Vanilla Bean White Chocolate Mousse (Print Version)

# Ingredients:

→ Crust

01 - 195 grams graham cracker crumbs
02 - 50 grams white sugar
03 - 1 egg yolk
04 - 1/4 teaspoon vanilla extract
05 - 85 grams unsalted butter, melted

→ Cheesecake Layer

06 - 450 grams full-fat cream cheese, softened
07 - 240 grams sour cream
08 - 2 tablespoons cornflour
09 - 200 grams white sugar
10 - 1/2 teaspoon vanilla extract
11 - Seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste

→ White Chocolate Mousse

12 - 240 milliliters whipping cream
13 - 1/4 teaspoon vanilla extract
14 - 2 tablespoons confectioners' sugar
15 - 115 grams cream cheese, softened
16 - 115 grams white chocolate baking squares, melted

→ Sweetened Whipped Cream Topping

17 - 240 milliliters whipping cream
18 - 1 tablespoon confectioners' sugar
19 - Seeds from 1 vanilla bean or 1-2 teaspoons vanilla bean paste

# Instructions:

01 - Preheat the oven to 190°C. In a medium bowl, mix graham cracker crumbs and white sugar. Add egg yolk and vanilla extract, stirring until integrated. Incorporate melted butter until the mixture resembles wet sand. Press firmly into the base and slightly up the sides of a 23 cm springform pan. Bake for 8 minutes, remove, and allow to cool completely. Reduce oven temperature to 175°C.
02 - In a mixing bowl, beat softened cream cheese until smooth and creamy. Blend in sour cream, cornflour, white sugar, and vanilla extract until homogenous. Add vanilla bean seeds or paste, mixing thoroughly. Spread the mixture evenly over the cooled crust. Bake at 175°C for 30–35 minutes, until the edges are set and the center is slightly wobbly. Remove from the oven and cool completely.
03 - In a clean bowl, whisk whipping cream with vanilla extract until soft peaks form. Add confectioners' sugar and whisk to medium peaks. Separately, beat cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold whipped cream into the white chocolate and cream cheese mixture, preserving volume. Spread evenly over the cooled cheesecake.
04 - Whisk whipping cream and confectioners' sugar together until soft peaks form. Add vanilla bean seeds or paste and beat to slightly stiffer peaks. Evenly spread sweetened whipped cream over the mousse layer.
05 - Refrigerate the assembled cheesecake for at least 1–2 hours or overnight until fully set. When ready to serve, release from the pan, slice, and enjoy the distinct layers and rich flavors.

# Notes:

01 - For optimal texture, allow the dessert to chill overnight before slicing to enable clean layers.

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