Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory’s version. It is incredibly delicious! This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.
Ingredients
- 2 Madagascar vanilla beans
Vanilla Bean Whipped Cream
- 1 cup heavy whipping cream
- 1 ½ tablespoons confectioners' sugar
Crust
- 1 ¼ cups graham cracker crumbs (such as Keebler)
- 1/3 cup butter, melted
- ¼ cup white sugar
White Chocolate Mousse
- 2 cups heavy whipping cream
- ¼ cup confectioners' sugar
- 2 (4 ounce) bars white baking chocolate, chopped
- 1 (8 ounce) package cream cheese, softened
Cheesecake
- 2 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) container sour cream
- 1 cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
Directions
Step 1
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
Step 4
Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
Step 5
Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.
Step 6
Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
Step 7
Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
Step 8
Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.
Step 9
Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.
Tips
You can make your own graham cracker crust but I prefer to buy the Keebler mix, and you get multiple crusts from the box. I also buy my vanilla beans online because they are about $8 to $10 at the store for just two. So if you like the recipe and you want to make it more than once I suggest you get your beans online.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 1128 | |
% Daily Value * | |
Total Fat89g | 114% |
Saturated Fat55g | 276% |
Cholesterol261mg | 87% |
Sodium478mg | 21% |
Total Carbohydrate75g | 27% |
Dietary Fiber0g | 1% |
Total Sugars61g | |
Protein12g | |
Vitamin C1mg | 5% |
Calcium221mg | 17% |
Iron2mg | 9% |
Potassium311mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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