Vanilla Bean Cheesecake Recipe
Three whole scraped vanilla beans give this glorious, rich cheesecake telltale black specks of tropical flavor. This makes a big batch, so you might have enough to make some mini cheesecakes too.
A rich cheesecake is topped with white chocolate mousse and vanilla bean whipped cream in this decadent Cheesecake Factory® copycat recipe.
I'm rating the actual cheesecake part because I went with a traditional graham cracker crust instead of the vanilla sandwich cookie crust. I had just found a super good buy on fresh vanilla beans and was searching for the perfect recipe to showcase them. This is the recipe I chose and it is delicious! It's a somewhat dense cheesecake - not light or fluffy in any way. Even though I put the seeds of 3 whole vanilla beans into my cheesecake batter, the telltale black specks were not evident. But even so, the flavor was out of this world. I must comment on the baking time though. My cheesecake ended up being in the oven for close to 2 hours even though the recipe states 1 hour 20 minutes. I was so worried it would be dry but I shouldn't have worried. I turned off the oven when the very middle of the cheesecake was only slightly still jiggly and then left it in the turned off oven, with the oven door ajar, for another hour. Then I wrapped it well (still in the unmolded springform pan) in plastic wrap and
My husband hates cheesecake and always begs me to make this one. I did omit the vanilla bean from the crust and just added it to the batter. I usually make mini cheesecakes (2in), and it is the perfect amount of batter and crust to make 48. It took me a while to figure out the temp and time I needed to cook the minis for, but I finally got it. I put a metal bowl of water on the bottom rack and cook on 300 degrees for 25 to 30 minutes. I only have one pan, so it takes a while, but it is worth it. I've started to make these for every party we have or go to. Everyone loves it!
amazing!!!!!!!!! my springform pan broke, so i used a 9X13 and it worked just as well...i improvised and placed another 9X13 pan of just water on the other rack in my oven and it worked perfectly.....even had enough batter to make little individual cheesecakes
The directions said bake for an hour twenty minutes. I kept it in the oven for an hour twenty five. .... At this point the center didnt seem jiggly so I figured it was done. Well it wasn't done enough to tast like cheesecake. It was kind of cottage cheesy and puddingy.....also I should have listened to others and added more vanilla bean. Would not make again.
After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.