Description
This Vanilla Bean Cheesecake offers a rich, creamy texture with a delightful vanilla flavor, perfect for celebrations or any sweet cravings. Easy to prepare and utterly delicious!
Ingredients
Scale
- 1 box Nilla Wafers, 11 oz
- 1/2 cup Unsalted butter, melted
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 TBSP Vanilla bean paste
- 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 it with nonstick baking spray and lining the bottom with parchment paper.
- In a food processor, blend the Nilla Wafers until finely crumbed. In a separate bowl, combine the crumbs with melted butter and mix with a fork.
- Press the crumb mixture into the base and halfway up the sides of the prepared pan, using your hands first and then a measuring cup to compact it.
- Bake the crust for 11 minutes.
Notes
Allow the cheesecake to cool completely after baking; it will set further in the refrigerator.
For a smooth texture, make sure all dairy products are at room temperature before mixing.
Garnish the cheesecake with fresh berries or a drizzle of chocolate for an appealing finish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg