When I recreated this cake I made it a bit differently. That meant spreading a layer of mousse over the top, then using a pastry bag to swirl more mousse in gentle piles on top. The result?īecause there was little room for me to spread the mousse on top the cheesecake and I had a lot of mousse, I had to get creative. So this time I increased the size of the spring-form pan and double the ingredients. It tasted good, but I wanted something bigger. I made it once before in a 9-inch spring-form pan, with half the amount of ingredients listed above. This recipe is a good knock-off of the Cheesecake Factory Restaurant’s Vanilla Bean Cheesecake. One of my favorite flavors of cheesecake from the Cheesecake Factory is their vanilla bean flavor. I made this cheesecake once before at the request of an old coworker who wanted cheesecake. Garnish with raspberries and mint if desired, then cut into slices.Here’s what I said about this dessert back in 2010: To serve, remove foil from pan, pull latch and remove springform pan ring. Run a knife around edges of cheesecake then spread whipped cream over mousse layer within 2 hours of serving. Add sugar and whip until stiff peaks form. In a mixing bowl, whip heavy cream with seeds of half a vanilla bean, if using, until soft peaks form. Tent pan with foil then return to refrigerator and chill for 1½ hours. Pour over cold cheesecake and spread into an even layer. Mix in white chocolate (it may appear slightly gritty).Īdd 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. In a separate mixing bowl, whip cream cheese with seeds of the vanilla bean until smooth. 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 and let cool until just lukewarm. 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). Tent with foil and chill in refrigerator 8 hours or overnight. Then, remove from oven and cool on a wire rack for 30 minutes. 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.īake 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. Pour over cooled graham cracker crust and smooth into an even layer. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Mix in eggs one at a time, mixing just until combined after each addition.Īdd sour cream and heavy cream and mix just until combined. In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth. Have a large roasting pan ready and boil about 4 quarts of water. Reduce oven temperature to 325 degrees F. Pour into prepared springform pan and press evenly into bottom.īake in preheated oven 10 minutes, then remove and cool on a wire rack. Line the outside of a 9-inch springform pan with a sheet of 18×18-inch heavy-duty aluminum foil.Īdd graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.
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