THE BEST VANILLA BEAN CHEESECAKE
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
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
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 »
You'll also love
Smart RK
[email protected]I'm so happy I found this recipe. It's the best vanilla bean cheesecake I've ever had.
bex broyles
[email protected]This cheesecake is a great make-ahead dessert. You can make it a day or two in advance.
Don Badhon
[email protected]I love how versatile this recipe is. You can add different toppings to change up the flavor.
Onlymethatsit Yo
[email protected]This cheesecake is the perfect balance of sweet and tangy.
Amy Mazibuko
[email protected]I'm definitely going to make this cheesecake again. It's a new favorite!
Yoseph Tesfaye
[email protected]This cheesecake is a bit expensive to make, but it's worth it for the quality.
Muhamad Abid
[email protected]I love that this recipe uses a water bath. It helps the cheesecake cook evenly.
Asaddar Ali
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Kayzia Dei
[email protected]I'm not a baker, but this recipe was easy to follow and the cheesecake turned out great.
Kwawezy Gh
[email protected]I made this cheesecake for my family and they loved it. It was gone in no time!
KESH DA GREAT
[email protected]This cheesecake is a bit time-consuming to make, but it's totally worth it.
Ojo Ayoola
[email protected]I'm so glad I found this recipe. It's the best vanilla bean cheesecake I've ever had.
Atif Ahmad
[email protected]This cheesecake is definitely worth the effort. It's a showstopper!
Ngozika Geraldine
[email protected]I'm not usually a big fan of cheesecake, but this one is amazing. I couldn't stop eating it!
MD FORHAT ISLAM
[email protected]The crust is the perfect complement to the creamy cheesecake filling.
Linn Asant
[email protected]This cheesecake is so smooth and creamy. It just melts in your mouth.
Lisa Ostrom
[email protected]I love that this recipe uses real vanilla beans. It makes such a difference in the flavor.
jeet gupta
[email protected]This cheesecake is absolutely delicious! The vanilla beans give it a wonderful flavor.
FreeBubbles0
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's my go-to recipe for special occasions.
Daniel Welch
[email protected]This cheesecake was a hit at my dinner party! Everyone raved about how creamy and flavorful it was.