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Vanilla Bean Cheesecake

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Sunday, 06 December 2009 15:09


  • 1 1/2 cups finely crushed graham crackers
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1/4 teaspoon vanilla


  • Crush the graham crackers. Mix in the sugar, then stir in the melted butter.
  • Line a springform pan with non-stick foil. Press graham crackers into the pan.
  • Bake at 375º for 8 minutes or until edges are slightly brown. Remove and let cool.


  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 Tablespoons corn starch
  • 1 cup sugar
  • 2 Tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • vanilla beans from one pod


  • Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved.
  • Add butter, vanilla and beans, blend until smooth. Don’t overmix.
  • Bake at 350F 30 to 35 minutes. Cool 1 hour.

White Chocolate Mousse:

  • 1 cup whipping cream
  • 2 Tablespoons powdered sugar
  • 4 ounces 1/3 less fat cream cheese, softened
  • 4 ounces white chocolate baking squares, melted


  • In a cold mixing bowl beat cream until soft peaks form.
  • Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge.
  • In the same mixing bowl, beat the cream cheese until fluffy.
  • Add the white chocolate and beat until smooth. Fold in the whipped cream.

Vanilla Bean Whipped Cream:

  • 1 cup whipping cream
  • 1 Tablespoon powdered sugar
  • Beans from one vanilla pod


  • In cold mixing bowl, beat whipping cream until soft peaks form.
  • Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.


  • After the cheesecake has cooled spread the mousse evenly on top.
  • Refrigerate for about an hour then spread the whipped cream on top. Refrigerate several hours before serving.


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