Vanilla Bean Cheesecake Recipe

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Vanilla Bean Cheesecake

This delicious cheesecake, with the pure taste of vanilla bean, is a real crowd pleaser.

1 1/2 cups graham crackers, finely crushed

1 1/24 cups sugar, divided

1/2 cup butter, melted

1 cup butter, softened

1 egg yolk, beaten

3/4 teaspoon vanilla, divided

1 (16 oz.) package cream cheese, softened

1 cup sour cream

2 tablespoons cornstarch

2 vanilla bean pods, beans removed, divided

2 cups whipping cream

3 tablespoons powdered sugar

4 oz. reduced fat cream cheese, softened

4 oz. white chocolate baking squares, melted

Directions

Preheat oven to 375 degrees.

How to make crust

Line a 9-inch 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.

How to make filling

Lower oven to 350 degrees.

Combine cream cheese, sour cream, cornstarch, and 1 cup sugar, mixing until sugar dissolves.

Add butter, 1/2 teaspoon 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 cup cream until soft peaks form. Add 2 tablespoons 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 cup whipping cream until soft peaks form. Add 1 tablespoon 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.

How to make topping

In another cold bowl, beat 1 cup whipping cream until soft peaks form. Add 1 tablespoon 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.