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
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Yamshoon Rajpoot
[email protected]This cheesecake was a huge hit at my party! Everyone loved it, and I got so many compliments. It's definitely a keeper recipe.
louise midkiff
[email protected]I made this cheesecake for my family and they loved it! It was so creamy and smooth, and the crust was perfectly graham crackery. I'll definitely be making this again.
Adnan Kaif
[email protected]This cheesecake is the best! It's so creamy and flavorful, and the crust is perfectly graham crackery. I love that it's not too sweet, and the vanilla bean flavor is just perfect.
Naellen Zelaya
[email protected]I've never made cheesecake before, but this recipe made it so easy. It turned out perfect! The cheesecake was creamy and smooth, and the crust was perfectly graham crackery. I'll definitely be making this again.
Ifraax Axmed
[email protected]This cheesecake is amazing! It's so creamy and rich, and the vanilla bean flavor is just perfect. I love that it's not too sweet, and the crust is the perfect balance of crunchy and crumbly.
Emmanuel banks
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! The crust was crispy and the filling was creamy and smooth. I topped it with fresh berries and it was a hit at my party.
Ram Prasad Awasthi
[email protected]This cheesecake is absolutely delicious! The vanilla bean flavor is so pronounced and the texture is so creamy and smooth. I will definitely be making this again and again.
Khuzaim Sial
[email protected]I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Jay Harrison
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
sabeen dhungel
[email protected]This cheesecake was a huge hit at my party! Everyone loved it, and I got so many compliments. It's definitely a keeper recipe.
Malik touqeer ahmad Touqeer ahmad
[email protected]I made this cheesecake for my family and they loved it! It was so creamy and smooth, and the crust was perfectly graham crackery. I'll definitely be making this again.
Evelynn Enriquez
[email protected]This cheesecake is the best! It's so creamy and flavorful, and the crust is perfectly graham crackery. I love that it's not too sweet, and the vanilla bean flavor is just perfect.
Ananiya Saifu
[email protected]I've never made cheesecake before, but this recipe made it so easy. It turned out perfect! The cheesecake was creamy and smooth, and the crust was perfectly graham crackery. I'll definitely be making this again.
Imtiaz Noon
[email protected]This cheesecake is amazing! It's so creamy and rich, and the vanilla bean flavor is just perfect. I love that it's not too sweet, and the crust is the perfect balance of crunchy and crumbly.
Desiree Dulin
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! The crust was crispy and the filling was creamy and smooth. I topped it with fresh berries and it was a hit at my party.
Natalia Perez
[email protected]This cheesecake is absolutely delicious! The vanilla bean flavor is so pronounced and the texture is so creamy and smooth. I will definitely be making this again and again.
Ayesha Ramzan
[email protected]I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Nicalia Angel
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Mari Moseshvlili
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it, and I got so many compliments. It's definitely a keeper recipe.
Shawn “Yvngxsean” Evans
[email protected]This cheesecake is the best I've ever had! The vanilla bean flavor is so rich and creamy, and the crust is perfectly graham crackery. I'll definitely be making this again.