Hello there, Bohm Squad and fellow baking enthusiasts! Today, I want to share a delightful cheesecake recipe that will not only tantalize your taste buds but also serve as a therapeutic escape from the daily hustle and bustle. As a passionate home baker, I firmly believe that baking has the power to make life better, one recipe at a time. So, let’s dive into this delectable and delicious cheesecake and discover how baking can be an excellent form of stress relief.
Baking for me is like a meditation: just take it one step at a time, stay in the moment, and enjoy the process as well as the outcome.
It might seem complicated, but sometimes complicated is the most rewarding. And then, there you have it – a rich, creamy cheesecake that’s not only a delight for your taste buds but also a wonderful way to de-stress through baking. So, take a deep breath, enjoy the process, and then enjoy a slice of your homemade cheesecake, letting the simple act of baking make your life a little better, one recipe at a time.
Stay tuned for more baking adventures and stress-relief recipes from me, your friendly neighborhood home baker! And who knows, perhaps one day, I’ll turn my passion into a restaurant or bakery where you can savor these treats in person!
3 Layer Vanilla Bean Cheesecake
Notes
You’ll need:
- 9-inch springform pan (I highly recommend Fat Dadio!)
- Stand mixer with paddle and whisk attachments (two bowls are helpful)
Ingredients
- For the Crust:
- • 1 1/2 cups (150 g) graham cracker crumbs
- • 1/4 cup (50 g) granulated sugar
- • 1/3 cup (76 g) butter, melted
- For the Cheesecake filling:
- • 3 (24 oz / 675 g) packages of cream cheese, room temperature, softened
- • ¾ cup (184 g) sour cream, room temperature
- • 1/3 cup (80 g) heavy whipping cream, room temperature
- • 1 cup (200 g) granulated sugar
- • 2 vanilla bean pods, scraped of seeds
- • 3 large eggs, room temperature
- For the Mousse layer:
- • 8 oz (200 g) white chocolate, chips or roughly chopped bars
- • 1 1/2 cups (360 g) heavy whipping cream, cold
- • 1 tbsp (8 g) powdered sugar
- • 1 vanilla bean pod, scraped of seeds
- • 8 oz (225 g) cream cheese, room temperature
- For whipped cream layer
- • cup (240 g) heavy whipping cream, cold
- • ¼ cup (25 g) powdered sugar
- • 1 vanilla bean pod, scraped of seeds
Instructions
- Preheat Your Oven:
- Place racks in the center of the oven. Preheat your oven to 350°F. (This recipe does not stipulate the use of a ban marie for baking, if you have the time, you don’t need it).
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
- Reduce the oven temperature to 325°F.
- Make the Filling
- In a large bowl or bowl of a stand mixer, mix cream cheese for about 30 – 60 seconds until smooth.
- Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, heavy whipping cream, and vanilla beans.
- Mix again until incorporated.
- Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
- Gradually add the sugar and vanilla extract, continuing to beat until well combined.
- Add the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix; this can lead to cracking.
- Bake the Cheesecake
- Pour the cream cheese filling over the prepared crust in the springform pan.
- Tap the pan on the counter to remove any air bubbles.
- Place the pan in the preheated oven on the middle rack and bake for 30 minutes at 325° F.
- Reduce temperature to 250° F and continue cooking for 45 minutes more.
- Cool and Chill
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
- Afterward, remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Mousse Layer
- Place white chocolate chips in a double boiler over low heat, stirring constantly until melted. Alternatively, you can place it in a microwave-safe bowl gently melt slowly for 10-15 seconds at a time.
- Set aside and let cool slightly.
- In a chilled bowl, add heavy whipping cream, sugar, and vanilla bean seeds and whip until stiff peaks form.
- In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined.
- Gently fold in the whipped cream mixture until no streaks remain.
- Remove the chilled cheesecake from the refrigerator and spread the mousse over the top, smoothing it out evenly. Cover loosely with foil or plastic wrap and chill for at least 1 1/2 hours.
- Whipped Cream Topping
- In a chilled bowl, add heavy whipping cream, sugar, and vanilla beans and whip until stiff peaks form.
- Spread evenly over the top of the mousse layer.
- Serve immediately or refrigerate until ready.
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