Ingredients
Scale
- 11 oz Nilla Wafers (1 box)
- 1/2 cup Unsalted butter (melted)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1 TBSP Vanilla bean paste (or vanilla extract)
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 1/4 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 4 oz Cream cheese (room temperature)
- 4 oz White chocolate bar (I used Lindt)
- 2 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
Instructions
- Preheat the oven to 325℉ and spray a 9-inch springform pan with nonstick spray. Line bottom with parchment and spray again.
- Blend Nilla Wafers in a food processor until fine. Mix crushed wafers with melted butter in a bowl.
- Press the crumb mixture into the springform pan, covering the bottom and halfway up the sides. Compact with a measuring cup.
- Bake the crust for 11 minutes.
- Start the water for a water bath.
- In a large mixing bowl, beat cream cheese and sugar on high speed for 2 minutes, scraping the bowl occasionally.
- Add sour cream, heavy cream, and vanilla bean paste, mixing until combined on medium speed.
- Add eggs one at a time, mixing on low speed, then pour the cheesecake batter over the crust.
- Prepare a water bath by placing the springform pan in a larger pan filled with hot water; use either a 10-inch cake pan or wrap with aluminum foil to prevent leakage.
- Bake for 55-65 minutes until edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes before cooling completely on a rack.
- Wrap cheesecake and chill in the fridge for at least 6 hours or overnight.
- In a bowl, beat together cream cheese, melted white chocolate, and heavy cream until creamy to make the mousse.
- In another bowl, beat heavy cream, powdered sugar, and vanilla until thick, then fold in the white chocolate mixture until stiff peaks form.
- Make additional whipped cream for decoration, if desired, using the same method as above.
- Remove cheesecake from the pan, spread the white chocolate mousse on top, and pipe whipped cream dollops for decoration.
Notes
Make sure the cream cheese is at room temperature for a smoother batter.
Let the cheesecake cool completely before chilling to avoid cracks.
For best results, chill overnight to enhance the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.