Ingrédients pour Tgi Fridays Vanilla Bean Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- Cornstarch
- Vanilla Bean
- Whipping Cream
- ⅓ cup powdered sugar
- White Chocolate Baking Squares
- Vanilla Pod
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Comment préparer Tgi Fridays Vanilla Bean Cheesecake
- **Crust:** Preheat oven to 375°F (190°C). Crush graham crackers into fine crumbs. In a medium bowl, combine graham cracker crumbs, granulated sugar, egg yolk, vanilla extract, and melted butter. Mix until well combined.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan lined with non-stick foil. Bake for 8-10 minutes, or until edges are lightly golden brown. Remove from oven and let cool completely.
- **Cheesecake Filling:** In a large bowl, beat cream cheese and sour cream until smooth. Gradually add cornstarch and sugar, beating until fully incorporated. Add softened butter, vanilla bean paste (or extract and seeds), and mix until smooth. Do not overmix.
- Pour the cheesecake batter over the cooled crust. Bake at 350°F (175°C) for 30-35 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Let the cheesecake cool completely at room temperature before refrigerating for at least 4 hours, or preferably overnight.
- **White Chocolate Mousse:** In a chilled bowl, beat cold heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Set aside.
- In a separate chilled bowl, beat softened cream cheese until fluffy. Add melted white chocolate and beat until smooth. Gently fold in the whipped cream until just combined.
- **Vanilla Bean Whipped Cream:** In a chilled bowl, beat cold heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla bean paste (or extract and seeds), beating until stiff peaks form.
- Once the cheesecake has completely cooled, spread the white chocolate mousse evenly over the top. Refrigerate for about an hour.
- Spread the vanilla bean whipped cream over the mousse layer. Refrigerate for several hours (or preferably overnight) before serving.
Nutrition Information (Approximate per serving)
Sodium
163 g
Sugar
1625g
Fat
1719g
Carbs
165g
