12 Comments
  1. Screed86 zegt

    Oh Christ that looks good.

  2. fruwutsbasket zegt

    Can we get a recipe for this? It looks soooooo good 🤍

  3. mexifra zegt

    desserts like this are so underrated. looks delicious.

  4. Josette22 zegt

    It looks so delicious. Do you happen to have a recipe you could share? 🙂

  5. Lovemesomediscgolf zegt

    Here’s the recipe:

    Vanilla Bean Cheesecake – Cheesecake Factory Copycat

    Servings: 16

    Prep

    1 hour
    Cook

    1 hour 25 minutes

    Cool

    10 hours

    Ready in: 12 hours 25 minutes

    **Ingredients**

    Crust
    1 2/3 cup (216g) crushed graham cracker crumbs (about 12 full sheets)

    2 Tbsp (30g) granulated sugar

    6 Tbsp (3 oz) unsalted butter, melted

    **Cheesecake**

    3 pkgs. (8 oz each) cream cheese, softened

    1 cup (210g) granulated sugar

    Seeds of 2 Vanilla Beans *

    3 large eggs

    3/4 cup (180g) sour cream

    1/3 cup (80ml) heavy cream

    **Mousse**

    7 oz white chocolate, roughly chopped

    1 1/2 cups (355ml) heavy cream

    6 oz cream cheese, nearly at room temperature

    1 1/2 Tbsp (22g) granulated sugar

    Seeds of 1 Vanilla Bean

    Whipped cream topping

    3/4 cup heavy cream

    1 1/2 Tbsp (22g) granulated sugar

    Seeds of 1/2 Vanilla Bean (optional)

    * You can sub 1 tsp vanilla extract in the cheesecake filling, 1 tsp vanilla in the mousse and 1/2 tsp in the whipped cream topping in place of vanilla beans

    —————————————-
    **Instructions**
    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.

    For the mousse: Melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set aside and let cool until just lukewarm.

    In a mixing bowl using an electric hand mixer whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form (the cream should get to the point where it’s starting to lose that wet sheen and it should become quite thick. Tap excess cream of beater blades), set aside.

    In a separate mixing bowl whip cream cheese with seeds of vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty, that’s fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.

    Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill 1 1/2 hours.
    For the whipped topping: In a mixing bowl whip heavy cream with seeds of 1/2 a vanilla bean if using until soft peaks form. Add sugar and whip until stiff peaks form. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving.

    To serve remove foil from pan, pull latch and remove springform pan ring. Garnish with raspberries and mint if desired, cut into slices.

    My own notes: I used vanilla beans in the filling and mousse. I didn’t make a whip because I thought it looks great without. I didn’t use fruit to serve with.

  6. yurirainbowz zegt

    Following for the recipe. This sounds really good (looks great too)

  7. mynameisgeneric2 zegt

    This looks delicious

  8. chloihus34 zegt

    Low key. Looks like it was inspired by the cheese cake factory’s vanilla bean cheesecake. at least what it’s supposed to look like if it didn’t melt in the truck.

  9. 102aksea102 zegt

    My lord that looks amazing! That’s so my jam.
    Well done!

  10. maebytonight1 zegt

    This looks so amazing. Looking forward to the recipe to try this

  11. Reduric zegt

    I see no beans

  12. Rikko69420 zegt

    Chocolate maybe?) still looks delicious

Laat een antwoord achter

Uw e-mailadres wordt niet gepubliceerd.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More