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Crust:
Ingredients:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1/4 teaspoon vanilla
Instructions:
- Crush the graham crackers. Mix in the sugar, then stir in the melted butter.
- Line a springform pan with non-stick foil. Press graham crackers into the pan.
- Bake at 375º for 8 minutes or until edges are slightly brown. Remove and let cool.
CHEESECAKE:
ingredients:
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 2 Tablespoons corn starch
- 1 cup sugar
- 2 Tablespoons butter, softened
- 1/2 teaspoon vanilla
- vanilla beans from one pod
Instructions:
- Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved.
- Add butter, vanilla and beans, blend until smooth. Don’t overmix.
- Bake at 350F 30 to 35 minutes. Cool 1 hour.
White Chocolate Mousse:
Ingredients:
- 1 cup whipping cream
- 2 Tablespoons powdered sugar
- 4 ounces 1/3 less fat cream cheese, softened
- 4 ounces white chocolate baking squares, melted
Instructions:
- 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 fridge.
- In the same mixing bowl, beat the cream cheese until fluffy.
- Add the white chocolate and beat until smooth. Fold in the whipped cream.
Vanilla Bean Whipped Cream:
Ingredients:
- 1 cup whipping cream
- 1 Tablespoon powdered sugar
- Beans from one vanilla pod
Instructions:
- In cold mixing bowl, beat whipping cream until soft peaks form.
- Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.
Preparation:
- After the cheesecake has cooled spread the mousse evenly on top.
- Refrigerate for about an hour then spread the whipped cream on top. Refrigerate several hours before serving.
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