Vanilla Bean Cheesecake

I’ve been working on this Vanilla Bean Cheesecake recipe for months, and I’m so happy it’s finally ready to share! It’s my take on the offering at Red Lobster and it’s similar to the one at The Cheesecake Factory, but being as I got to tailor it to my specific tastebuds I’d argue it’s way better than both!

This is a baked cheesecake, but noticeably lighter than your traditional NY Style Cheesecake. It’s not as dense or rich and will melt easily in your mouth, not stick to it like peanut butter. There’s vanilla bean in the cheesecake, the mousse, the whipped cream, and the crust, and don’t be thrown off by the seemingly random inclusion of white chocolate – it works beautifully. I’m proud of this one, and I hope you’ll come back to let me know what you think after you make it.

Vanilla Bean Cheesecake Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Vanilla Bean Cheesecake recipe:

• Vanilla wafers, browned butter: The Reb Lobster menu describes their Vanilla Bean Cheesecake as “layered with sweet Italian cream on a vanilla cookie crust…” so although I LOVE a good graham cracker crust, I used vanilla wafers for this recipe. I’m a Nilla Wafers-brand girl, so that’s what I used. You can use graham crackers or another kind of cookie such as shortbread if you like, but I wanted it vanilla through and through. Browning the butter adds a slight nuttiness and warmth that only further heightens the vanilla flavor. I used salted butter, but unsalted works fine, too.
• Granulated sugar, powdered sugar: We’ll use a bit of granulated sugar in just about every aspect of this Vanilla Bean Cheesecake and powdered sugar for the chantilly cream layer.
• Cream cheese, mascarpone, sour cream, heavy whipping cream: Referring again to the Red Lobster menu description, I knew I wanted to add mascarpone to this cheesecake. At first, I added it to the cheesecake batter but it made the final product richer than I liked, so I opted to use it in the mousse and to stabilize the chantilly cream instead.
• Large eggs: To ensure a lighter cheesecake I call for separating the eggs and whipping the egg whites. If you’d like to skip that step you can; just expect a denser cheesecake. I recommend separating them when they’re cold but letting the yolks and whites come to room temperature before starting the recipe.
• Vanilla bean paste, vanilla extract, vanilla beans, vanilla bean powder: The stars of the show! If you’re Richie Rich feel free to scrape out a vanilla bean for each teaspoon of extract, paste, or powder called for along with the amount of vanilla seeds specified in the recipe. Use all vanilla extract for a more economical approach – your Vanilla Bean Cheesecake will just be missing the beautiful vanilla bean caviar (the specks) throughout.
• White chocolate: The warm sweetness of white chocolate takes this cheesecake over the edge. It doesn’t overpower the vanilla bean, it accentuates it. You can omit it if you like, but I will only allow that on your second+ time making this Vanilla Bean Cheesecake! As a matter of fact I’m lying, don’t omit it! Ever!

How to Make the Vanilla Cookie Crust

• Prepare to bake. Position an oven rack in the center of your oven and preheat it to 350°F. Spray the inside of a latched 9″ springform pan with baking spray and line the bottom with parchment paper. Double-wrap the outside of the pan with heavy-duty aluminum foil, ensuring there are no tears or holes in the foil.
• Make the Vanilla Cookie Crust. Add the vanilla wafers and sugar to your food processor and pulse until broken down, then process on high until all the cookies are pulverized. Drizzle in the browned butter while the processor is going, and pulse a few times to ensure the butter is well distributed throughout the cookies. Pour into the prepared springform pan and use the bottom of a dry measuring cup to spread the crumbs out and press them down in an even layer across the bottom of the pan. Bake the crust in the preheated oven for 10-12 minutes, just until you smell toasted cookies and the crust is deepening in color, then remove and cool on the counter while you prepare the cheesecake.

How to Make the Vanilla Bean Cheesecake

• Prepare to bake. Turn the oven temperature down to 325°F and grab a large roasting pan. Bring a large pot of water to a boil, then cover with a lid and remove from heat. Use a hand mixer or immersion blender to whip the egg whites until stiff peaks form. Set aside.
• Make the cheescake batter. In the bowl of your stand mixer with the whisk attachment, or in a large mixing bowl with a hand mixer, beat together the cream cheese, lemon juice, sugar, vanilla bean paste, and vanilla extract just until smooth. Turn the speed down to low, and mix in the egg yolks, one at a time, then the heavy cream and sour cream. Mix until everything is combined and no streaks remain. Use a silicone spatula to fold in the egg whites, one-half at a time.
• Bake the Vanilla Bean Cheesecake. Pour the filling onto the cooled cookie crust and smooth it into an even layer. Place the springform pan into the roasting pan and transfer them to the preheated oven. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake the cheesecake until set and firm around the outer edges but jiggly in the center, about 65-70 minutes, then turn off the heat and let the cheesecake rest in the closed oven for another 30 minutes to finish cooking. Open the oven door just a crack, and let the cheesecake rest in the vented oven until room temperature, about 4 hours. Transfer it to the refrigerator to chill overnight, or for at least 8 hours.

The Vanilla Bean Cheesecake Toppings

• Mousse: Use a double boiler or your microwave to melt the white chocolate, then set it aside to cool until just lukewarm. Use a hand mixer or immersion blender to whip the heavy cream, sugar, and vanilla extract together until stiff peaks form. In a small bowl use a fork to mix the cream cheese with the white chocolate, then use a silicone spatula to fold in the whipped cream, one half at a time. Mix gently until no streaks remain. Remove the cheesecake from the refrigerator and dollop the mousse on top, then use an offset spatula or bench scraper to smooth it into an even layer. Return to the refrigerator to set for 2 hours.
• Chantilly Cream: Place all of the ingredients – the heavy cream, mascarpone, powdered sugar, granulated sugar, and vanilla seeds – into a medium-sized mixing bowl. Use a hand mixer to beat until combined and stiff peaks form, about 2-5 minutes. Remove the cheesecake from the refrigerator and run the plastic knife around the edges again. Dollop the cream on top of the mousse layer and then use an offset spatula or bench scraper to smooth it into an even layer. Return the cheesecake to the refrigerator to set. Loosely cover the cheesecake back up and place it back in the fridge for another hour. 
• Finishing Touches: When ready to serve garnish the top of the cheesecake with whipped cream, white chocolate shavings or vanilla wafer crumbs, then slice to serve. I recommend slicing the entire cheesecake into 8 even slices all at once, but that’s up to you. This cheesecake will keep in the fridge in an airtight container for 5 days. Freeze it by the slice and they’ll be good for up to 6 months – just thaw the slices on the counter at room temperature for an hour to serve. 

Obligatory Pinterest Graphics –

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