Description
A creamy and rich vanilla bean white chocolate mousse cheesecake with a smooth texture.
Ingrédients
L'échelle
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1/2 cup sugar
- 1 vanilla bean, split and scraped
- 3 large eggs
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate and vanilla bean seeds, mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture gently.
- Add eggs one at a time, mixing after each addition.
- Stir in lemon juice.
- Pour the filling into the crust and smooth the top.
- Bake for 45-50 minutes, or until set.
- Let it cool and refrigerate for at least 4 hours before serving.
Notes
- Ensure all ingredients are at room temperature before starting.
- Use high-quality white chocolate for the best flavor.
- Let the cheesecake cool completely before refrigerating.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 450
- Sucre: 30g
- De Sodium: 200mg
- La graisse: 30g
- Graisses Saturées: 18g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 1g
- La protéine: 6g
- Le taux de cholestérol: 100mg
Mots-clés: vanilla bean white chocolate mousse cheesecake