This copycat recipe of the famous Cheesecake Factory's Vanilla Bean Cheesecake will take your dessert game to a new level. Infused with real vanilla beans, this cheesecake is incredibly creamy, decadently sweet and just a touch tangy. The crust is perfectly crumbly, and the white chocolate mousse layer is absolutely irresistible. Top it off with homemade whipped cream, and you've got a dessert that's sure to impress at any gathering or just for a special treat at home.
Most of the ingredients for this recipe are quite common and easily found at any supermarket. However, the one ingredient that you may need to look for is the vanilla beans. These are usually found in the spice section, but they may also be found in the baking aisle. It's worth noting that vanilla beans provide a much richer and deeper flavor than vanilla extract, and their tiny seeds add a lovely speckled look to the cheesecake.
Ingredients for Vanilla Bean Cheesecake Factory Copycat Recipe
Graham cracker crumbs: The base for many a good pie and cheesecake. They add a sweet, buttery crunch that contrasts beautifully with the creamy filling.
Granulated sugar: Adds sweetness to both the crust and cheesecake filling.
Unsalted butter: Helps bind the crust ingredients together.
Cream cheese: The star of the show. It's what gives the cheesecake its creamy, tangy flavor.
Vanilla beans: They provide a rich, deep vanilla flavor that's superior to vanilla extract.
Eggs: They help set the cheesecake as it bakes.
Sour cream: Adds creaminess and a subtle tang to balance the sweetness.
Heavy cream: Used in both the cheesecake and mousse for added richness.
White chocolate: Melts into a smooth, creamy mixture for the mousse.
Cream cheese for mousse: Adds creaminess to the mousse layer.
One reader, Gretal Neff says:
This vanilla bean cheesecake is a slice of heaven! The creamy texture and rich vanilla flavor are simply divine. It's a showstopper at any gathering and tastes just like the Cheesecake Factory's version. I highly recommend trying this recipe for a decadent and impressive dessert!
Techniques Required for Making Vanilla Bean Cheesecake
Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan and bake until set.
Prepare the cheesecake filling: Blend cream cheese, sugar, and vanilla bean seeds until smooth. Add eggs, sour cream, and heavy cream, mixing until combined. Pour the filling over the cooled crust and bake in a water bath until set.
Prepare the white chocolate mousse: Melt white chocolate and let it cool. Whip heavy cream until stiff peaks form, then fold in the cream cheese and white chocolate mixture. Spread the mousse over the chilled cheesecake.
Prepare the whipped cream topping: Whip heavy cream with vanilla bean seeds and sugar until stiff peaks form. Spread over the mousse layer before serving.
Garnish and serve: Remove the cheesecake from the springform pan, garnish with raspberries and mint, and cut into slices to serve.
How To Make Vanilla Bean Cheesecake (Cheesecake Factory Copycat)
This vanilla bean cheesecake is a copycat of Cheesecake Factory’s. The filling sits on a graham cracker crust and is topped with a white chocolate mousse.
Serves:
Ingredients
For Crust:
- 1⅔cupgraham cracker crumbs,(about 13 full sheets), crushed
- 2tbspgranulated sugar
- 6tbspunsalted butter,(3 oz), melted
For Cheesecake:
- 3pkgcream cheese,(8 oz each), softened
- 1cupgranulated sugar
- 2seeds vanilla beans
- 3largeeggs
- ¾cupsour cream
- ⅓cupheavy cream
For Mousse:
- 7ozwhite chocolate,roughly chopped
- 1½cupsheavy cream
- 6ozcream cheese,nearly at room temperature
- 1½tbspgranulated sugar
- 1seeds vanilla bean
For Whipped cream topping:
- ¾cupheavy cream
- 1½tbspgranulated sugar
- ½seeds vanilla bean
Instructions
Crust:
-
Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a sheet of 18×18-inch heavy-duty aluminum foil.
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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.
Filling:
-
Reduce oven temperature to 325 degrees F. Have a large roasting pan ready and boil about 4 quarts of water.
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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.
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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.
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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.
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Bake in preheated oven for about 64 minutes until the cheesecake is set but still jiggly in the center, then leave in the oven and with the door closed and let rest 10 minutes.
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Then, remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
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. Set aside.
-
In a separate mixing bowl, whip cream cheese with seeds of the vanilla bean until smooth. Mix in white chocolate (it may appear slightly gritty).
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Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain.
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Pour over cold cheesecake and spread into an even layer. Tent pan with foil then return to refrigerator and chill for 1½ hours.
Whipped Topping:
-
In a mixing bowl, whip heavy cream with seeds of half 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, then cut into slices.
