Vanilla Bean Cheesecake

5 from 1 review

This vanilla bean cheesecake is my take on the cheesecake factory version. It has a Nilla Wafer crust, baked vanilla bean cheesecake, white chocolate mousse, and whipped cream.

Prep Time1

Cook Time1

Chilling Time6

Total Time8

Servings: slices

Calories: 491kcal

Author: Stephanie Rutherford

Ingredients

Nilla Wafer Crust

11 oz Nilla Wafers 1 box
1/2 cup Unsalted butter melted

Vanilla Bean Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1 TBSP Vanilla bean paste or vanilla extract
1/2 cup Sour cream room temperature or greek yogurt
1/4 cup Heavy cream room temperature
4 Large eggs room temperature

White Chocolate Mousse

4 oz Cream cheese room temperature
4 oz White chocolate bar I used Lindt
2 TBSP Heavy cream
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Vanilla bean paste

Whipped Cream * Optional

1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Vanilla bean paste

US - Metric

Instructions

Nilla Wafer Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
Using a food processor, blend the Nilla Wafers to a fine crumb. In a small bowl, add the Nilla Wafer crumbs and melted butter with a fork mix together.
11 oz Nilla Wafers, 1/2 cup Unsalted butter
Pour crumbs into the prepared pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Bake for 11 minutes.

Vanilla Bean Cheesecake

Start the water for the water bath.
Using a mixer with a large mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in the sour cream, heavy cream, and vanilla bean paste. Mix on medium until combined.
1 TBSP Vanilla bean paste, 1/2 cup Sour cream, 1/4 cup Heavy cream
Add in the eggs on low speed until just combined. Pour the cheesecake batter on top of the crust.
4 Large eggs
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 55-65 minutes. Bake until the edge is baked and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, keep the cheesecake in the pan and transfer to a cooling rack to cool completely.
Wrap the cheesecake in foil and chill in the fridge for at least 6 hours or overnight.

White Chocolate Mousse

In a small bowl using a hand mixer, beat the cream cheese, melted white chocolate, and heavy cream on high speed until creamy.
4 oz Cream cheese, 4 oz White chocolate bar, 2 TBSP Heavy cream
Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the white chocolate mixture and beat on high until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Vanilla bean paste

Whipped Cream

If you want the extra whipped cream dollops for decoration, make the whipped cream. Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Vanilla bean paste
Take the cheesecake out of the pan and remove the parchment paper circle. Spread the white chocolate mousse evenly on top of the cheesecake.
I used Wilton 1M piping tip to pipe the dollops of whipped cream on top of the cheesecake.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition