This Classic Vanilla Bean Cheesecake is a creamy and elegant dessert that brings out the pure flavor of vanilla, enhanced by a luscious white chocolate topping. The graham cracker crust adds a touch of sweetness and crunch, while the rich cheesecake filling is infused with real vanilla beans for an intense and aromatic taste. Topped with a smooth layer of white chocolate, this cheesecake is perfect for any special occasion or when you’re in the mood for a truly indulgent treat.
Ingredients
For the Crust:
- 9 graham crackers, crushed into crumbs
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
For the Vanilla Bean Cheesecake:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ¼ cup plain Greek yogurt or sour cream
- 2 vanilla beans, cut lengthwise and scraped
- 3 large eggs, room temperature
For the White Chocolate Topping:
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- 1½ white chocolate baking bars (6 ounces), melted and cooled
- ½ cup heavy whipping cream, cold
Instructions
- Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Firmly press the mixture into the base of a 9-inch springform pan, ensuring a smooth and even layer across the bottom. Bake the crust for 8–10 minutes, then set aside to cool while you prepare the filling. - Make the Cheesecake Filling
In a spacious mixing bowl, use an electric mixer to whip the softened cream cheese until it reaches a smooth and creamy consistency. Add the granulated sugar and flour, mixing until fully incorporated. Add the vanilla extract, Greek yogurt (or sour cream), and vanilla bean seeds, and mix until smooth. - Add the Eggs
Add the eggs one by one, mixing gently after each addition until fully blended. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake. - Bake the Cheesecake
Carefully pour the filling onto the prepared crust, using a spatula to smooth the surface. Position the springform pan inside a larger baking dish, then add hot water to the dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, or until the edges are firm while the center remains slightly wobbly. Once done, turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually for one hour. Afterward, let it cool completely at room temperature, then refrigerate for a minimum of four hours or overnight. - Prepare the White Chocolate Topping
In a mixing bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until smooth. Add the melted and cooled white chocolate, mixing until fully incorporated. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the white chocolate mixture until smooth and fluffy. - Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the white chocolate topping evenly over the surface of the cheesecake. Use an offset spatula to create a smooth, even layer. - Serve
Slice and serve chilled. For an extra touch, garnish with fresh berries or a sprinkle of vanilla bean seeds.
Conclusion
This Classic Vanilla Bean Cheesecake with White Chocolate Topping is a creamy, decadent dessert that showcases the exquisite flavor of real vanilla beans. The rich white chocolate topping adds a luxurious finish that makes each bite irresistible. Perfectly creamy with a hint of sweetness, this cheesecake is sure to impress any crowd and satisfy your sweet cravings. Enjoy a slice of this sophisticated dessert for any occasion, and savor the smooth, indulgent flavors.