Quadruple Vanilla Bean Cheesecake
Recipe type: Dessert
Serves: 1 9-inch cheesecake
For the Crust:
  • 1⅔ cup crushed graham crackers
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick, 4 ounces) unsalted butter, melted
  • ½ teaspoon kosher salt
For the Vanilla Cheesecake:
  • 24 ounces (3 8-ounce packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 ½ tablespoons vanilla bean paste
  • 3 large eggs, room temperature
  • ¾ cup sour cream
  • ⅓ cup heavy cream
For the Vanilla Sour Cream Topping:
  • ½ cup sour cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla bean paste
For the Vanilla Mousse:
  • 1 cup white chocolate chips
  • 1 ½ cups heavy cream, divided
  • 8 ounces cream cheese
  • 2 tablespoons granulated sugar
  • 1 tablespoon vanilla bean paste, divided
  • ½ teaspoon kosher salt
For the Vanilla Whipped Topping:
  • ¾ cup heavy cream
  • 1 ½ tablespoons granulated sugar
  • 2 teaspoons vanilla bean paste
To make the Crust:
  1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with coking spray. Wrap the bottom and halfway up the pan with aluminum foil. This will prevent water from leaking into the pan.
  2. In a large bowl mix together graham crackers and sugar. Pour in butter and mix until crumbs are thoroughly moistened.
  3. Pour into pan, use a cup to press crumbs down. Bake for 10 minutes, rotating halfway. As crust cools, sprinkle with salt.
To make the Vanilla Cheesecake:
  1. Preheat oven to 325 degrees F. Place springform pan into a roasting pan and have boiled water ready.
  2. In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and vanilla until smooth and lump free. You'll have to scrape the bowl and beater several times, you do not want any lumps. Add eggs one at a time, beating until just mixed. Finally add sour cream and heavy cream.
  3. Tap bowl several times on the counter, releasing any air bubbles in the batter. Pour on top of cooled crust, smoothing out the top. Carefully pour the hot water into the roasting pan and around the cheesecake, going only halfway up the sides of the cheesecake pan.
  4. Bake until sides have firmed but center still jiggles, about 65 minutes. Turn oven off and leave cheesecake in oven for 10 minutes. Remove from oven and cool on wire rack, loosely tented with aluminum foil for 1 hour.
To make the Vanilla Sour Cream Topping:
  1. Mix sour cream, sugar, and vanilla in a small bowl. After cheesecake has cooled out of the oven for an hour, gently spread the sour cream mixture onto cheesecake, transfer cheesecake to refrigerator to chill for 8 hours.
To make the Vanilla Mousse:
  1. Microwave white chocolate with 3 tablespoons of heavy cream for 20 second intervals, stirring after each heating, until melted. Let cool to room temperature.
  2. In a stand mixer fitted with a whisk attachment, beat remaining heavy cream until soft peaks form. Sprinkle in sugar and add half of the vanilla, raise speed up to medium-high, beating until stiff peaks form. Pour into a separate bowl and set aside.
  3. Switch to a paddle attachment and beat cream cheese until smooth, scrape bowl as needed. Add in the slightly cooled white chocolate, remaining vanilla, and salt, beating to combine.
  4. Working in ¼ths, add ¼ of the whipped cream to the cream cheese- white chocolate mixture. Stir the first ¼th in the loosen and lighten the mixture. Fold in the remaining whipped cream until no streaks appear. Pour and spread onto cooled cheesecake, chilling for a minimum of 1 hour.
To make Vanilla Whipped Topping:
  1. In a stand mixer fitted with a whisk attachment beat heavy cream until soft peaks form. Add sugar and vanilla and raise the speed to medium-high until stiff peaks form. Spread whipped cream layer onto cheesecake, chilling for a final hour. Garnish with white sprinkles.
Cheesecake base recipe adapted from Cooking Classy
Recipe by Layer Cake Parade at https://layercakeparade.com/quadruple-vanilla-bean-cheesecake/