Best 5 Bruleed Vanilla Bean Cheesecake Recipes

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
• Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
• Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
• Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
• Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
• Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

CRèME BRûLéE CHEESECAKE

Steps:

• Make Crust: Preheat oven to 350°F. In a bowl, stir together graham cracker crumbs, granulated sugar, brown sugar, and salt. Add butter and stir until dry ingredients are equally hydrated. Spray a 10-inch springform pan with cooking spray, and evenly press the graham cracker crumb mixture into the bottom of the pan.
• Make Filling: In the bowl of a stand mixer, beat cream cheese on medium-high until fluffy and satiny. Add sour cream and beat to incorporate. Scrape down sides of bowl, add sugar, and beat on low until just incorporated, then beat on medium-high for 2 minutes. Add eggs, one at a time, waiting until each is fully incorporated before adding the next. Once last egg is added, beat on medium-high for 2 minutes. Add flour and mix for 1 minute. Scrape down sides of bowl and add lemon juice and vanilla bean paste; mix for an additional minute.
• Pour Filling over Crust in prepared springform pan. Wrap bottom and sides of the outside of the pan with several layers of heavy-duty aluminum foil. Place springform pan inside a large roasting pan, and fill the roasting pan with water so that it comes three-quarters of the way up the side of the pan. Carefully place roasting pan in oven and bake for 1 hour. Turn oven off but do not open the oven, leaving the cheesecake to sit in the cooling oven for an additional 30 minutes. Gently lift springform pan out of roasting pan and remove aluminum foil from pan. Leaving the cheesecake in the springform pan, run an offset spatula or knife around the edge of the cake, being careful not to cut the cake. Allow cheesecake to cool on the counter for 45 minutes before refrigerating for 8 hours or overnight.
• Remove cheesecake from springform pan, sprinkle 1 tablespoon granulated sugar evenly across surface of cake. Use a blowtorch to caramelize the sugar on the surface by applying direct heat to the sugar until it takes on a light brown color, moving in small circles around the surface of the cake until it's evenly caramelized. Allow to sit for 1 minute before adding another tablespoon of sugar on top of the first layer and repeat the caramelizing process. Allow to cool for 2 minutes before slicing and serving.

BRûLéED CHEESECAKE

Steps:

• Make brown butter: In a small saucepan, melt the butter over medium-low heat. Cook until the milk solids separate out and the butter turns deeply golden and fragrant like toasted nuts, 10 minutes. Refrigerate until solid, 15 minutes. You should have 4 ounces of brown butter. Meanwhile, pulse and grind the graham crackers to fine crumbs in a food processor. Measure out ¾ cup (81 g) of crumbs and set aside.
• Graham Cracker Crust: Add the brown butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to soften, 30 seconds, then add the brown sugar and continue mixing on medium speed, 2 minutes. Scrape down the bowl. Crack the egg into a small cup or bowl and add the vanilla. With the mixer running on medium speed, add the egg and vanilla to the batter and mix to combine almost all the way. Turn the mixer off; scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 30 seconds until nearly homogeneous; turn mixer off. Add both flours, both salts, and graham cracker crumbs; mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer; use a plastic bench scraper to transfer the dough to a work surface. Bring the dough together into a disk. Wrap disk in plastic wrap and refrigerate until chilled throughout, 1 hour or up to overnight. (Keeps for up to two days in the refrigerator.)
• Bring dough to room temperature, 10 minutes. Meanwhile, preheat oven to 325 F. Trace the circumference of a 10-inch springform pan onto parchment paper: this will be the template for rolling the dough into a circle. Spray your work surface with nonstick spray and lay the prepared parchment paper on it; the spray will keep the parchment from slipping as you work. Knead dough several times and shape into a ball. Using your hands and the rolling pin, flatten the dough into a thick disk. Dust the parchment with flour, then place the dough on it; dust the dough with flour. Using short strokes of the rolling pin, flatten the disk to be 1 inch larger than the circle, all the way around. (If the dough cracks, pinch it back together.) Place the plate of the springform pan over the circle and use a knife to trim the edges so the crust is flush with the plate. (Save extra dough for another use, such as making cookies.) Remove the plate, cover the dough with another sheet of parchment paper, flip over; then peel off and set aside the top layer of parchment. Make sure there's no residual flour on top; if there is, gently brush it off. Place the dough on a rimmed baking sheet and bake until golden, about 15 minutes.
• Crust is ready when it is golden brown and feels like a cookie. Remove from oven and let cool completely on a wire rack, either at room temperature or in the refrigerator. (Crust can be made 1 day ahead and stored at room temperature or in the refrigerator, lightly covered.)
• Cheesecake: Preheat oven to 300 F. Add cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed and blend until smooth, 1-2 minutes. Add sugar and continue mixing on medium speed until aerated, 2 minutes. Meanwhile, prepare the springform pan: Grease the inside with nonstick spray, then line the plate with a fitted parchment circle. Spray again. Wrap the outer sides and bottom of the pan with foil to insure there is no leakage. Set aside.Once the cream cheese mixture is fully aerated, scrape the sides and bottom of the bowl to bring the mixture together. Crack the eggs into a small bowl and add the vanilla.
• With the mixer on medium speed, add one egg at a time to the cream cheese mixture. When just incorporated, turn off the mixer and scrape down the sides and bottom of the bowl. Add sour cream, heavy cream, and salt; mix on low speed just to incorporate. Place a fine-mesh strainer over a large bowl and pour the cheesecake mixture through, using a rubber spatula to pass it into the bowl. Pour the strained mixture into the prepared pan. Use a spatula to smooth the top; give the pan a few light taps on the countertop to remove air bubbles. Place the pan into a large roasting pan and then into the oven. Pour enough water into the roasting pan to go halfway to the level of the cheesecake filling. Bake 40-45 minutes, checking after 30 minutes. Cheesecake is done when it feels set when poked gently. Remove pan to a towel to dry the bottom. Place in the freezer for at least 1 hour, or up to overnight.
• Assembly: Remove springform ring from frozen cheesecake. Stack crust on top of cheesecake, then invert onto a baking sheet so the springform plate is on top. Gently remove plate and peel off the parchment paper. Brûlée Topping (optional): Distribute a thin, even layer of superfine sugar on top of the cheesecake. Move a torch across the top until the sugar bubbles and caramelizes. Allow the cheesecake to rest until the sugar hardens. (You may serve it without the brûléed top, or add a berry garnish.)

THE BEST VANILLA BEAN CHEESECAKE

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.

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPING

Steps:

• For Crust:
• Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
• For Filling:
• Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
• Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
• Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
• For Topping:
• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)