Pat and his Cheesecakes- from Mel's Kitchen Cafe

I've made Pat a lot of cheesecake and we've bought a lot. Here were two of the best!

Classic Cheesecake

•  3 cups finely ground graham crackers (about 40 squares)
•  2 tablespoons sugar
•  1/2 cup butter, melted

FILLING:

•  2 (8-ounce) blocks cream cheese, room temperature
•  1 cup sugar
•  3 eggs
•  1 teaspoon vanilla extract
•  1 lemon, zest finely grated
•  1 pint sour cream

INSTRUCTIONS

1. To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
2. To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
3. Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.

Vanilla Bean White Chocolate Mousse Cheesecake

CRUST:

•  1 1/2 cups finely crushed graham crackers
•  1/4 cup granulated sugar
•  1 egg yolk
•  1/4 teaspoon vanilla extract
•  6 tablespoons butter, melted

CHEESECAKE:

•  16 ounces cream cheese, softened
•  1 cup sour cream
•  2 tablespoons cornstarch
•  1 cup granulated sugar
•  1/2 teaspoon vanilla
•  vanilla bean seeds, scraped from one pod

WHITE CHOCOLATE MOUSSE:

•  1 cup heavy whipping cream
•  1/4 teaspoon vanilla extract
•  2 tablespoons powdered sugar
•  4 ounces cream cheese, softened
•  4 ounces white chocolate baking squares, melted

SWEETENED WHIPPED CREAM:

•  1 cup heavy whipping cream
•  1 tablespoon powdered sugar
•  vanilla bean seeds, scraped from one pod

INSTRUCTIONS

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate mousse over the cooled cheesecake.
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).