How to Make Vegan Cheesecake Factory 2021

The Best Vanilla Bean Cheesecake

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Recipe Summary The Best Vanilla Bean Cheesecake

Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

Ingredients | Vegan Cheesecake Factory 2021

2 Madagascar vanilla beans

1 ¼ cups graham cracker crumbs (such as Keebler®)

⅓ cup butter, melted

¼ 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

1 teaspoon vanilla extract

2 cups heavy whipping cream

¼ cup confectioners' sugar

2 (4 ounce) bars white baking chocolate, chopped

1 (8 ounce) package cream cheese, softened

1 cup heavy whipping cream

1 ½ tablespoons confectioners' sugar

Directions

Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.

Preheat oven to 350 degrees F (175 degrees C).

Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.

Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.

Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.

Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.

Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.

Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.

Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

You can make your own graham cracker crust but I prefer to buy the Keebler(R) mix, and you get multiple crusts from the box. I also buy my vanilla beans online because they are about $8 to $10 at the store for just two. So if you like the recipe and you want to make it more than once I suggest you get your beans online.

Info | Vegan Cheesecake Factory 2021

prep: 30 mins cook: 30 mins additional: 1 day total: 1 day Servings: 8 Yield: 1 9-inch cheesecake

TAG : The Best Vanilla Bean Cheesecake

Desserts, Chocolate Dessert Recipes, White Chocolate,

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