Description

A luxurious, multi-layered dessert featuring a buttery graham cracker crust, rich vanilla bean baked cheesecake, airy white chocolate mousse, and soft vanilla bean whipped cream. Perfect for special occasions, this elegant treat is surprisingly easy to make.

Ingredients

1 ½ cups crushed graham cracker crumbs

¼ cup granulated sugar (for crust)

1 egg yolk

¼ tsp vanilla extract (for crust)

6 Tbsp melted butter

2 cups (16 oz) full‑fat cream cheese, softened

1 cup sour cream

2 Tbsp cornflour (or cornstarch)

1 cup granulated sugar (for cheesecake layer)

½ tsp vanilla extract (for cheesecake)

Seeds from 1 vanilla bean (or 1 Tbsp vanilla bean paste, for cheesecake)

1 cup whipping cream (at least 35% fat, for mousse)

¼ tsp vanilla extract (for mousse)

2 Tbsp powdered sugar (for mousse)

½ cup cream cheese (4 oz), softened (for mousse)

4 oz white chocolate squares, melted

1 cup whipping cream (for topping)

1 Tbsp powdered sugar (for topping)

Seeds from 1 vanilla bean (or ~1‑2 tsp vanilla bean paste, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 °F (190 °C). Mix graham cracker crumbs, ¼ cup sugar, egg yolk, ¼ tsp vanilla extract, and melted butter until it resembles wet sand.
Press the mixture into a 9-inch springform pan and bake for 8 minutes. Cool the crust and reduce oven temperature to 350 °F (175 °C).
In a large bowl, beat 16 oz cream cheese until smooth. Add sour cream, cornflour, 1 cup sugar, ½ tsp vanilla extract, and vanilla bean seeds or paste. Mix until fully blended.
Pour the cheesecake mixture over the cooled crust and bake for 30–35 minutes, or until edges are set and center slightly jiggles. Cool completely.
For the mousse, whip 1 cup cream with ¼ tsp vanilla extract until soft peaks form. Add 2 Tbsp powdered sugar and continue whipping to slightly stiffer peaks.
In a separate bowl, beat 4 oz cream cheese until fluffy, then mix in the melted white chocolate. Gently fold in the whipped cream until well combined.
Spread the mousse layer evenly over the cooled cheesecake layer.
For the topping, whip 1 cup cream with 1 Tbsp powdered sugar and vanilla bean seeds until soft but stable peaks form.
Spread the whipped cream evenly over the mousse layer.
Refrigerate the entire cheesecake for at least 1–2 hours or overnight until fully set. Slice and serve chilled.

Notes

You can use digestive biscuits or chocolate wafers instead of graham crackers for a flavor variation.

Add lemon zest to the cheesecake layer for a citrus twist.

Swap white chocolate mousse for dark chocolate mousse for a richer flavor contrast.

Omit the whipped topping and garnish with white chocolate shavings to simplify.

Make mini versions in muffin tins for individual servings.

Store covered in the fridge for up to 5 days or freeze individual slices for up to 1 month.

Prep Time: 45 minutes
Cook Time: 43 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 275-290
Sugar: 18g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 65mg