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.
2 cups of maria cookies
1/4 cup of finely chopped hazelnuts
6 tbsp. butter
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)
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.