Happiness Is Cheesecake!

Theme: Vanilla

Adding some form of vanilla into whatever you are baking is usually a given. The most common being vanilla extract. Homemade vanilla extract is even better if you have the patience, since it takes 3 months before you can use it. Super simple though. You just need vanilla beans, a mason jar and vodka. Easy enough right. I will be using some of what I made in my baking today. It smells amazing!

Since vanilla is the theme and I wanted it to be the main focus it only seemed appropriate with National Cheesecake Day this month to make Vanilla Bean Cheesecake. Even though baking in my home when it’s 108F outside is a terrible idea. Fortunately the baking time is short. The assembly is a little longer process but your taste buds will thank you in the end.


‪1 box graham crackers, crushed‬
‪6 tablespoons coconut sugar‬
‪1 cup butter, melted‬
‪3 (8oz) cream cheese, softened‬
‪1 1/2 cups sugar‬
‪4 eggs, separated‬
‪1 tablespoon lemon juice‬
‪1 vanilla bean, seeds only‬
‪1 teaspoon vanilla bean paste‬
7 oz white chocolate chips, melted
1 1/2 cups heavy whipping cream
6 oz cream cheese , room temperature
1 1/2 tablespoons sugar
1 Vanilla Bean, seeds only
Whipped Cream Topping
1 1/2 cups heavy whipping cream
1 1/2 tablespoons sugar

1. ‪Preheat oven to 325 degrees.‬
2. ‪Combine all crust ingredients and press against bottom of springform pan. Set aside.‬

3. ‪In a stand mixer add cream cheese, sugar, 4 egg yolks, lemon juice and vanillas. Mix together.‬
4. ‪In another bowl, beat 4 egg whites until stiff and creamy and then fold egg whites into cream cheese mixture. ‬
5. ‪Pour into crust in springform pan.‬

6. ‪Bake for 15 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.‬
7. ‪Place in the freezer for several hours. ‬
8. In a stand mixer mixing bowl add heavy cream and whip until soft peaks form then add sugar and whip until stiff peaks form. Set aside.
9. In a stand mixer whip cream cheese with vanilla bean until smooth.
10. Mix in white chocolate.
11. Add in half of the whipped cream mixture and fold in until nearly combined, then add remaining half of the whipped cream mixture and fold until combined and no streaks remain.
12. Pour over cold cheesecake and spread into an even layer and chill in freezer for a couple hours.
13. In a stand mixer whip heavy cream until soft peaks form.
14. Add sugar and whip until stiff peaks form.
15. Run a knife around edges of cheesecake then spread whipped cream over mousse layer. Place back in freezer until ready to serve.



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