Nutrition
- Calories: 475.12kcal
- Fat: 37.88g
- Saturated Fat: 21.98g
- Trans Fat: 0.24g
- Monounsaturated Fat: 10.35g
- Polyunsaturated Fat: 2.26g
- Carbohydrates: 29.96g
- Fiber: 0.15g
- Sugar: 26.72g
- Protein: 5.21g
- Cholesterol: 142.25mg
- Sodium: 200.68mg
- Calcium: 106.07mg
- Potassium: 146.04mg
- Iron: 0.57mg
- Vitamin A: 346.13µg
- Vitamin C: 0.39mg
Crucial Technique Tip for Perfecting Your Cheesecake
When preparing the cheesecake, it's crucial to not overmix the batter. Overmixing can incorporate too much air, which can lead to the cheesecake cracking during baking. To avoid this, mix the ingredients just until they're combined and stop as soon as there are no visible streaks of cream cheese. Also, tapping the bowl against the countertop helps to release any large air bubbles, further preventing cracks.
Time-Saving Tips for Making This Cheesecake Factory Copycat Recipe
Prepare the crust: To save time, consider using store-bought graham cracker crumbs instead of crushing the crackers yourself. This will cut down on prep time and make the process more efficient.
Organize ingredients: Before starting the recipe, make sure to have all the ingredients and equipment ready and organized. This will streamline the cooking process and prevent any last-minute scrambling.
Chill in advance: Plan ahead and make the cheesecake a day in advance to allow ample time for chilling. This will ensure that the flavors meld together and the texture sets properly.
Use a food processor: When making the crust, consider using a food processor to quickly and evenly combine the graham cracker crumbs, sugar, and butter. This will save time and effort compared to mixing by hand.
Bake multiple cheesecakes: If you have the oven space, consider baking multiple cheesecakes at once to maximize efficiency. This is especially helpful if you're preparing for a special occasion or event.
Streamline the mousse: Opt for a simplified mousse topping by using a pre-made white chocolate mousse or whipped topping. This can save time and still deliver a delicious result.
Efficient assembly: When assembling the cheesecake, work efficiently and have all the components ready to go. This will help streamline the process and ensure a smooth and timely preparation.
Quick whipped cream: Consider using store-bought whipped cream as a time-saving alternative to making the whipped topping from scratch. This can be a convenient shortcut without compromising on flavor.
Substitute Ingredients For Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Recipe
graham cracker crumbs - Substitute with digestive biscuits: Digestive biscuits have a similar texture and flavor to graham crackers and can be used as a substitute for the crust.
vanilla beans - Substitute with vanilla extract: If you don't have vanilla beans, you can use vanilla extract as a substitute. Use 1 tablespoon of vanilla extract for every 1 inch of vanilla bean.
white chocolate - Substitute with vanilla-flavored candy coating: Vanilla-flavored candy coating can be used as a substitute for white chocolate in the mousse to achieve a similar flavor and texture.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream in the mousse and whipped cream topping.
Presentation Tips for a Picture-Perfect Cheesecake
Elevate the cheesecake on a pedestal: Place the cheesecake on a beautiful cake stand or a pedestal to give it a grand and elegant appearance.
Garnish with fresh berries and mint: Adorn the cheesecake with vibrant, fresh berries such as raspberries, strawberries, and blueberries, along with a sprig of fresh mint to add a pop of color and freshness.
Create a decorative chocolate drizzle: Drizzle a rich, velvety chocolate sauce in an artistic pattern on the plate to add a touch of sophistication and decadence to the presentation.
Dust with powdered sugar: Lightly dust the plate with a sprinkle of powdered sugar using a fine mesh sieve to add a delicate and elegant touch to the presentation.
Add a dollop of whipped cream: Place a small, perfectly shaped dollop of vanilla bean whipped cream on the side of the cheesecake to enhance the visual appeal and provide a delightful contrast in texture.
Use edible flowers for a touch of elegance: Incorporate delicate and colorful edible flowers such as pansies or violets to add a touch of elegance and a whimsical flair to the presentation.
Incorporate gold leaf accents: For a luxurious and opulent touch, delicately place edible gold leaf accents on the cheesecake to create a stunning and visually captivating presentation.
Serve with a side of vanilla bean ice cream: Accompany the cheesecake with a small scoop of premium vanilla bean ice cream in a decorative quenelle shape to elevate the dessert experience.
Essential Tools for Making Vanilla Bean Cheesecake
Food processor: A food processor is a versatile kitchen appliance that can be used for tasks such as chopping, slicing, shredding, and pureeing ingredients.
Mixing bowl: A mixing bowl is an essential kitchen tool used for combining ingredients, whisking, and stirring during the cooking and baking process.
Electric hand mixer: An electric hand mixer is a handheld kitchen appliance used for mixing, beating, and whipping ingredients to achieve smooth and creamy textures.
Springform pan: A springform pan is a type of baking pan with removable sides, designed to easily release delicate desserts such as cheesecakes without damaging their structure.
Heavy-duty aluminum foil: Heavy-duty aluminum foil is a durable and versatile kitchen essential used for wrapping, covering, and lining pans during baking and cooking.
Roasting pan: A roasting pan is a deep, wide pan used for roasting meats and vegetables in the oven. It often comes with a rack to elevate the food for even cooking.
