White Chocolate Mousse Vanilla Cheesecake

Last weekend my brother and sister threw their birthday party. It was about time, because their birthday was in August. We invited about 15 people to our little house to have dinner with us and celebrate the fact that these creatures where put on earth naked and screaming, respectively 23 and 17 years ago.
Normally, I like to sit around all day just being fantastic, but this time my mom asked me to make the appetizers and (of course) the dessert. Basically she said that she’d give ice cream out of a box as a dessert and chicken wings as a starter if I didn’t want to do it, but I didn’t want the shame to follow me the rest of my life. Not that I don’t like ice cream! I do! A lot. But this was just a great excuse to drop my schoolwork, hang around in the kitchen all day, eating from the pastry and making an overload of food that I could eat afterwards.

The only problem with inviting such an amount of people and baking for them, is that you can bet your life on it that you can’t make something everybody likes. Take my sister for example. She doesn’t eat anything creamy. And if I say creamy, I literally mean everything that has cream in it, or just has a moist texture. But she does eat tiramisu. Strange but true.
And of course there are some people who don’t like… chocolate. I know. I don’t know if I’d even trust ’em if they weren’t part of my family. No offence though, to you dear reader if you dislike chocolate! If you’re taking the time to read all this, then I love you anyway!

Now, back to the what-do-you-bake-for-all-those-people question. To get all of the risks out of the way, I made 4 desserts. Yap, you read me. 4 different desserts. Apple pie pots, brownie chocolate mousse trifles, biscoff (speculoos in Dutch) tiramisus (for my dear sister) and of course, the topic of today, the great and almighty White Chocolate Mousse Vanilla Cheesecake, my brother’s favorite.

The 52 jars of dessert and the whole cheesecake were gone in nearly 2 days. And sadly my stomach hurt for 3 days after. 😦


So Cheesecake…

Imagine a light and fluffy mousse of cloudy cheese on a thin layer of healthy crackers and No. Stop. Not here.
Nothing healthy and light going on here.
Are you ready for the real deal?

This cheesecake will blow your socks off. In case you’re wearing socks of course.
Starting off with a cookie crust, followed by a thick layer of baked vanilla cheesecake and topped off with a creamy white chocolate mousse, I can’t imagine that this cake doesn’t contain less than a zillion calories. So if you’re looking for a healthy, light-as-a-feather bite then this recipe might not be your cup of tea. But a cup of tea actually does taste nice with this cake. But enough of this nonsense, here you go!

Cheesecake recipe



  • 175 g McVitie’s digestive biscuits (finely crushed)
  • 60 g granulated sugar
  • 1 egg yolk
  • 1/4 tsp vanilla extract
  • 6 tbsp melted butter


  • 480 g cream cheese (Philadelphia for example)
  • 240 ml sour cream
  • 2 tbsp cornstarch/maize starch (use the white powdery one, not maizena binding agent)
  • 200 g granulated sugar
  • 2 scraped vanilla pods (the ‘seeds’)
  • 1/2 tsp vanilla extract

White chocolate mousse:

  • 240 ml heavy whipping cream
  • 1/4 tsp vanilla extract
  • 2 tbsp powdered sugar
  • 120 g cream cheese
  • 120 g white chocolate


  1. For the crust, preheat the oven to 185°C. In a bowl, mix the crushed biscuits with the sugar and add the egg yolk and vanilla extract. Mix well and stir in the melted butter. Press the mixture in the bottom of a buttered 23 cm springform pan and place it in the oven for 10 minutes or until the crust is golden brown. Remove the crust from the oven and let it cool off completely.
  2. For the cheesecake layer, beat the cream cheese with a mixer until soft and creamy. Add the sour cream, cornstarch, sugar, vanilla seeds & extract and mix until just combined and smooth.
  3. Spread the cheesecake layer over the cooled crust and bake at 175°C for 30-35 minutes, or until the edges are quite set but the middle is still somewhat jiggly. Then remove from the oven and let cool completely.
  4. For the white chocolate mousse, mix the cream and vanilla extract until stiff peaks form. Melt the white chocolate and let it cool to room temperature. In a separate bowl, beat the cream cheese until creamy and add the white chocolate, and then again, mix until smooth and creamy. Fold the whipped cream carefully into the white chocolate mixture, taking care not to deflate the whipped cream, and mix gently with a rubber spatula until the mousse is combined.
  5. Spread the white chocolate mousse over the cooled cheesecake and place it in the refrigerator for at least 4 hours, or up to overnight.

