Best 7 White Chocolate Vanilla Bean Cheesecake Ice Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a sweet and creamy dessert that's perfect for any occasion? Look no further than the delightful white chocolate vanilla bean cheesecake ice cream. This indulgent treat combines the richness of white chocolate and the aromatic vanilla beans with the smooth texture of cheesecake and the coldness of ice cream, creating a symphony of flavors that will tantalize your taste buds. Whether you're looking for a special dessert to serve at a gathering or simply want to indulge in a sweet treat, this recipe will guide you through the steps to make the best white chocolate vanilla bean cheesecake ice cream that will leave you craving for more.

Let's cook with our recipes!

THE BEST VANILLA BEAN CHEESECAKE



The Best Vanilla Bean Cheesecake image

Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

Provided by littlebit86

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time P1DT3h5m

Yield 8

Number Of Ingredients 16

2 Madagascar vanilla beans
1 ¼ cups graham cracker crumbs (such as Keebler®)
⅓ cup butter, melted
¼ cup white sugar
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
2 cups heavy whipping cream
¼ cup confectioners' sugar
2 (4 ounce) bars white baking chocolate, chopped
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 ½ tablespoons confectioners' sugar

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
  • 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.
  • 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.
  • 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 cheesecake. Chill for 1 to 2 hours.
  • 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 1 day.

Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g

VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE



Vanilla Bean Cake with White Chocolate Ganache image

For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. -Lisa Bogar, Coventry, Vermont

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 16 servings.

Number Of Ingredients 24

6 large eggs
1 cup unsalted butter, softened
1-3/4 cups sugar, divided
2 teaspoons vanilla extract
1 vanilla bean
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
WHITE CHOCOLATE GANACHE:
12 ounces white baking chocolate, finely chopped
1/2 cup heavy whipping cream
SWISS BUTTERCREAM:
1 cup sugar
1/2 teaspoon cream of tartar
4 large egg whites
1 cup unsalted butter, softened
7 tablespoons shortening
1 teaspoon vanilla extract
FILLING:
1/3 cup apricot preserves
1 cup sliced fresh strawberries
GARNISH:
Additional sliced fresh strawberries

Steps:

  • Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Nutrition Facts : Calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.

WHITE CHOCOLATE VANILLA BEAN CHEESECAKE ICE CREAM



White Chocolate Vanilla Bean Cheesecake Ice Cream image

This is absolutely the most decadent, richest ice cream I have ever tasted. With a red raspberry sauce it is a great finish to a meal. Serve small portions with shortbread or ladyfingers and espresso.

Provided by Queen Dragon Mom

Categories     Frozen Desserts

Time 2h5m

Yield 2 quarts

Number Of Ingredients 9

1 1/2 cups sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
3 cups whole milk
2 cups heavy cream
3 eggs, beaten
4 ounces cream cheese or 4 ounces mascarpone
1 vanilla bean
10 ounces white chocolate

Steps:

  • Split bean, scrape out seeds.
  • Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
  • Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
  • Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
  • It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
  • When all is melted, remove from heat and let cool slightly. This is not a thick custard.
  • Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
  • Cover with plastic wrap and refrigerate overnight.
  • Freeze according to ice cream maker's directions.
  • Temper the finished ice cream in a tightly covered container for several hours.

Nutrition Facts : Calories 2714.2, Fat 172.7, SaturatedFat 103.9, Cholesterol 762.1, Sodium 782.6, Carbohydrate 263.6, Fiber 0.2, Sugar 253.8, Protein 39.3

VANILLA BEAN WHITE CHOCOLATE MOUSSE CHEESECAKE



Vanilla Bean White Chocolate Mousse Cheesecake image

Provided by Mel

Categories     Cheesecakes

Time 2h10m

Number Of Ingredients 19

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)
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)
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)
1 cup heavy whipping cream
1 tablespoon powdered sugar
vanilla bean seeds (scraped from one pod)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Spread the white chocolate mousse over the cooled cheesecake.
  • 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.
  • Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

Nutrition Facts : ServingSize 1 Slice, Calories 585 kcal, Carbohydrate 42 g, Protein 6 g, Fat 45 g, SaturatedFat 26 g, Cholesterol 150 mg, Sodium 316 mg, Fiber 1 g, Sugar 33 g

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE



Vanilla Cheesecake With Chocolate Glaze image

A decadent cheesecake with vanilla flavor using a vanilla bean, and a fantastic chocolate glaze - a super recipe from Martha Stewart -

Provided by Chef mariajane

Categories     Cheesecake

Time 2h

Yield 1 9-inch cheesecake

Number Of Ingredients 10

7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (about 11 crackers)
1 1/4 cups sugar
2 lbs cream cheese, room temperature
1 vanilla bean, split in half lenghtwise
4 large eggs, lightly beaten
1 cup sour cream
1 pinch salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream

Steps:

  • Heat oven to 350°F
  • In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12-15 minutes. Transfer to a wire rack.
  • Reduce temperature to 275°F In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
  • Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl, Beat in sour cream and salt, Pour batter into crust.
  • Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the ourside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
  • To serve place chocolate, remaining 2 tablespoons butter, and cream in top of double boiler, or a heat-proof bowl set over a pan of gently simmering water, Srir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

Nutrition Facts : Calories 7224.7, Fat 589, SaturatedFat 357.3, Cholesterol 2241, Sodium 4079.1, Carbohydrate 434.7, Fiber 31.8, Sugar 294.4, Protein 133.6

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE



Vanilla Bean Cheesecake with Chocolate Ganache image

This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate graham cracker crumbs (about 16 graham crackers)
4 teaspoons grated orange zest
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
2 cups fresh raspberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

Nutrition Facts :

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE



Vanilla Cheesecake with Chocolate Glaze image

A chocolatey glaze is just the thing this creamy vanilla cheesecake needs for ultimate indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 10

7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs (about 11 crackers)
1 1/4 cups sugar
2 pounds cream cheese, room temperature
1 vanilla bean, split in half lengthwise
4 large eggs, lightly beaten
1 cup sour cream
Pinch of salt
6 ounces semisweet chocolate, chopped
4 tablespoons heavy cream

Steps:

  • Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
  • Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
  • Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
  • Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
  • To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

Tips for the Perfect White Chocolate Vanilla Bean Cheesecake Ice Cream:

  • Use high-quality ingredients: Fresh vanilla beans, creamy white chocolate, and full-fat cream cheese will result in the most flavorful ice cream.
  • Make sure the cream cheese is softened to room temperature: This will help it mix smoothly with the other ingredients.
  • Don't overmix the ice cream base: Overmixing can incorporate too much air into the mixture, resulting in a grainy texture.
  • Let the ice cream base chill for at least 4 hours before churning: This will help the flavors to meld and the ice cream to set properly.
  • Churn the ice cream according to your ice cream maker's instructions: Most ice cream makers will take about 20-30 minutes to churn the ice cream.
  • Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving: This will allow the ice cream to fully set and harden.

Conclusion:

White chocolate vanilla bean cheesecake ice cream is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich flavor, and hints of vanilla and cheesecake, this ice cream is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #desserts     #eggs-dairy     #easy     #frozen-desserts     #chocolate     #4-hours-or-less

Related Topics