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How to Make The Best Vanilla Bean Cheesecake - A Step-by-Step Guide

Welcome to the ultimate dessert experience with our recipe for The Best Vanilla Bean Cheesecake. Perfect for any occasion, this decadent and creamy cheesecake is sure to impress your family and friends. Made with real vanilla beans and a buttery graham cracker crust, this dessert is a must-try for anyone with a sweet tooth.

Vanilla bean is the star of the show in this recipe, imparting a rich and complex flavor that elevates the traditional cheesecake to a whole new level. The use of real...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 7 hrs
  • Total Time: 8 hrs
  • Servings: 8
  • Yield: 1 9-inch cheesecake

  • 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; set aside to cool.
  • 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 crust. 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 6 hours to overnight.

    • Nutrition

    1128 cal.

    • Total Fat: 89g
    • Saturated Fat: 55g
    • Cholesterol: 261mg
    • Sodium: 478mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 0g
    • Total Sugars: 61g
    • Protein: 12g
    • Vitamin C: 1mg
    • Calcium: 221mg
    • Iron: 2mg
    • Potassium: 311mg

    Categories

    Baking recipes
    Dessert recipes
    Cheesecake recipes
    Vanilla recipes
    Special occasion recipes