Vanilla Bean Cheesecake - Cheesecake Factory Copycat
User Reviews
5
Vanilla Bean Cheesecake - Cheesecake Factory Copycat
Description
The Vanilla Bean Cheesecake - Cheesecake Factory Copycat features a crisp graham cracker crust paired with a creamy filling enriched by the seeds of fresh vanilla beans, resulting in a subtle yet pronounced vanilla essence. Incorporating cream cheese, eggs, sour cream, and heavy cream creates a dense but smooth interior with just the right richness. After baking in a water bath to maintain moisture and prevent cracking, the cake is topped with a silky mousse made from white chocolate, cream cheese, and whipped cream, layered with additional vanilla bean for depth. A final whipped cream topping provides a light, airy finish.
The flavors are delicate yet layered, combining the buttery crust with the soft, velvety filling and the mousse’s sweet, creamy texture. The use of fresh vanilla seeds gives this cheesecake a distinctive aromatic profile. The water bath baking method ensures a soft center without dryness or cracks, maintaining the classic cheesecake appeal.
This cheesecake suits celebratory occasions or any time a rich dessert is desired. It pairs well with fresh berries or a simple fruit sauce if desired but stands well on its own. The mousse and whipped cream layers lighten the overall richness, making it a balanced, indulgent treat.
Notes suggest that due to the high cost of vanilla beans, vanilla extract can be substituted in each component of the recipe, though the authentic bean flavor is recommended especially for special occasions. The foil around the springform pan prevents water bath leaks, and tapping the batter removes air bubbles for a smooth texture. Chilling time before serving is essential for best slicing results.
Ingredients
Crust
- 1 2/3 cup (216g) graham cracker crumbs crushed, about 13 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
- vanilla bean seeds of 2 beans
- 3 egg large
- 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
- vanilla bean seeds of 1
Whipped cream topping
- 3/4 cup heavy cream
- 1 1/2 Tbsp (22g) granulated sugar
- vanilla bean optional, seeds of half bean
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 to 75 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.
Notes
- If fresh vanilla beans are too expensive, replacing them with vanilla extract in the cheesecake, mousse, and whipped cream components is an acceptable alternative.
- Wrapping the springform pan in heavy-duty foil prevents water from leaking into the crust during the water bath baking process.
- Tapping the cheesecake batter on the counter helps remove trapped air bubbles for a smoother surface after baking.
- Allow the cheesecake to chill thoroughly before slicing to ensure clean, even pieces.
User Reviews
Overall Rating
5
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