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

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Ingredients

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