VANILLA BEAN CHEESECAKE RECIPE - FOOD.COM
If you are a fan of vanilla (like me) you will swoon for this delectable cheesecake. I have never tried the Cheesecake Factory version, but I'm sure this is even better! Cook time includes chill time!
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours
Yield 1 cheesecake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool.
- In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake.
- Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan.
- Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf.
Nutrition Facts : Calories 849.3, FatContent 60.9, SaturatedFatContent 32, CholesterolContent 286.3, SodiumContent 616, CarbohydrateContent 65.8, FiberContent 1.3, SugarContent 52.2, ProteinContent 13.3
VANILLA BEAN CHEESECAKE RECIPE | ALLRECIPES
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Total Time 5 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 20 minutes
Yield 1 -10 inch cheesecake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538.3 calories, CarbohydrateContent 47.4 g, CholesterolContent 143.1 mg, FatContent 35.8 g, FiberContent 0.5 g, ProteinContent 8.3 g, SaturatedFatContent 18.9 g, SodiumContent 333.4 mg, SugarContent 21.7 g
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