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Vanilla-Bean-Cheesecake-Recipe

Vanilla Bean Cheesecake

Recipe Author: Naomi

This Vanilla Bean Cheesecake dazzles with its rich and creamy texture, flavored with vanilla bean paste and complemented by white chocolate, making it a delightful dessert for any occasion.

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  • Prep Time 1 minutes
  • Cook Time 1 minutes
  • Yield 16 servings 1x

Ingredients

Scale
  • 11 oz Nilla Wafers (1 box)
  • 1/2 cup Unsalted butter (melted)
  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1 TBSP Vanilla bean paste (or vanilla extract)
  • 1/2 cup Sour cream (room temperature or greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 4 Large eggs (room temperature)
  • 4 oz Cream cheese (room temperature)
  • 4 oz White chocolate bar (I used Lindt)
  • 2 TBSP Heavy cream
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions

  1. Preheat the oven to 325℉. Prepare a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
  2. Blend the Nilla Wafers into fine crumbs using a food processor.
  3. Mix the Nilla Wafer crumbs with melted butter in a small bowl.
  4. Press the crumb mixture into the prepared pan, forming a crust halfway up the sides. Compact it using the bottom of a measuring cup.
  5. Bake the crust for 11 minutes.
  6. Boil water for the water bath.
  7. Using a mixer, beat together cream cheese and sugar at high speed for 2 minutes.
  8. Add sour cream, heavy cream, and vanilla bean paste; mix until combined.
  9. Slowly add eggs at low speed just until combined; pour cheesecake batter over the crust.
  10. Prepare the water bath by placing the springform pan in a larger cake pan or wrapping it in foil for protection.
  11. Pour hot water into the roasting pan halfway up the sides of the cake pan or springform pan.
  12. Bake for 55-65 minutes until the edge is set with a slight jiggle in the center.
  13. Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes.
  14. Transfer to a cooling rack to cool completely, then wrap in foil and chill in the fridge for at least 6 hours or overnight.
  15. Beat cream cheese, melted white chocolate, and heavy cream in a small bowl until creamy for the mousse.
  16. Whisk heavy cream, powdered sugar, and vanilla in a metal bowl until thick; fold in the white chocolate mixture until stiff peaks form.
  17. Optionally, make additional whipped cream by whisking heavy cream, powdered sugar, and vanilla until stiff peaks form.
  18. Remove the cheesecake from the pan and spread the white chocolate mousse on top.
  19. Pipe dollops of whipped cream on top using a piping tip.

Notes

For a richer flavor, use high-quality white chocolate.
Make sure all dairy ingredients are at room temperature for a smooth batter.
Chilling the cheesecake overnight enhances its flavor and texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 412
  • Sugar: 28g
  • Sodium: 303mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 133mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

Did you enjoy this recipe?

I would love to hear about it! Please leave a rating and a review to let me know, so I can continue to provide recipes that you will love!!

Find it online: https://velvetcrust.com/vanilla-bean-cheesecake/