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Vanilla Bean Cheesecake

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  • Author: María
  • Total Time: 16 hours 45 minutes
  • Yield: 8 slices 1x


The cheesecake of your vanilla bean-lovin’ dreams!


Units Scale


  • 2 3/4 C vanilla wafers (about 65 cookies)
  • 1/4 C (50 grams) granulated sugar
  • 7 tbsp (38 grams) browned butter
  • 1/2 tsp vanilla bean powder, optional


  • 3 (8 oz) packages cream cheese, room temperature
  • 3 large eggs, separated
  • 1 C (198 grams) granulated sugar
  • 3/4 cup (180g) sour cream, room temperature
  • 1/3 cup (80ml) heavy whipping cream, room temperature
  • 1 tbsp vanilla bean paste
  • 1 tsp vanilla extract


  • 4 oz (114 grams) white chocolate, chopped into small pieces
  • 6 oz (170 grams) mascarpone cheese, softened
  • 1 C (227 grams) heavy whipping cream, cold
  • 1 tbsp (12g) granulated sugar
  • 2 tsp clear vanilla extract
  • seeds of one vanilla bean

Chantilly Cream:

  • 6 oz (170 grams) mascarpone cheese, softened
  • 1 C (227 grams) heavy whipping cream, cold
  • 1/2 C 114 grams) powdered sugar
  • 1 tsp (4 grams) granulated sugar
  • seeds of two vanilla beans



First, the Crust: 

  1. 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.
  2. Add the vanilla wafers, vanilla powder, 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.
  3. 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.

Second, the Cheesecake: 

  1. 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.
  2. Use a hand mixer or immersion blender to whip the egg whites until stiff peaks form. Set aside.
  3. 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, 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, but don’t overmix. Use a silicone spatula to fold in the egg whites, one-half at a time.
  4. 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. I like to pour the water into the pan before I transfer it to the oven, but you should do what’s most comfortable for safety. 
  5. Bake the cheesecake until partially set around the outer edges but very jiggly in the center, about 65-70 minutes, then turn off the heat and let the cheesecake rest for another 30 minutes to finish cooking. After 30 minutes crack open the oven door and allow the cheesecake to sit in the oven until cooled to room temperature, about 4 hours. 
  6. After the cheesecake has cooled, remove the roasting pan from the oven. Remove the springform pan from the water bath and remove the foil. Transfer the cheesecake to the refrigerator to chill overnight, or for at least 8 hours.

Third comes Mousse:

  1. Use a double boiler or your microwave to melt the white chocolate, then set it aside to cool until just lukewarm.
  2. Use a hand mixer or immersion blender to whip the heavy cream, sugar, and vanilla extract together until stiff peaks form.
  3. In a small bowl use a fork to mix the mascarpone 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.
  4. Remove the cheesecake from the refrigerator and run a plastic knife around the edges (it doesn’t have to be plastic, but metal will scratch your springform pan). Dollop the mousse on top, then use an offset spatula or bench scraper to smooth it into an even layer. Cover the top of the pan loosely with foil or food wrap. Return to the refrigerator to set for two hours.

Lastly, Chantilly Cream*:

  1. 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.
  2. 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 two hours. 
  3. When ready to serve garnish the top of the cheesecake with white chocolate shavings or vanilla wafer crumbs, then slice. 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 up to 6 months – just thaw the slices on the counter at room temperature for an hour to serve. Dassit! 


  • Make sure your cheesecake ingredients are at room temperature before you begin. This will ensure the cheesecake doesn’t crack or have a grainy texture.
  • Prep Time: 30 minutes
  • Chill Time: 15 hours
  • Cook Time: 75 minutes
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