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Wednesday, August 24, 2011

Vanilla Bean Cheesecake

From Megan's Kitchen

THE CRUST:

1 1/2 cups finely crushed graham crackers
1/4 cup sugar
1/2 cup butter (melted)
1 egg yolk, beaten
1/4 tsp. vanilla extract

Crush the graham crackers and mix in the sugar. Then add the egg yolk and vanilla. Finally stir in the melted butter. Spray a springform pan with cooking spray and press the graham cracker crust into the bottom of it. Bake the crust at 375 for 8 minutes or until the edges are slightly brown. Remove from oven and let cool.


CHEESECAKE:

16 ounces cream cheese (softened)
1 cup sour cream
2 tbsp. cornstarch
1 cup sugar
2 tbsp. butter (softened)
1/2 tsp. vanilla

Combine cream cheese, sour cream, corn starch and sugar. Mix until sugar is dissolved. Add butter and vanilla and blend until smooth but be sure not to overmix. Bake at 350 for 45-55 minutes - you want the middle to set. Cool completely before adding the last layer.



WHITE CHOCOLATE MOUSSE:

1 cup whipping cream
2 tbsp powdered sugar
4 ounces cream cheese (softened)
4 ounces white baking squares (melted)

In a cold mixing bowl, beat the cream until soft peaks form. Add the powdered sugar gradually until stiff peaks form. Put this in another bowl and put it in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream. Spread over the top the cheesecake and enjoy!





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