Not just another cheesecake recipe …This Vanilla Bean Cheesecake is incredibly rich and decadent, with the 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 VANILLA BEAN CHEESECAKE RECIPE EVER!
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. Put the crushed graham crackers and the rest of the crust ingredients together in a small bowl and mix until well combined. The texture should look and feel like damp sand.
Press the crust mixture into a spring-form pan lined with parchment paper.
Bake the crust for about 10 minutes, remove it from the oven and let it cool while you put together the cheesecake filling.
IMPORTANT! Turn your oven down to 320° after you’ve removed your crust from the oven.
In a stand mixer, blend the cheesecake filling ingredients together using a paddle attachment until it becomes smooth and creamy.
CHEESECAKE BAKING TIP: Always allow your ingredients to come to room temperature before mixing. This will prevent lumps in your cheesecake. I’ve also started using brand name cream cheese because it does have a tangier taste than the store brands and it gives a much smoother filling.
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 run a sharp knife around the inside rim of the spring-form pan so that the cheesecake won’t stick to the sides. Don’t be alarmed if the cake looks jiggly when you remove it from the oven, this is normal. Let it cool on a counter-top for about an hour and then place into the refrigerator to set up overnight.
Make the white chocolate mousse and place it alongside the cheesecake in the refrigerator to chill overnight (keep them separate at this point, you will 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. Add toppings like whipped cream and fresh fruit or even chocolate sauce.
You are going to be so proud to serve this cheesecake. Don’t be surprised when you are bombarded with compliments!
Don’t forget to pin this recipe to your cheesecake/dessert boards for a quick reference!
Baking Tip: Parchment paper makes taking the cheesecake out of the spring-form pan effortless!
Go to Amy in the Kitchen Cheesecakes for more awesome cheesecake recipes!
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)
Recipe has been adapted from Inner-Gourmet Vanilla Bean Cheesecake