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Vanilla-Bean-Cheesecake-Recipe

Vanilla Bean Cheesecake

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  • Author: Peter
  • Prep Time: 1 minute
  • Cook Time: 1 minute
  • Total Time: 2 minutes
  • Yield: 16 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Bean Cheesecake is a delightful dessert featuring a creamy texture and rich flavor from cream cheese, vanilla bean paste, and white chocolate. Perfect for any occasion, its simple preparation makes it an easy homemade treat that’s sure to impress your guests.

Ingredients

Scale
  • 11 oz Nilla Wafers (1 box)
  • 1/2 cup Unsalted butter (melted)
  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1 TBSP Vanilla bean paste (or vanilla extract)
  • 1/2 cup Sour cream (room temperature or greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 4 Large eggs (room temperature)
  • 4 oz Cream cheese (room temperature)
  • 4 oz White chocolate bar (I used Lindt)
  • 2 TBSP Heavy cream
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions

  1. Preheat the oven to 325℉ and prepare a 9-inch springform pan by spraying with non-stick spray and lining the bottom with parchment paper before spraying again.
  2. Blend Nilla Wafers to fine crumbs using a food processor. Mix the crumbs with melted butter in a bowl until combined.
  3. Press the crumb mixture into the bottom and halfway up the sides of the prepared pan, compacting with a measuring cup.
  4. Bake the crust for 11 minutes.
  5. Start boiling water for the water bath.
  6. In a large mixing bowl, beat cream cheese and sugar on high for 2 minutes, then scrape down the bowl.
  7. Mix in sour cream, heavy cream, and vanilla bean paste on medium speed until combined.
  8. Add eggs one at a time on low speed until just incorporated, then pour the batter over the crust.
  9. For the water bath, place the springform pan in a larger pan and fill halfway with hot water, or wrap the springform in foil and place in the pan filled with hot water.
  10. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.
  11. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes before transferring to a cooling rack.
  12. Wrap the cheesecake in foil and refrigerate for at least 6 hours or overnight.
  13. For the white chocolate mousse, beat cream cheese, melted chocolate, and heavy cream in a bowl until creamy.
  14. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until thick, then fold in the white chocolate mixture until peaks form.
  15. To make extra whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, if desired for decoration.
  16. Remove the cheesecake from the pan and spread the white chocolate mousse on top. Pipe whipped cream dollops if desired.

Notes

Ensure the cream cheese is at room temperature for smooth blending.
Chill the cheesecake overnight for better flavor and texture.
Use quality white chocolate for the best taste in the mousse.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 20g
  • Sodium: 350mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

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Find it online: https://cakebakingtips.com/vanilla-bean-cheesecake/