A delightful way to prepare corned beef, cabbage, and potatoes—ideal for a feast on St. Patrick’s Day or just for good dining whenever!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 7 hrs |
| Total Time: | 8 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 2 Madagascar vanilla beans
- 1 ¼ cups graham cracker crumbs (such as Keebler)
- ⅓ cup butter, melted
- ¼ cup white sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 (8 ounce) container sour cream
- 1 cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 (4 ounce) bars white baking chocolate, chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup heavy whipping cream
- 1 ½ tablespoons confectioners’ sugar
Instructions
- 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; set aside to cool.
- 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 crust. 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 6 hours to overnight.
- You can make your own graham cracker crust but I prefer to buy the Keebler mix, and you get multiple crusts from the box. I also buy my vanilla beans online because they are about $8 to $10 at the store for just two. So if you like the recipe and you want to make it more than once I suggest you get your beans online.
- This recipe appeared in Allrecipes Magazine. The cheesecake filling was modified to use vanilla bean seeds in place of vanilla extract.
Nutrition Facts
| Calories | 1128 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 261 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 55 g |
| Sodium | 478 mg |
| Sugars | 61 g |
| Fat | 89 g |
| Unsaturated Fat | 0 g |
Reviews
Time consuming but well worth the effort. Made it for Christmas with the family. The words people used were: Devine, to die for, super rich. I used vanilla bean paste as it was less expensive than beans. The beans were hit or miss for quality. The paste was easy to use and essentially the same thing. Also used Wondra flour instead of corn starch. Lindt white chocolate was a great choice too. I used a hot knife to cut. Next time I’ll try sticking the cake in freezer a bit. Thinking this will help to cut smaller slices. First ever cheesecake I’ve made. What a success!
So absolutely delicious. It is some work, and with the chilling, I actually did it over two nights after work, but it’s well worth it for a treat. Among the best desserts I have ever made, and I’ve made a lot!
Absolutely amazing!!!
one of my FAV ?? cheesecakes to make. you definitely will impress wirh this recipe. When making the mousse blend the cream cheese, some of the confectioner’s sugar and white chocolate together for a smoother the cake.
Amazing!! Tastes just like cheesecake factory! Was time consuming to make but well worth it!
excellent …took more like an hour and a half to cook it though