Microwave-safe bowl: A microwave-safe bowl is designed to withstand the heat generated by a microwave, allowing for safe and convenient heating, melting, and cooking of ingredients.
Rubber spatula: A rubber spatula is a flexible kitchen utensil used for scraping, folding, and spreading ingredients, as well as for gently incorporating air into mixtures.
Double boiler: A double boiler, also known as a bain-marie, is a set of two nested pans used to create gentle, indirect heat for melting chocolate, heating sauces, and preparing delicate recipes.
Storing and Freezing Your Homemade Cheesecake
Here are the detailed storing and freezing guidelines for the vanilla bean cheesecake:
- Refrigerate the cheesecake for up to 5 days, covered tightly with plastic wrap or aluminum foil. The cheesecake will taste best if eaten within 3-4 days.
- To freeze the cheesecake:
- Place the cooled cheesecake (without the whipped cream topping) on a baking sheet and freeze until firm, about 2-3 hours.
- Wrap the frozen cheesecake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container.
- Label the cheesecake with the date and store it in the freezer for up to 2 months.
- To thaw the frozen cheesecake:
- Remove the cheesecake from the freezer and place it in the refrigerator overnight or for at least 8 hours.
- Once thawed, remove the wrapping and let the cheesecake sit at room temperature for about 30 minutes before serving.
- Add the whipped cream topping and any desired garnishes just before serving.
- If you have leftover cheesecake slices, wrap each slice individually in plastic wrap and store them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Random Fact About Vanilla Bean Cheesecake
The vanilla bean cheesecake is a popular dessert at the Cheesecake Factory. It is known for its rich and creamy texture, and the use of real vanilla beans gives it a distinct and aromatic flavor. Vanilla beans are the fruit of a tropical orchid and are one of the most labor-intensive crops to grow, requiring hand-pollination and careful cultivation. This contributes to their high cost, making them one of the most expensive spices in the world. Despite the expense, the unique flavor and aroma they impart to dishes like cheesecake make them a sought-after ingredient in gourmet cooking.
Is Making Vanilla Bean Cheesecake at Home Cost-Effective?
This vanilla bean cheesecake recipe may not be the most cost-effective for a household due to the use of multiple packages of cream cheese and white chocolate. However, the indulgent and luxurious nature of this dessert makes it a worthwhile treat for special occasions. The approximate cost for a household of 4 people would be around $30-$40. In terms of the overall verdict, this cheesecake recipe rates a solid 9 out of 10 for its rich and decadent flavor, making it a delightful and impressive dessert option for gatherings and celebrations.
Is This Cheesecake Factory Copycat Recipe Healthy or Unhealthy?
This vanilla bean cheesecake recipe, while undeniably delicious, is not particularly healthy. The main ingredients contributing to its high calorie and fat content include:
- Cream cheese, which is high in saturated fat
- Heavy cream, also rich in saturated fat
- Butter, another source of saturated fat
- Sugar, which adds empty calories
- White chocolate, containing sugar and cocoa butter
The combination of these ingredients results in a dessert that is high in calories, saturated fat, and sugar, which can contribute to various health issues if consumed in excess.
To make this recipe healthier, consider the following modifications:
- Replace some of the cream cheese with Greek yogurt, which is lower in fat and higher in protein
- Use low-fat cream cheese instead of full-fat
- Reduce the amount of sugar in the recipe, or use a natural sweetener like stevia or monk fruit
- Substitute some of the heavy cream with milk or a plant-based alternative, such as almond milk
- Use a whole-grain graham cracker for the crust to increase fiber content
- Serve smaller portions and pair with fresh fruit to balance out the richness
By making these adjustments, you can create a lighter version of the vanilla bean cheesecake that still satisfies your sweet tooth while being more mindful of your health.
Editor's Opinion: Why This Vanilla Bean Cheesecake Recipe Is a Must-Try
The vanilla bean cheesecake recipe is a delightful and indulgent treat. The combination of the buttery graham cracker crust, creamy vanilla bean-infused cheesecake, and luscious white chocolate mousse creates a symphony of flavors and textures. The meticulous instructions ensure a perfectly baked and beautifully layered cheesecake. The addition of the whipped cream topping adds a light and airy finish, complementing the richness of the cheesecake. This recipe is a true showstopper and will impress any dessert lover with its luxurious taste and elegant presentation.
Enhance Your Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Vanilla Bean Cheesecake
Appetizer and Main Course Pairings for Vanilla Bean Cheesecake
Why trust this Vanilla Bean Cheesecake (Cheesecake Factory Copycat) Recipe:
This recipe is a trusted copycat version of the famous Cheesecake Factory vanilla bean cheesecake. It has been meticulously crafted to replicate the flavors and textures of the original, ensuring a delightful dining experience. The use of real vanilla beans adds an authentic and rich flavor, while the step-by-step instructions guarantee a successful outcome. With careful attention to detail and quality ingredients such as cream cheese, sour cream, and white chocolate, this recipe promises to deliver a restaurant-quality dessert that will impress and satisfy even the most discerning palates.
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