Vanilla Bean Cheesecake – Cheesecake made with vanilla beans and then layered with a vanilla bean white chocolate mousse. The creamiest, dreamiest cheesecake you’ve ever had!
A year ago, I had zero cheesecake recipes on the blog. ZERO. And now, I’m sharing the second one for you! But before we get to it, let’s not forget the first…this incredible Snickers Cheesecake. So creamy and full of various textures but so decadent that one slice was more than enough.
Today I have a cheesecake that is the polar-opposite of that Snickers version. This one has sweet flavor and creamy texture, whereas the Snickers version had rich flavor and chunky, sticky texture.
So what exactly is this new cheesecake? Why it’s a Vanilla Bean Cheesecake, of course! But the name doesn’t do it justice… not only is it loaded with a total of THREE vanilla beans, it also has three layers: vanilla bean cheesecake, vanilla bean white chocolate mousse, and fresh whipped cream.
Okay enough with the teasing – check this baby out!
This cheesecake is a miracle worker – not only did it get me to like vanilla cheesecake, but it also got me to like white chocolate. I’m more of a Snickers/Oreo/triple chocolate cheesecake person so I usually stayed away from the plain, vanilla cheesecake. And white chocolate has just never been my thing. So this vanilla bean cheesecake is not one that I would have ever ordered on my own.
That all changed when I started working at TGI Friday’s. A coworker had ordered this cheesecake and asked me if I wanted to try it. Not one to turn down free food, I tried a bite.
And thank goodness I did! I was so shocked by the thickness of the cheesecake and the creaminess of the mousse. I couldn’t even really taste the white chocolate – just incredible vanilla bean flavor. My life had changed forever.
Like I mentioned above, this cheesecake has the seeds of three vanilla beans, which you can see scattered throughout every inch of this cheesecake. Just look at the batter:
To make the cheesecake, you really aren’t doing much extra work than your typical cheesecake. You make the crust and cheesecake batter, like you do with every cheesecake. But you also make a vanilla bean white chocolate mousse and then layer that on top of the cooked and chilled cheesecake. It only adds a couple more steps, but man is it worth it!
If you’ve never made a cheesecake before, here are some tips you’ll want to read up on, plus some that will help you with this specific vanilla bean cheesecake:
- When making a cheesecake, you need to use a springform pan. This will make it easy to release the cheesecake from the baking vessel once it has cooled.
- The cheesecake takes some time to make because you have to bake, chill completely, add the vanilla bean mousse, and then chill for a couple more hours. So make sure you plan ahead!
- To make sure the cheesecake cooks evenly without cracking, we cook the cheesecake in a hot water bath. If you’re not comfortable with this process, you can skip it. But just be aware that you may end up having to cook the cheesecake a little longer and it may crack.
- When making the cheesecake batter, the cream cheese must be room temperature or else it will be impossible to mix with the other ingredients.
- Speaking of the cream cheese, make sure you are using blocks of cream cheese, not the cream cheese from a tub. Block cream cheese is the perfect moisture for baking where tub cream cheese can have added ingredients to make it easier to spread.
- Make sure you use white chocolate that is made to be melted – which means you should not use white chocolate chips. I tried to melt some that I had and they would not melt, no matter how hot they got. So I used melting chocolate disks from Ghiradelli. You can find them in the baking ingredients aisle.
- The vanilla beans I purchased were rock-solid so I couldn’t split them to get the seeds out. So I just soaked them in warm water to soften them a bit – maybe 30 minutes or so.
Alright guys – that’s all there is to it. You gotta try this cheesecake – it’s a great option for Easter coming up next month! If you guys have any other cheesecake recipes you want me to try out, let me know in the comments below!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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