Vanilla Bean Cheesecake with White Chocolate Mousse
This Vanilla Bean Cheesecake with White Chocolate Mousse starts with a buttery graham cracker crust for the perfect crunch, followed by a creamy, tangy vanilla bean cheesecake filling that lets the vanilla truly shine. It’s finished with a lush layer of white chocolate mousse and served with a vibrant berry compote for a beautifully balanced, elegant dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Graham Cracker Crumbs: Create the classic buttery, crunchy base that balances the creamy cheesecake filling.
Salted Butter: Binds the crust and adds rich flavor while enhancing the sweetness of the dessert.
Cream Cheese: Forms the smooth, creamy, and tangy foundation of both the cheesecake and white chocolate mousse layers.
Granulated Sugar: Sweetens the cheesecake and mousse while helping achieve a silky, balanced texture.
Eggs: Provide structure and richness, allowing the cheesecake to set while staying creamy.
Greek Yogurt Or Sour Cream: Adds tang and moisture, keeping the cheesecake soft and luscious without being dense.
Heavy Whipping Cream: Creates a rich, velvety mouthfeel in the cheesecake and helps the mousse whip up light and airy.
Amoretti Vanilla Bean Paste: Delivers deep, aromatic vanilla flavor with visible vanilla bean specks for a bakery-style finish.
Salt: Enhances all the flavors and balances the sweetness of the cheesecake and mousse.
White Chocolate: Adds a smooth, luxurious sweetness to the mousse layer that complements the vanilla bean cheesecake.
Mixed Berries: Provide a fresh, tart contrast to the rich cheesecake and white chocolate mousse.
Maple Syrup: Naturally sweetens the berry compote while adding subtle depth and warmth.
Lemon Juice: Brightens the berry compote with a touch of acidity for a well-balanced topping.
Why You’ll Love Vanilla Bean Cheesecake with White Chocolate Mousse:
Deep Vanilla Bean Flavor: Amoretti’s Vanilla Bean Paste adds an exceptionally rich, aromatic vanilla flavor that truly shines through the cheesecake.
Ultra Creamy Texture: The cheesecake filling is smooth, dense, and velvety with just the right amount of tang.
Perfect Layered Dessert: The contrast between the graham cracker crust, vanilla bean cheesecake, and fluffy white chocolate mousse makes every bite exciting.
Balanced Sweetness: The vanilla-forward cheesecake isn’t overly sweet, allowing the white chocolate mousse and berry compote to complement without overpowering.
Crunch Meets Creaminess: The buttery graham cracker crust adds the perfect crisp texture against the creamy layers.
Elegant Yet Approachable: This dessert looks bakery-worthy but is made with familiar, straightforward ingredients.
Ideal Make-Ahead Dessert: Cheesecake sets beautifully in advance, making it perfect for entertaining or special occasions.
Berry Compote Finish: The bright, slightly
Tips for Making Vanilla Bean Cheesecake with White Chocolate Mousse:
Properly Prep the Pan: Line the bottom with parchment and tightly wrap the pan with foil (or slow cooker liners) to prevent any water from leaking into the crust during the water bath.
Pack the Crust Firmly: Use the bottom of a measuring cup to firmly press the graham cracker crust into the pan so it holds together cleanly when sliced.
Don’t Skip Pre-Baking the Crust: Baking the crust first ensures it stays crisp and doesn’t become soggy under the cheesecake filling.
Use Room-Temperature Ingredients: Cream cheese, eggs, yogurt, and cream should all be at room temperature to create a smooth, lump-free batter.
Mix Gently After Adding Eggs: Whisk the eggs in one at a time and avoid over-mixing to prevent incorporating too much air, which can cause cracking.
Switch to Hand Whisking: Hand-whisking once the eggs are added helps keep the cheesecake ultra-creamy and dense rather than airy.
Remove Air Bubbles: Gently tapping the pan and popping surface bubbles prevents cracks and ensures an even bake.
Use a Water Bath: The water bath regulates oven heat and creates a humid environment, resulting in a silky, evenly baked cheesecake.
Bake Until Just Set: The edges should be set while the center still jiggles slightly—this guarantees a creamy interior once chilled.
Cool Slowly: Letting the cheesecake cool gradually in the oven with the door cracked helps prevent sinking and cracking.
Chill Thoroughly: Refrigerate for at least 6 hours or overnight so the cheesecake fully sets before adding the mousse layer.
Melt White Chocolate Gently: Use short microwave bursts and stir frequently to avoid scorching or seizing the chocolate.
Whip Cream to Stiff Peaks: Fully whipped cream gives the white chocolate mousse its light, fluffy structure.
Fold, Don’t Stir: Gently folding the whipped cream into the mousse keeps it airy and smooth.
Set the Mousse Before Serving: Chill the cheesecake after adding the mousse so it firms up cleanly for slicing.
Balance with Berry Compote: The slightly tart berry compote cuts through the richness and adds brightness to each bite.
How to Store Vanilla Bean Cheesecake with White Chocolate Mousse:
Refrigerator: Store the cheesecake tightly covered in the refrigerator for up to 4–5 days. Keep it chilled to maintain the creamy texture of both the cheesecake and white chocolate mousse layers.
Make Ahead: This cheesecake is ideal for making ahead, as the flavors deepen and the texture sets beautifully after an overnight chill.
Freezing (Without Mousse): For best results, freeze the cheesecake without the white chocolate mousse and berry compote. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the mousse before serving.
Freezing (With Mousse): You can freeze the fully assembled cheesecake, but note the mousse may soften slightly when thawed. Freeze slices individually for cleaner results.
Serving After Storage: For the best texture, let the cheesecake sit at room temperature for 10–15 minutes before slicing and serving.
FAQs:
Q: Can I make this cheesecake ahead of time?
A: Yes. This cheesecake is perfect for making ahead and actually tastes even better after chilling overnight. You can make it up to 1–2 days in advance.
Q: Do I have to use a water bath?
A: A water bath is highly recommended. It helps the cheesecake bake evenly, prevents cracking, and keeps the texture ultra creamy and smooth.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set while the center still has a slight jiggle. It will continue to set as it cools and chills.
Q: Can I use vanilla extract instead of vanilla bean paste?
A: Yes, but vanilla bean paste (especially Amoretti) adds a deeper, richer vanilla flavor and visible vanilla bean specks that really shine in this cheesecake.
Q: Can I skip the white chocolate mousse layer?
A: Absolutely. The vanilla bean cheesecake is delicious on its own, but the mousse adds an extra creamy, luxurious layer if you want something more decadent.
Q: What’s the best way to slice this cheesecake cleanly?
A: Use a sharp knife dipped in hot water and wiped clean between each cut for neat, professional-looking slices.
Q: Can I use store-bought berry compote instead of homemade?
A: Yes. Store-bought compote or even fresh berries work well if you’re short on time.
Q: Does this cheesecake freeze well?
A: The cheesecake base freezes very well. For best results, freeze without the mousse and add the mousse after thawing.
Q: Why does the cheesecake rest in the oven after baking?
A: Gradually cooling the cheesecake helps prevent cracks and ensures a smooth, creamy texture.
Q: Should I serve this cheesecake cold or slightly softened?
A: It’s best served chilled, but letting it sit at room temperature for 10–15 minutes before serving gives the creamiest texture.
Love this cheesecake? Check out my other cheesecake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this vanilla bean cheesecake with white chocolate mousse. Happy baking!
