Vanilla Bean Cheesecake

Purely irresistible Vanilla Bean Cheesecake. You get a buttery, nutty cracker layer, a rich melt-in-your-mouth vanilla bean cheesecake layer, and a fluffy whipped cream layer topped with fresh berries. I have made this cheesecake for many occasions and family gatherings, and it’s the first dessert to get eaten up. This recipe does not disappoint and is worth every calorie.

 

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Ingredients:

Crust:
  • 2 cups of  maria cookies
  • 1/4 cup of finely chopped hazelnuts
  • 6 tbsp. butter
Cheesecake:
  • 3 (8oz) pkg. cream cheese (room temp)
  • 1 (8oz) pkg. mascarpone cheese (room temp)
  • 1/3 cup sour cream
  • 1 1/4 cup of sugar
  • seeds of one vanilla bean
  • 4 eggs (room temp)
Whipped cream topping:
  • 3/4 cup heavy cream
  • 1 1/2 Tbsp (22g) granulated sugar
  • Seeds of  Vanilla Bean (optional)

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Method:

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In a food processor grind the maria cookies.  In a microwave safe dish melt butter.  Finely chop hazelnuts.
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Place melted butter, ground cookies and chopped hazelnuts in a bowl and mix well.
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Using a 9 inch cheesecake spring baking pan spread the cookies mixture evenly on the bottom.  With a spatula press it firmly down.  BAKE in a 350 degree preheated oven for 15 minute. Take it out and set aside.
fresh cream
In a large mixing bowl, beat cream cheese, mascarpone cheese and sour cream ’till smooth.  Gradually add sugar, beating ’till fluffy.
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Add seeds from vanilla bean.
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With the mixer running on low, add one egg at a time, waiting for each one to get mixed in before adding another.  Turn the speed to high and mix for 5 minutes.  Transfer into the pan with the baked cookies crust.
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Preheat oven to 300 degrees.  Place the cake in the middle rack with a hot water bath under it.  Close the door and bake for 1 1/2 hours. NEVER OPEN THE DOOR WHILE CAKE IS BAKING.  After an hour and a half turn oven off with cheesecake still in,  leave door ajar for 30 minutes.  Remove from oven, let it cool, THEN refrigerate at least 3 hours or over night.

 

fresh cream
After the cake has chilled, in a mixer beat 3/4 cup of heavy cream and 1 1/2 tbsp. of sugar. Spread the cream on cheesecake and top with fresh berries.                                                                           ENJOY!!

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Print Recipe: vanilla bean cheesecake

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