugar and cornstarch to the cream cheese mixture. Mix well until just combined.
- Add the vanilla bean paste and the eggs, one at a time, mixing gently after each addition.
- Add the melted white chocolate and mix until combined and smooth. Be quick but gentle, the white chocolate will harden quickly which will cause little chunks in the cheesecake.
- Reduce the oven to 285 F. Transfer the cheesecake filling into the slightly cooled crust and smooth out the top.
- Bake the cheesecake for about 1 hour 15 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan. As always, every oven is different so be sure to check the physical appearance of the cheesecake a little before the 1 hour 15 minute mark.
- Once the cheesecake is done, turn the oven off and leave it in there with the door slightly open until cooled to room temperature.
- Once room temperature, transfer to the refrigerator and let chill for at least 4 hours. It can be left overnight (8 hours) if desired- this will give you the best results.
To make the white chocolate vanilla bean mousse:
- In a medium mixing bowl, beat the heavy cream and vanilla paste until it forms soft peaks. Add powdered sugar and mix until the peaks stiffen slightly. Set aside
- In a microwave safe bowl, melt the white chocolate until smooth. While letting the chocolate cool, in a medium bowl beat the cream cheese until fluffy. Pour the white chocolate into the cream cheese while mixing on low.
- Fold (lift and turn) the whipped cream into the cream cheese mixture gently so that the cream doesn’t break, using a rubber spatula just until combined and creamy.
- Spread evenly onto chilled cheesecake and top with whipped cream and white chocolate shavings!
Notes
If you loved this recipe for White Chocolate Vanilla Bean Cheesecake make sure to check out my White Chocolate Pumpkin Snack Cake and my Milk & Cookies Cake
