Vanilla Bean Cheesecake With Walnut Crust Recipes

THE BEST VANILLA BEAN CHEESECAKE

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.

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
• Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
• Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
• Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
• Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
• Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Steps:

• Preheat oven to 350° and butter a 10-inch springform pan.
• In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
• In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
• Reduce the oven temperature to 300°.
• In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
• Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
• Return to oven and bake an additional 5 minutes.
• Place on wire rack and let cool to room temperature.
• Run a thin sharp knife around cake and remove the ring.
• Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

SOUR CREAM CHEESECAKE WITH VANILLA BEAN

Steps:

• In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
• Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
• Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
• Mix the graham crackers with 1/4 C sugar.
• Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
• Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
• Remove and let cool.
• Preheat oven to 350 degrees.
• Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
• Bake 30-35 minutes, cool 1 hour.
• In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
• In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
• Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.