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
CRèME BRûLéE CHEESECAKE
In a world full of cheesecakes packed with store-bought cookies, candies, and a thousand over-the-top flavors, sometimes you can't help but miss the simple flavor of a classic cheesecake.We made our favorite vanilla bean cheesecake and decided to add one additional element to elevate the overall tangy-sweet experience-we brûléed the top of the cheesecake to create a glassy layer of caramelized sugar, just like a creme brûlée. The thin layer of hard sugar cuts beautifully under the pressure of a knife, so each slice maintains a crunchy layer of sugar on top of the cake itself. Our cheesecake recipe calls for sour cream to add lightness to the filling and to add a little more tang, thus preventing the cheesecake from tasting too sweet. This unconventional cheesecake is a blend of two classics that are beloved for their simplicity and decadence, and we think the marriage of the two makes for something really special.
Provided by Micah A Leal
Time 10h45m
Number Of Ingredients 16
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.
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