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Vanilla Bean Cheesecake Recipe #Baking #Chef #Food

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Spenceywentzy
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Recipe Information

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Video-Specific Recipe

Cheesecake

Cultural Context

Cheesecake has roots in ancient Greece, where it was served to athletes at the first Olympic Games. Over the centuries, it evolved into various forms, with the Ukrainian version often featuring a rich, creamy filling and a buttery crust. Traditionally enjoyed during celebrations and holidays, cheesecake remains a beloved dessert worldwide, with countless variations and flavors reflecting local tastes.

UAUAdessert
6 servings
Servings4
graham cracker squares
butter
nonstick baking spray
2 vanilla beans
cream cheese
1 cup sugar
1 egg
sour cream
heavy whipping cream
white chocolate
fresh raspberries
sugar
lemon juice
vanilla bean paste or extract
1

Blitz the graham cracker squares for the crust.

2

Melt some butter and pour it into the graham cracker crumbs. Stir to combine.

3

Spray the springform pan with nonstick baking spray before adding the crust mixture.

4

Mix the crust in the springform pan using a spatula or gloves and pat down until it forms a crust.

5

Preheat the oven to 325° F and pre-bake the crust for about 16 minutes. Let it cool afterward.

6

Take two vanilla beans, cut a line down the middle, and scrape out the seeds into a bowl.

7

In a mixing bowl, combine the cream cheese, sugar, and vanilla bean seeds. Beat together until well mixed.

8

Slowly add one egg at a time to the mixture, mixing until combined after each addition.

9

Add sour cream to the mixture and mix on low speed.

10

Add heavy whipping cream to the mixture and mix until the batter is smooth, creamy, and thick.

11

Pour the cheesecake batter into the prepared crust in the springform pan.

12

Prepare a large hotel pan with water and place it in the oven. Carefully place the cheesecake in the oven and cook for about 75 minutes.

13

Whip up some heavy cream with sugar to prepare for the white chocolate mousse.

14

Melt white chocolate in a heat-safe bowl over a double boiler until smooth.

15

Whip cream cheese with the melted white chocolate and vanilla bean mixture.

16

Fold the whipped cream into the white chocolate cream cheese mixture to create the mousse.

17

After the cheesecake is done baking, check it with a toothpick to ensure it's cooked through.

18

Slowly add a little bit of ice water to the cheesecake after removing it from the oven.

19

Prepare the cream chantilly by whipping cream with vanilla bean paste, vanilla extract, and one vanilla bean seed.

20

Store the white chocolate mousse and cream chantilly in the fridge covered with plastic wrap.

21

To make raspberry sauce, combine fresh raspberries, sugar, lemon juice, and a pinch of vanilla bean paste or extract in a saucepan.

22

Cook the raspberry mixture until it starts to bubble, then remove from heat.

Equipment Needed

springform panmixerheat-safe bowldouble boilerlarge hotel pansaucepan

Allergens

milkeggswheat

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