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The Best Vanilla Bean Cheesecake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
480 minutes
Vanilla bean cheesecake with white chocolate mousse and vanilla whipped cream, reminiscent of The Cheesecake Factory's signature dessert.
Ingredients:
  • 2 Madagascar vanilla beans
  • 1.25 cups graham cracker crumbs (such as Keebler®)
  • 0.33333334326744 cup butter, melted
  • 0.25 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
  • 2 cups heavy whipping cream
  • 0.25 cup confectioners' sugar
  • 2 (4 ounce) bars white baking chocolate, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup heavy whipping cream
  • 1.5 tablespoons confectioners' sugar
Instructions:
  • Collect all the ingredients needed for the recipe.
  • Split 2 vanilla beans lengthwise with a sharp knife. Scrape seeds from each half into separate bowls using the flat side of the knife.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, melted butter, and 1/4 cup of white sugar in a bowl. Press the mixture onto the bottom and up the sides of a 9-inch springform pan.
  • In a large bowl, blend together 2 packages of cream cheese, sour cream, 1 cup of white sugar, and cornstarch until the sugar is fully incorporated.
  • Combine the seeds from 1 vanilla bean, softened butter, and vanilla extract in a blender, and blend until velvety smooth. Spread this mixture over the graham cracker crust.
  • Bake in the oven until the top turns a light tan color, for about 30 to 35 minutes. Allow it to cool.
  • Whip 2 cups of heavy cream in a chilled bowl with an electric mixer until soft peaks form. Gradually add 1/4 cup of confectioners' sugar, one tablespoon at a time, while continuing to beat until the cream forms stiff peaks. Refrigerate the whipped cream.
  • Gently melt white chocolate in a double boiler, stirring often and scraping down the sides with a rubber spatula to prevent burning. Allow it to cool for about 5 minutes after removing from heat.
  • Using an electric mixer, whip 1 package of cream cheese until fluffy. Mix in white chocolate until smooth. Gently fold in whipped cream. Spread the mixture over the cooled crust and refrigerate for 1 to 2 hours.
  • Whip 1 cup of heavy cream in a chilled bowl with an electric mixer until soft peaks form. Incorporate seeds from a second vanilla bean and 1 1/2 tablespoons of confectioners' sugar until stiff peaks form.
  • Smoothly and generously spread the mixture over the top of the cheesecake. Cover it and let it chill in the refrigerator until it sets completely, ideally for at least 6 hours or overnight.

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