Vanilla Bean Cheesecake
Vanilla Bean Cheesecake is a rich, creamy, and dense dessert characterized by the intense flavor of scraped vanilla bean seeds embedded within the cream cheese filling. Often built on a graham cracker crust, it frequently features a white chocolate mousse topping, whipped cream, and is baked using a water bath for a smooth, cracked-free texture. Similar recipes appeared early in popular food blogs, including Certified Pastry Aficionado (2018), Amy in the Kitchen (2018), and Mel's Kitchen Cafe.
Common layers include a graham cracker crust, a dense cream cheese filling, and toppings such as vanilla bean whipped cream or white chocolate mousse. It has a A pronounced, pure, and luxurious vanilla flavor, often achieved by combining fresh vanilla bean seeds with vanilla extract.
Interestingly, the Cheesecake from Mel's Kitchen Cafe (below) does not have any eggs in it. The Copycat Cheesecake Factory Vanilla Bean Cheesecake is made with the seeds from whole vanilla beans, which makes the recipe more expensive to make, but it looks very luxurious with the seeds leaving little black flecks in the layers.
Food and Wine used a Walnut crust with their Vanilla Bean Cheesecake.
Vanilla Bean Cheesecake - Cheesecake Factory Copycat
from https://www.cookingclassy.com/
This Vanilla Bean Cheesecake is one of the most dreamy cheesecakes you’ll ever try! A copycat that’s even better than what you get at Cheesecake Factory!
You get four layers of utter deliciousness – graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. You’ll be savoring every last bit of it!
During the holidays we all need an over-the-top dessert right?
Is There a Substitute for the Vanilla Beans? This cheesecake is definitely best with vanilla beans but I know they can be so pricey these days, so you can also make this using vanilla extract. If doing so I’d use 1 tsp in the cheesecake, 1 tsp in the mousse and 1/2 tsp in the whipped topping.
Crust
1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
2 Tbsp (30g) granulated sugar
6 Tbsp (3 oz) unsalted butter, melted
Cheesecake
3 pkgs. (8 oz each) cream cheese, softened
1 cup (210g) granulated sugar
Seeds of 2 Vanilla Beans (see substitute above)
3 large eggs
3/4 cup (180g) sour cream
1/3 cup (80ml) heavy cream
Mousse
7 oz white chocolate, roughly chopped
1 1/2 cups (355ml) heavy cream
6 oz cream cheese, nearly at room temperature
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1 Vanilla Bean (see substitute above)
Whipped cream topping
3/4 cup heavy cream
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1/2 Vanilla Bean (optional) (see substitute above)
For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in).
Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
For the filling: Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan.
Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 to 75 minutes. Then turn off oven and leave cheesecake in oven with door closed for 10 minutes. Remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.
In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it's starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.
In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that's fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.
To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.
Servings: 16
Vanilla Bean White Chocolate Mousse Cheesecake
from https://www.melskitchencafe.com/
This vanilla bean white chocolate mousse cheesecake is one of the most incredible cheesecakes ever. The cheesecake batter is egg free and all the layers are luxuriously rich and smooth.
Crust:
1 1/2 cups (150 g) finely crushed graham crackers
1/4 cup (53 g) granulated sugar
1 egg yolk(can be left out if need to)
1/4 teaspoon vanilla extract
6 tablespoons (85 g) butter, melted
Cheesecake:
16 ounces (454 g) cream cheese, softened
1 cup (227 g) sour cream
2 tablespoons cornstarch
1 cup (212 g) granulated sugar
1/2 teaspoon vanilla
vanilla bean seeds scraped from one pod OR 1 tablespoon vanilla bean paste
White Chocolate Mousse:
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
4 ounces (113 g) cream cheese, softened
4 ounces (113 g) white chocolate baking squares (NOT almond bark or white chocolate chips), melted
Sweetened Whipped Cream:
1 cup heavy whipping cream
1 tablespoon powdered sugar
vanilla bean seeds scraped from one pod OR 1-2 teaspoons vanilla bean paste
For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds or vanilla bean paste until well mixed.
Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer.
In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
Spread the white chocolate mousse over the cooled cheesecake.
For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds or vanilla bean paste and mix until slightly stiffer peaks form.
Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).
Yield: 12 Slices