This could be the result (if you want to spend hours on making a cake pose nice on a picture), or you could just go ahead and eat it straight away!
Here’s a picture of how you can see the beautiful layers on the inside 🙂

cheesecake3Make sure that you keep the cheesecake in the refrigerator at all times (except when you eat it) otherwise the top layer will melt and make quite a mess. This cake serves up to 8 portions and stores for about 3-4 days when refrigerated.


Recept in het Nederlands:
(wees gerust, het is even goed 😉 )

Cheesecake met Witte Chocolademousse 



  • 175 g McVitie’s digestive koekjes (fijngemalen)
  • 60 g kristalsuiker
  • 1 eierdooier
  • 1/4 tl vanille extract
  • 6 el gesmolten boter


  • 480 g Philadelphia roomkaas
  • 240 ml zure room
  • 2 el maïszetmeel (het witte poeder/bloemachtige)
  • 200 g kristalsuiker
  • ‘zaadjes’ van 2 uitgeschraapte vanillestokjes
  • 1/2 tl vanille extract

Witte chocolademousse:

  • 240 ml room (min. 30% vet)
  • 1/4 tl vanille extract
  • 2 el poedersuiker
  • 120 g Philadelphia
  • 120 g witte chocolade


  1. Verwarm de oven voor op 185°C en meng (voor de bodem) in een kom de koekjes, suiker, eierdooier en vanille extract. Meng goed en voeg de gesmolten boter toe. Vet een ronde springvorm van 23cm in en plaats het koekjesmengsel in de vorm. Duw het mengsel goed aan en zorg dat ze min of meer een vlakke bodem vormt. Bak deze voor ongeveer 10 minuten of tot ze goudbruin ziet. Haal ze uit de oven en laat ze helemaal afkoelen voor gebruik.
  2. Klop de Philadelphia tot ze zacht en romig is met een mixer, voor de cheesecakelaag. Voeg de zure room, maïszetmeel, suiker, vanille zaadjes en extract toe en mix het geheel tot het net gemengd is en er geen klontertjes meer zichtbaar zijn.
  3. Spreid de cheesecakelaag uit over de gekoelde bodem en bak ze op 175°C voor 30-35 minuten, of tot de randen gebakken zijn en de cheesecake in het midden nog een beetje wobbelig is. Haal ze daarna uit de oven en laat ze weer helemaal afkoelen voor verder gebruik.
  4. Voor de witte chocolademousse, klop je de room met het vanilla extract tot ze stijf is. Smelt de witte chocolade en laat ze afkoelen tot kamertemperatuur. In een aparte kom mix je de Philadelphia tot ze crèmig is en voeg er daarna de witte chocolade aan toe, waarna je dit mengsel weer mixt tot het romig is. Meng daarna de opgeklopte room voorzichtig onder het witte chocolademengsel met een rubberen spatel, tot ze helemaal is opgenomen.
  5. Verdeel de witte chocolademousse gelijkmatig over de afgekoelde cheesecake en plaats ze voor ten minste 4 uur in de koelkast, en liefst de hele nacht door.

Photo’s taken by myself and edited by my dear brother Jesse.

Spelling check by Eliza & blurry pink napkins from the first picture by Tali.

Original cheesecake recipe by http://www.melskitchencafe.com/vanilla-bean-white-chocolate-mousse-cheesecake-my-new-favorite-cheesecake/


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