Ingredients
Scale
Crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
Filling
- 4 ounces white chocolate, finely chopped
- 3/4 cup heavy cream
- 4 8-ounce packages full fat cream cheese, at room temperature
- 2/3 cup granulated sugar
- 3 large eggs
- 2 vanilla beans, sliced and scraped
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Topping
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Wrap a 9-inch springform pan with three layers of aluminum foil. Spray the pan with cooking spray and set aside.
- Combine the graham cracker crumbs, sugar, butter, and salt in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Set pan aside while preparing the filling.
- Combine the white chocolate and heavy cream in a small microwave-safe bowl. Heat the mixture in 15-second intervals with microwave set to 50% power. Stir after each interval until chocolate is melted and mixture is smooth.
- Set aside to cool slightly while proceeding with the filling.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 5 minutes, scraping down the sides of the bowl as needed. Add the sugar and beat well.
- Add the eggs one at a time, beating well after each addition, then beat in the scraped vanilla beans, vanilla extract, and salt.
- Slowly beat in the white chocolate-cream mixture until fully combined. Use a rubber spatula to stir up from the bottom of the bowl several times, ensuring everything is properly mixed.
- Pour the filling into the crust and smooth the top.
- Pour a half-inch of water into a roasting pan (or any large rimmed baking pan) and carefully place the pan in the oven.
- Set the cheesecake in the middle of the pan. Bake 1 hour and 45 minutes to 2 hours, until just the center of the cheesecake jiggles when you tap the pan.
- Remove cheesecake from the oven and cool to room temperature. Cover loosely with plastic wrap and refrigerate overnight.
- When ready to serve, make the topping by beating the heavy cream until it begins to thicken. Add the powdered sugar and beat to stiff peaks, then mix in the vanilla.
- Spread or pipe the topping over the cheesecake. Slice and serve.
Notes
- I’ve learned that patience is key when making this Vanilla Bean Cheesecake. Don’t rush the process of bringing the cream cheese to room temperature – cold cream cheese will leave lumps in your filling. I always make sure to scrape down the sides of the bowl frequently while mixing to ensure a perfectly smooth texture.
- The water bath is non-negotiable in my kitchen. It prevents cracking by providing gentle, even heat. I’ve found that triple-wrapping the springform pan with foil prevents any water from seeping in and creating a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 296 kcal
- Sugar: 26g
- Sodium: 189mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 90mg