Time 8h30m Yield 1 cheesecake, 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool. In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake. Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan. Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf.
Time P1DT3h5m Yield 8 Number Of Ingredients 16 Steps:
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl. Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan. Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust. Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours. Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners’ sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator. Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes. Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours. Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners’ sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.
Yield Serves 10 Number Of Ingredients 16 Steps:
For Crust: Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature. For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans. Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust. Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight. For Topping: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Time 1h10m Yield 12-16 serving(s) Number Of Ingredients 19 Steps:
Process cookies in food processor until finely ground. Add flour to food processor. Combine 7 tablespoons melted butter, egg yolk, and 1/4 teaspoon vanilla extract. Pour the combined mixture to food processor and process until the crumbs are moistened. Press cookie mixture evenly into bottom and sides of 9-inch springform pan and bake at 325 degrees F for 15-20 minutes or until edges are slightly brown. Beat each egg separately then set aside. Beat the cream cheese and sugar until smooth. Add sour cream, 1/2 cup heavy cream, and 4 tablespoons softened butter for 90 seconds, scraping down bowl as needed. Fold in 1 egg at time until incorporated with no more yellow streaks. Pour into springform pan and bake for 40 minutes. Turn off the oven and open the oven door slightly for 20 minutes. Take cheesecake out of the oven and leave to cool on a wire rack for 1 hour and a half. Refrigerate the cheesecake while you make the vanilla mousse. Sprinkle gelatin over water; let stand at least 5 minutes. Bring 1/2 cup cream to simmer along with 1 scraped vanilla bean in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Place white chocolate in a clean bowl. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Add 1 teaspoon vanilla extract to the mixture. Cool to room temperature, stirring occasionally, 5 to 8 minutes. In a clean bowl whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 1/2 hours. Take cheesecake out of the fridge and the spoon the white chocolate mousse over the cheesecake smoothing the top with a spatula. Refrigerate overnight before serving or 24 hours for best taste. Whipped Cream is optional for it look like The Cheesecake Factory. 1 tablespoon vanilla bean paste can be substituted for the vanilla bean.
Time 4h Yield 1 9 in. cheesecake Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray. Mix the graham crackers with 1/4 C sugar. Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order. Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown). Remove and let cool. Preheat oven to 350 degrees. Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust. Bake 30-35 minutes, cool 1 hour. In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge. In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form. Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.
Time 1h5m Number Of Ingredients 12 Steps:
Crust: Preheat oven to 350 degrees. In a food processor, pulse crackers with granulated sugar and salt until finely ground. (You should have about 1 1/2 cups.) Add butter; pulse until combined. Transfer to a 9-inch round tart pan with a removable bottom; firmly press into bottom and up sides. Place pan on a baking sheet and bake until crust is dry and set, 10 to 12 minutes. Transfer to a wire rack; let cool completely. Filling: Place cream cheese, sour cream, granulated sugar, egg, vanilla seeds, and salt in cleaned food processor; blend just until smooth. Fill crust with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer to a wire rack; let cool 1 hour. Refrigerate until cold, at least 2 hours and up to overnight. To serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of cheesecake (avoiding crust). Move a small kitchen blowtorch back and forth across sugar until caramelized (aiming torch toward center to avoid burning crust). Repeat with remaining 2 tablespoons superfine sugar, making a second caramelized layer. Top with spun sugar and serve, slicing through spun sugar and cake with a sharp knife, and wiping blade between slices.
