Not just another cheesecake recipe…This Vanilla Bean Cheesecake is incredibly rich and decadent with a perfect creamy cheesecake consistency.
I’m sure you’ve seen a million recipes for cheesecake claiming that it’s the “best” ever, but I’m here to tell you, if you love cheesecake, you better hold on to your horses. I’m going to officially claim this recipe for Vanilla Bean Cheesecake as hands down…absolutely…the BEST CHEESECAKE RECIPE EVER! So grab your spring-form pan and let’s get started! 🍰
Start by preheating your oven to 375°. Place the graham crackers in a plastic Ziploc bag and crush them with a rolling pin until they have a fine consistency. Mix the rest of the crust ingredients together in a small bowl and then press the mixture into a spring-form pan lined with parchment paper. Parchment paper makes taking the cheesecake out of the spring-form pan effortless. Bake the crust for about 10 minutes and let it cool while you put together the cheesecake filling. Turn your oven down to 320°.
Need a spring-form pan? This is the one that I use : Nordic Ware Leak Proof Springform Pan, 10-Cup, 9-Inch, Red (affiliate link)
In a stand mixer, blend the cheesecake filling ingredients together using a paddle attachment until it becomes smooth and creamy. Pour the mixture over the crust, smooth the top with a spatula and bake for one hour at 320°. Remove the cheesecake from the oven and let it cool on a counter-top for about an hour. Run a sharp knife around the inside rim of the spring-form pan so that the cheesecake won’t stick to it when you remove it. Don’t be alarmed if the cake looks jiggly when you remove it from the oven, this is normal. Once it’s had a chance to chill overnight in the fridge it will set beautifully. Make the white chocolate mousse and place the cheesecake and the white chocolate mousse in the refrigerator to chill overnight (keep them separate at this point, you want to spread the mousse onto the cheesecake right before serving). When you are ready to serve the cake, spread the mousse on top and then remove the spring-form pan. Peel the parchment paper away from the sides and slide the cake onto a serving platter. At this point you can add toppings like whipped cream and fresh fruit. You are going to be so proud to serve this cheesecake. Don’t be surprised when you are bombarded with compliments!
One of the awesome things about this recipe is that it’s very versatile. Use it as your basic cheesecake recipe and then add different flavors to change it up. Say for instance, if you wanted to make a chocolate cheesecake, all you have to do is just add some melted chocolate to the mix.
Don’t forget to pin this recipe to your cheesecake/dessert boards for a quick reference!
Go to Amy in the Kitchen Cheesecakes for more awesome cheesecake recipes!
Recipe has been adapted from Inner-Gourmet Vanilla Bean Cheesecake