Description
This Vanilla Bean Cheesecake captivates with its creamy texture and delightful vanilla flavor. Perfect for special gatherings or cozy nights at home!
Ingredients
Scale
- 11 oz Nilla Wafers, 1 box
- 1/2 cup Unsalted butter, melted
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 TBSP Vanilla bean paste, or vanilla extract
- 1/2 cup Sour cream, room temperature or greek yogurt
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 4 oz Cream cheese, room temperature
- 4 oz White chocolate bar, I used Lindt
- 2 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Vanilla bean paste
Instructions
- Preheat the oven to 325℉ and prepare a 9-inch springform pan by spraying with nonstick baking spray and lining the bottom with a circle of parchment paper, then spray again.
- Blend the Nilla Wafers in a food processor until fine crumbs form. In a separate bowl, combine the crumbs with melted butter and mix well using a fork.
- Transfer the mixture into the prepared pan. Press the crust halfway up the sides firmly using your hands and compact it further with the bottom of a measuring cup.
- Bake the crust for 11 minutes.
Notes
Room temperature ingredients help achieve a smoother batter and a creamier cheesecake.
For a richer flavor, use high-quality vanilla bean paste.
Let the cheesecake cool completely before refrigerating for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 354
- Sugar: 17g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg