Vanilla Bean Cheesecake With Chocolate Crust And Vanilla Salted Caramel Recipe 465 Food

THE BEST VANILLA BEAN CHEESECAKE

Steps:

• Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
• Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
• Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
• Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
• Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
• Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
• Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE CRUST AND VANILLA SALTED CARAMEL RECIPE - (4.6/5)

Steps:

• Bake the cookies following Smitten Kitchen's recipe or buy them. If you choose to bake them, make sure you roll out the dough as thin and evenly as possible before baking. I divided the batch in half and then rolled the dough out to 1/4 inch thick onto a silpat with plastic wrap on top (this keeps the dough from sticking to the rolling pin). The cookies can be baked the day before. Break them into pieces and store covered. Put the cookies or cookie pieces into a food processor and pulse until they are fine crumbs. Remove the crumbs from the bowl, measure out 4 cups of crumbs, and put them back into the food processor. Add the flour and pulse to combine. Add the melted butter and pulse until the cookie crumbs have the consistency of wet sand. Press about 2 cups the crust into the bottom of the 9′" springform pan and then the rest up the sides of the pan to the top edge. You should use all of the crust mix. Preheat oven to 325 degrees Put the milk in a small pot. Split open the vanilla bean and scrape out the seeds inside. Put both into the pot with the milk. Heat the milk until it's hot, but not boiling. Turn off the heat and let the vanilla and milk steep for 15 minutes. Remove the vanilla pod and if it's softened more by being in the milk, you may be able to scrape out more seeds. If so, whisk them into the milk. For the filling, put the cream cheese into a mixing bowl (I use a KitchenAid stand mixer, but you can use a hand mixer if you have one). Add in the sugar and beat until combined with the cream cheese and very smooth. Crack the eggs into a separate bowl, and with the mixer on, slowly beat in the eggs one at a time. Stop the mixer and scrape down the sides with a spatula. Turn it on again and add in the milk with the vanilla beans, beat until it's all combined and there are no lumps. Pour the filling into the pan with the crust. Place the pan on a cookie sheet lined with foil (sometimes the butter in the crust melts and runs from the pan). Bake for 55 min-1 hour at 325 degrees until set but still soft and jiggly in the center. While the cheesecake is cooking, mix together the sour cream, sugar and vanilla. When the cheesecake is done, remove from the oven for 10 minutes, but leave the oven on. After 10 min, spread the sour cream topping on the cheesecake and return to the oven for 10 more minutes. Remove, place on a cooling rack and allow to cool for 1 hour. Refrigerate before serving for at least 4 hours. The cheesecake can be made up to two days in advance. Caramel topping: In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color. Remove from heat, and carefully whisk in the cream (it will bubble up). Whisk in the butter, and if the caramel has cooled too much to melt the butter, return to a low heat and whisk until it is all incorporated. Whisk in the 1 tsp fleur de sel. Allow the caramel to cool and pour over the top of the baked and cooled cheesecake. Garnish the top with flakes of fleur de sel. Note; If you are making the cheesecake in advance, I recommend you save the salt garnish until right before serving because if refrigerated, the moisture in the refrigerator will melt the salt.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

SALTED CARAMEL NO-BAKE CHEESECAKE

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
• Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
• Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
• Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
• Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
• Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

SALTED CARAMEL AND VANILLA CHEESECAKE

Steps:

• To Make the Cheesecake: Preheat oven to 325 degrees. Line the bottom of the 8" springform pan with parchment paper. Lightly grease bottom (parchment) and sides. In a bowl combine the ground cookies, ground almonds (almond meal) and the melted butter. Stir to thoroughly combine. Firmly press the cookie mixture into the base and sides of the prepared pan. Refrigerate for 1 hour.
• Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, salt and 1 teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell.
• Place the springform pan in a baking dish and pour in enough boiling water to come halfway up the sides of the pan. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
• To Make The Caramel Sauce: Place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened and becomes the color of caramel. Set aside and allow to cool completely.
• To Make The Whipped Topping: Place the cream, sour cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve.
• To Assemble: Serve topped with sweetened whipped cream and drizzled wtih caramel sauce.

FRENCH VANILLA CHEESECAKE

Steps:

• Yogurt Cheese.
• Wrap Yogurt in cheesecloth and inverting over an open container. Place in refrigerator overnight and excess water in the yogurt will drip to the bottom of the container. The remaining yogurt cheese will be richer and creamier. (You could probably just use yogurt as well).
• Cheesecake.
• Preheat Oven to 325 degrees. Lightly coat a 10in. spring form pan with canola oil.
• In a medium bowl, combine graham cracker crumbs and applesauce. Mix well.
• Press into the bottom of spring form pan and set aside.
• Bring 1 cup water to a boil in a small saucpan. Add vanilla bean and simmer until softened, about 1 minute.
• Remove from water and when cool enough to handle, slit bean lengthwise. Scrape out vanilla bean paste with a knife and reserve.
• In a blender container, puree cottage cheese until smooth.
• In a mixing bowl, combine pureed cottage cheese, cream cheese, and yogurt cheese and blend with electric mixer on high until smooth, about 2 minute.
• Add eggs, one at a time and blend well.
• Add flour, sugar, vanilla bean paste and vanilla extract.
• Blend well and pour into crust.
• Bake for 40 minute
• Turn off oven and allow cheesecake to cool in oven an additional 30 minute.
• Remove from oven and let rest for 20 minute before refrigerating.
• In a medium saucepan, combine cherries and sugar and bring to a boil. Reduce heat and simmer until sugar is dissolved and cherries begin to break down, about 10 minute You may need to add a little water to keep from scorching.
• When cheesecake is cold, remove spring form sides and slice into 16 portions. Serve 1 tablespoons of cherries over cheesecake.

CHOCOLATE & VANILLA CHEESECAKE

Steps:

• PREPARE GRAHAM CRACKER CRUST--------.
• Mix cracker crumbs, sugar& melted butter.
• Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
• Bake at 350° for 8 to 10 minutes.
• Cool.
• CHEESECAKE-------.
• Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
• speed until smooth.
• Add flour, 1 tablespoon at a time, blending well.
• Add eggs; beat well.
• COCOA MIXTURE------.
• Combine cocoa and ¼ cup sugar in small bowl.
• Add oil and ½ teaspoon vanilla.
• Add 1 ½ cups of the cream cheese mixture; mix until well blended.
• Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
• Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
• to 250° and continue to bake for 30 minutes.
• Turn off oven.
• Leave the cheesecake in the oven for 30 minutes without opening the door.
• Remove from oven.
• Loosen cake from side of pan.
• Cool completely.
• Chill thoroughly.