I have been craving a good old piece of cheesecake a while now. When I was asked to bring dessert to a family get together, I knew I would make one. I ran across this recipe and went with it as vanilla bean is my favorite from Cheesecake Factory.

I am going to blame it on pregnancy brain, but I forgot the adding cream step, so I made a vanilla bean while cream to go on top. This cheesecake was GREAT and I want to make it again and do it as the recipe states

Vanilla Bean Cheesecake (Adapted From: Fresh from the Oven, Originally From: Junior’s Cheesecake Cookbook)

• 4 8-ounce packages Cream Cheese
• 1 2/3 cup sugar
• 1 vanilla bean (about 7 inches long)
• 1/4 cup cornstarch
• 1/2 tablespoon pure vanilla extract
• 2 extra large eggs ( 3 large eggs are fine too)
• 3/4 cup heavy whipping cream
• confectioner’s sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners’ sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

It’s was my sister-in-laws birthday in April and we were celebrating her birthday this past weekend, I remembered she has mentioned she didn’t really care for cake, but loved cheesecake. So I decided to make a cheesecake for her.

I was at half price books a few weeks ago waiting for Adam to get done with work and pulled out the cookbook Chocoholic off the shelf, this was the first recipe I turned too, so I bought the cookbook for the whole $3.98 and made this recipe. I love the set-by-step directions and will be trying out more things from this cookbook.

This is an AWESOME tasting cheesecake! Luxury White Chocolate Cheesecake (From: Chocoholic)

• 5 oz. digestive biscuits (I used graham crackers)
• 1/2 c. blanched hazelnuts, toasted (I omitted)
• 4 T. unsalted butter
• 1/2 ground cinnamon
• 12 oz. fine quality white chocolate
• 1/2 c. whipping cream
• 3 (8 oz.) packets cream cheese, softened
• 1/3 c. sugar
• 4 eggs
• 2 T. vanilla
• 1 3/4 c. sour cream
• 1/4 c. sugar
• 1 t. vanilla
• white chocolate curls to decorate

Preheat oven to 350. Lightly grease a 9 inch springform tin. In a food processor with metal bald, process biscuits, and hazelnuts until fine crumbs form. Pour in butter and cinnamon. Process just until blended. Using the back of a spoon, press on to bottom and to within 1 c. of top of side of pan. Bake for 5-7 minutes, until just set. Remove to rack to cool. Lower oven temperature to 300.

Prepare filling, In a small saucepan over low heat, melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool.

In a large bowl with an electric mixer beat the cream cheese and 1/3 c. sugar until smooth, about 2-4 minutes. Add eggs one at a time, beating well after each addition, scraping bowl occasionally. Slowly beat in the white chocolate mixture and vanilla.

Pour into baked crust. Place tin on baking sheet. Bake for 45-55 minutes, or until edge of cake is firm but centre is still slightly soft, do not allow to brown. Remove to wire rack while preparing topping. Increase oven temperature to 400.

Prepare topping in a small whisk the soured cream, sugar and vanilla. Pour over cheesecake spreading evenly, and return to oven. Bake for a further 5-7 minutes. Turn off oven, but do not open the door for 1 hour.

Remove to wire rack to cool to room temperature. Run sharp knife around edge of cake in tin to separate it from side; this helps prevent cracking. Cool completely, then refrigerate, loosely covered, overnight.

To serve, run sharp knife around edge of tin to loosen cake. Remove side of springform tin. If you like slide sharp knife under crust to separate cake from bottom and with metal palette knife, slide carefully on to serving plate. Alternatively leaving cake on tin bottom to avoid breaking crust or surface and serve from bottom of tin. Decorate top of cake with chocolate curls.