I recently got some vanilla beans and I have been itching to use them. I though that I would try using them in one of my favorite desserts, a cheesecake. For the vanilla bean cheesecake I just added the seeds from a vanilla bean to a basic cheesecake recipe. In the past I have used graham cracker crusts and pecan crusts and this time I thought I would try a walnut crust. I also had some raspberries so I added a garnish of a simple raspberry sauce. The vanilla bean cheesecake with walnut crust was really good! It smelled amazing while it was baking. Vanilla is one of my favorite flavours and I really enjoyed the strength of the vanilla flavour provided by the vanilla bean seeds. The walnut crust was really good as well. How can you go wrong adding butter and sugar to walnuts? I am looking forward to more adventures with vanilla beans.
Vanilla Bean Cheesecake
ingredients
- 1/2 cup walnuts
- 1 tablespoon sugar
- 1 tablespoon butter (melted)
- 1 (8 ounce) package cream cheese (room temperature)
- 1/4 cup + 1 tablespoon sugar
- 1 vanilla bean (split lengthwise and scraped)
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
directions
- Pulse the walnuts, sugar and butter in a food processor.
- Press the mixture into the bottom of two 4 inch spring form pans.
- Bake the walnut crust in a 350F/180C preheated oven until golden brown on the edges, about 8-12 minutes.
- Mix the cream cheese, sugar and vanilla bean seeds.
- Beat in the egg and vanilla extract.
- Pour the mixture into the spring form pans.
- Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.
Raspberry Sauce
ingredients
- 1/2 cup raspberries (mashed)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
directions
- Mix the raspberries, sugar, cornstarch and water in a small saucepan.
- Bring to a boil and simmer until the sauce thickens.
AnticiPlate says
March 12, 2008 at 11:21 pmYou are the best blogger! Every time I check back, you have something new up your sleeve! Very admirable! This looks delectable.
Elle says
March 12, 2008 at 11:48 pmOh my God, Kevin! That looks fabulous!!!
LyB says
March 13, 2008 at 12:22 amYou are killing me! That cheesecake is just gorgeous, really, wow! And the walnut crust sounds just perfect.
Dani Spies says
March 13, 2008 at 12:44 amI agree with anticiplate…you never disappoint!
VeggieGirl says
March 13, 2008 at 12:47 amThat HAS to be the most breathtaking, impeccably-presented cheesecake that I have EVER seen – you’re a culinary master!
Ferdzy says
March 13, 2008 at 1:04 amThe Cheesecake King strikes again!
Patsyk says
March 13, 2008 at 1:18 amSimply…. MOUTWATERING!
I love cheesecake, and you are making me want to make one right now!
Elly says
March 13, 2008 at 1:23 amOMG Kevin! This looks SO good. I am drooling on my keyboard over here.
Mochachocolata Rita says
March 13, 2008 at 1:53 amwill i see you on top chef 5? i’ll be rooting for ya ^_^
Proud Italian Cook says
March 13, 2008 at 1:53 amKevin, Oh Kevin! That is one gorgeous photo! worthy of a magazine cover! It must taste out of this world too!!
Peter M says
March 13, 2008 at 1:59 amKevin, nothin’ like using real vanilla. Don’t throw out the used bean either. Place it in your sugar jar…vanilla sugar.
Brilynn says
March 13, 2008 at 2:48 amThat is gorgeous!
Steph says
March 13, 2008 at 3:14 amYour blog is awesome! Always a new mouth watering treat on the screen! This one looks amazing!
Nina's Kitchen (Nina Timm) says
March 13, 2008 at 3:35 amOMG this looks amazing. I love cheesecake and yours looks crumbly and delicious…
Try ginger biscuits for base, it changes the whole flavor of your cheesecake.
eatme_delicious says
March 13, 2008 at 5:43 amYumm I want that cheesecake!! I really need to get mini spring form pans so I can make cheesecake whenever without having to worry about what I’m going to do with a giant cake.
chriesi says
March 13, 2008 at 6:44 amMmmm looks great!
Gloria says
March 13, 2008 at 12:45 pmI want this right now Kevin! I die for cheesecake and this looks glorious!! and so beauty pictures!!! xxGloria
Bellini Valli says
March 13, 2008 at 12:45 pmOnce again Kevin your cheesecakes look amazing. I am going to be making a gigantic cheesecake soon when my daughter is here.
cakewardrobe says
March 13, 2008 at 3:56 pmI always brag about my own cheesecake being the best.. but I may have to shut my mouth now :X
Deborah says
March 13, 2008 at 4:43 pmVanilla bean cheesecake is my all-time favorite!!
Lisa says
March 13, 2008 at 6:41 pmVanilla is one of my very favorite flavors. This looks awesome. You truly are a culinary master. I’d like to eat at your house!
Neen says
March 13, 2008 at 8:11 pmYou’re on a roll this week, you’re tearing down all these prejudices of mine! First Irish Soda bread, then cheesecake (I always get overwhelmed after eating a few bites… little ones in little spring foam pans is a great idea), and finally vanilla beans (which I’ve always been too intimidated/clueless about where it buy it). What’s inspiring you?
Sylvie says
March 13, 2008 at 8:13 pmAnother amazing looking treat from your kitchen.
Jessy and her dog Winnie says
March 13, 2008 at 11:32 pmLooks delicious! I love how you can see the little specks of vanilla!
cakebrain says
March 14, 2008 at 4:46 amThat cheesecake looks creamy, rich and delicious! all the more sexy with the vanilla bean flecks and the circlet of jewel-toned raspberry sauce!
sher says
March 14, 2008 at 7:13 amI join everyone else in singing this recipe’s praises. It’s inspired–and yummy looking! :):)
Coffee & Vanilla says
March 14, 2008 at 6:23 pmKevin, Beautiful cheesecake! I love the idea of adding raspberries… I will be making cheesecake this weekend, plain one… second time in my life (fist time was disaster) 😉
Margot
rhid says
March 16, 2008 at 6:15 pmthis looks amazing – I love the idea of hacking off a piece of the cake and then dipping it in the raspberry puree…
Jaime says
March 18, 2008 at 1:27 ammmm… i love how much extra flavor vanilla beans give a dish!
Joanna says
March 16, 2010 at 8:41 pmI have just found your blog…Its awesome!Bravo!!!I havent seen better photos and recipes,you must be a real talent…and a great blogger 🙂
I will try to make this cheesecake..it seems wonderful,specially the rasberry sauce and vanilla bean.
By the way Im from Greece and I was amazed by the many greek recipes you have.
Anonymous says
July 6, 2010 at 3:14 amWould this work with just vanilla extract? There aren't any shops here that sell real vanilla beans..
Kevin says
July 7, 2010 at 9:38 amAnonymous: You would have to use a lot of it to get the same strong vanilla flavour but the cheesecake will still taste great.