This delightful Vanilla Bean Cheesecake is a classic dessert with a graham cracker crust, creamy cheesecake filling, and white chocolate whipped cream topping.


CRUST: – 2 cups graham cracker crumbs – 1 stick butter melted – 2 tbsp. sugar – 1 tsp. vanilla extract CHEESECAKE: – 3 sticks of cream cheese 8 oz each (total of 24 oz) room temperature – 1 cup sugar – 3 large eggs – 1 cup heavy cream – 1 tbsp. lemon juice – 1 tbsp. vanilla extract or the innards of a vanilla bean – 1 tbsp liqueur optional


WHITE CHOCOLATE MOUSSE – 1 cup heavy cream – 2 Tablespoons powdered sugar – seeds from one vanilla pod – 4 ounces ⅓ less fat cream cheese softened – 4 ounces white chocolate baking squares melted

Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.

Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next.

Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and liqueur (if using) and blend until smooth and creamy.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 45 to 55 minutes, until it is almost done. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. Remove from oven and lift out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill.

After the cheesecake has cooled spread the mousse evenly on top. Refrigerate several hours before serving.