Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake is the BEST cheesecake ever! You get four layers of utter deliciousness - graham cracker crust, rich tangy vanilla bean cheesecake, white chocolate mousse and a sweet fluffy whipped cream layer. You'll be savoring every last bit of it!

Vanilla Bean Cheesecake

  1. 1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
  2. 2 Tbsp (30g) granulated sugar
  3. 6 Tbsp (3 oz) unsalted butter, melted

  1. 3 pkgs. (8 oz each) cream cheese, softened
  2. 1 cup (210g) granulated sugar
  3. Seeds of 2 Vanilla Beans*
  4. 3 large eggs
  5. 3/4 cup (180g) sour cream
  6. 1/3 cup (80ml) heavy cream

  1. 7 oz white chocolate, roughly chopped
  2. 1 1/2 cups (355ml) heavy cream
  3. 6 oz cream cheese, nearly at room temperature
  4. 1 1/2 Tbsp (22g) granulated sugar
  5. Seeds of 1 Vanilla Bean

Whipped cream topping
  1. 3/4 cup heavy cream
  2. 1 1/2 Tbsp (22g) granulated sugar
  3. Seeds of 1/2 Vanilla Bean (optional)

For the crust: 
  • Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don't want any water to leak in). 
  • Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
For the filling: 
  • Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
  • In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined.
  • Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. 
  • Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.