Decadent Vanilla Bean Cheesecake
Indulge in the rich and creamy delight of this Decadent Vanilla Bean Cheesecake, a copycat version of the beloved dessert from TGI Fridays. This cheesecake features a luscious cream cheese base infused with real vanilla bean, layered with a smooth white chocolate and cream cheese mousse, and topped with freshly whipped cream. Though the process takes time, the flavorful layers and velvety texture make every moment in the kitchen worthwhile. Whether you're celebrating a special occasion or simply treating yourself, this cheesecake promises to impress with its stunning presentation and irresistible taste. Perfect for those who adore sweet vanillas with a rich twist!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Graham crackers, finely crushed
1 1/2 cups (Finely crushed)
Granulated sugar
1 1/4 cups (Divided)
Butter, melted
1/2 cup (Melted)
Butter, softened
1 cup (Softened)
Egg yolk
1 (Beaten)
Vanilla extract
3/4 teaspoon (Divided)
Cream cheese
16 ounces (Softened)
Sour cream
1 cup
Cornstarch
2 tablespoons (Or 3 tablespoons flour)
Vanilla pods, beans removed
2 (Divided)
Heavy whipping cream
2 cups
Powdered sugar
3 tablespoons
Reduced-fat cream cheese
4 ounces (Softened)
White chocolate baking squares
4 ounces (Melted)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a 9-inch springform pan by lining the bottom with aluminum foil and spraying the sides with non-stick cooking spray.
2
In a mixing bowl, combine the finely crushed graham crackers with 1/4 cup of sugar. Mix thoroughly.
3
Add the melted butter, beaten egg yolk, and 1/4 teaspoon of vanilla to the graham cracker mixture. Stir until well combined.
4
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 8 minutes or until the edges are lightly browned. Remove from the oven and allow to cool.
5
Lower the oven temperature to 350°F (175°C). In a large mixing bowl, beat together the softened cream cheese, sour cream, cornstarch, and 1 cup of sugar until the mixture is smooth and free of lumps.
6
Add the softened butter, 1/2 teaspoon of vanilla, and the beans from one vanilla pod to the cream cheese mixture. Blend until well incorporated.
7
Spread the cream cheese mixture evenly over the cooled crust. Bake for 30 to 35 minutes, or until the center is just set. Allow the cheesecake to cool in the pan for 1 hour.
8
While the cheesecake is cooling, make the white chocolate mousse: In a cold mixing bowl, whip 1 cup of heavy cream until soft peaks form. Gradually add 2 tablespoons of powdered sugar and continue to whip until stiff peaks form. Place the whipped cream in the fridge to chill.
9
In the same mixing bowl (do not wash), beat the reduced-fat cream cheese until fluffy. Gradually mix in the melted white chocolate and blend until the mixture is smooth.
10
Gently fold in the chilled whipped cream until combined. Set the mousse aside in the fridge.
11
In another chilled bowl, whip the remaining 1 cup of heavy cream until soft peaks form. Add 1 tablespoon of powdered sugar and the beans from the second vanilla pod, then continue beating until stiff peaks form.
12
Spread the white chocolate mousse evenly over the cooled cheesecake. Refrigerate for at least 1 hour to set.
13
Finally, top the cheesecake with the whipped cream. Chill in the refrigerator for several hours or overnight for best results before serving. Enjoy every creamy, dreamy bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Vanilla Bean Cheesecake?
It is a rich and creamy dessert featuring a vanilla bean-infused cream cheese base, a white chocolate cream cheese mousse, and a fresh whipped cream topping.
Is this a copycat recipe?
Yes, this is a copycat version of the famous vanilla bean cheesecake from TGI Fridays.
What type of crust does this cheesecake have?
The cheesecake has a crust made from finely crushed graham crackers, sugar, melted butter, an egg yolk, and a touch of vanilla.
How do I prepare the springform pan?
Prepare a 9-inch springform pan by lining the bottom with aluminum foil and spraying the sides with non-stick cooking spray.
At what temperature should I bake the graham cracker crust?
The crust should be baked at 375 degrees Fahrenheit (190 degrees Celsius) for 8 minutes.
What temperature is used for baking the cheesecake filling?
After the crust is done, lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for the filling.
Can I use a substitute for cornstarch in the filling?
Yes, you can use 3 tablespoons of flour instead of the 2 tablespoons of cornstarch called for in the recipe.
How many vanilla pods are needed for this recipe?
The recipe requires two vanilla pods; one for the cream cheese filling and one for the whipped cream topping.
How much cream cheese is used in the base layer?
The base layer uses 16 ounces of softened cream cheese.
Does the recipe use sour cream?
Yes, 1 cup of sour cream is added to the cheesecake filling for extra creaminess.
How long does the cheesecake bake?
The cheesecake should bake for 30 to 35 minutes, or until the center is just set.
How long should the cheesecake cool before adding the mousse layer?
The cheesecake needs to cool in the pan for 1 hour after baking.
How is the white chocolate mousse layer made?
It is made by mixing melted white chocolate with fluffy reduced-fat cream cheese and folding in homemade whipped cream.
What type of cream cheese is used for the mousse?
The mousse layer specifically calls for 4 ounces of softened reduced-fat cream cheese.
How much white chocolate is needed for the mousse?
You will need 4 ounces of melted white chocolate baking squares.
How much heavy whipping cream is required in total?
The recipe uses 2 cups of heavy whipping cream total: 1 cup for the mousse and 1 cup for the topping.
How do I prepare the vanilla whipped cream topping?
Whip 1 cup of heavy cream with 1 tablespoon of powdered sugar and the beans from one vanilla pod until stiff peaks form.
What is the purpose of the egg yolk in the crust?
The egg yolk helps bind the graham cracker crumbs together for a sturdier crust.
How long should the cheesecake chill before serving?
It should chill in the refrigerator for several hours or overnight for the best results.
How do I incorporate the vanilla bean into the recipe?
Slice the vanilla pod open, scrape out the beans (seeds), and blend them into the filling or whipped cream as directed.
Should I use softened or melted butter?
Use melted butter for the crust and softened butter for the cheesecake filling.
How much granulated sugar is needed?
A total of 1 1/4 cups of granulated sugar is used, divided between the crust and the filling.
How many layers does this cheesecake have?
The cheesecake has four layers: a graham cracker crust, a vanilla bean cheesecake base, a white chocolate mousse, and a whipped cream topping.
Is vanilla extract also used in addition to the pods?
Yes, 3/4 teaspoon of vanilla extract is divided between the crust and the cheesecake filling.
What is the best way to melt the white chocolate?
You can melt the white chocolate baking squares in the microwave in short intervals or using a double boiler until smooth.
Do I need to wash the bowl between making whipped cream and the mousse?
No, the recipe specifies that you do not need to wash the bowl after whipping the cream for the mousse.
What size pan is recommended?
A 9-inch springform pan is recommended for this recipe.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle.
Can I make this dessert for special occasions?
Absolutely; its stunning layered presentation and rich flavor make it perfect for celebrations.
What is the final step before serving?
The final step is to top the set mousse with the prepared vanilla bean whipped cream and chill thoroughly.