White Chocolate Vanilla Bean Cheesecake

My New Favorite!!

♥Kitchen Happiness♥

another one I made recently for someone

Baking cheesecakes is my most favorite thing to do in the kitchen. I love to bake  them because they are easy yet elegant and there are so many flavor possibilities with just minor ingredient changes. This one turned out really, really good, too! The vanilla beans add a wonderful flavor! but I definitely need to look for a place to purchase them for a more reasonable price before we have this one too much. Anyone have suggestions as to where I might find them for a better price?

 I invited a friend over for the grand taste test and she was pleased with the flavor and texture as well, so I know it isn't just in my head.☺ The fresh berries compliment it perfectly! (we also ate blueberries with it) It was a lovely forenoon at my dining room table! Thanks Marie for coming!☺

Crust Ingredients:

1 pkg. graham crackers, finely crushed

60 Nilla Wafers, finely crushed

1 stick butter, melted

Mix well and press into bottom and halfway up the sides of a 9 inch Springform pan (sprayed with non stick spray). Bake @ 300° for 7 minutes. Allow to cool.

Cake ingredients:

11 ounces Ghiradelli White Chocolate Chips

5 (8 oz.) cream cheese, room temp.

1 cup sugar

5 eggs, room temperature, slightly beaten

fresh squeezed lemon juice, ½ of a lemon, room temp.

contents of 2 Vanilla Beans

Topping:

16 oz. sour cream

¼ cup sugar

contents of 1 Vanilla Bean

Stir together well!

In a large mixer bowl, combine cream cheese and sugar and beat until fluffy and creamy. Scrape down sides as needed. Meanwhile melt the chocolate chips in a microwave safe bowl, allow to cool slightly.  Add chocolate, lemon juice and vanilla bean scrapings (slit the bean open and scrape contents out with a small spoon) to the cream cheese mixture. In a separate bowl lightly beat the egg then add to the rest of the batter and mix until combined. Scraping down sides and mixing again. Do not over beat! Pour into prepared crust, place Springform pan on a baking sheet, and bake @ 300° for 1 hour. Turn oven heat off and prop the door open with a wooden spoon handle. Leave cheesecake in the oven for another 40 minutes, then put topping on and return to oven for another 20 minutes with the door closed. Allow to cool completely on a wire rack before refrigerating overnight. Remove from pan and serve.

Delicious!!

Be Blessed!