Closet Cooking

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Vanilla Bean Cheesecake

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Vanilla Bean Cheesecake

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

Vanilla Bean Cheesecake

Vanilla Bean Cheesecake

Servings: 2
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
  1. Pulse the walnuts, sugar and butter in a food processor.
  2. Press the mixture into the bottom of two 4 inch spring form pans.
  3. Bake the walnut crust in a 350F/180C preheated oven until golden brown on the edges, about 8-12 minutes.
  4. Mix the cream cheese, sugar and vanilla bean seeds.
  5. Beat in the egg and vanilla extract.
  6. Pour the mixture into the spring form pans.
  7. Bake in a preheated 325F/170C oven until it is set, about 45-60 minutes.
Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.

Raspberry Sauce

ingredients
  • 1/2 cup raspberries (mashed)
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
directions
  1. Mix the raspberries, sugar, cornstarch and water in a small saucepan.
  2. Bring to a boil and simmer until the sauce thickens.
Use in:
Raspberry and Nutella Crepes

Similar Recipes:
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White Chocolate Cheesecake
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Maple Pumpkin Pie Cheesecake
No Bake Cheesecake
Vanilla Bean Ice Cream
Raspberry and Nutella Crepes
Chocolate Red Velvet Cheesecake for Two
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Comments

  15. Yumm 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.

    Reply

  22. You’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?

    Reply

  27. Kevin, 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

    Reply

  30. I 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.

    Reply

  31. Would this work with just vanilla extract? There aren't any shops here that sell real vanilla beans..

    Reply

  32. Anonymous: You would have to use a lot of it to get the same strong vanilla flavour but the cheesecake will still taste great.

    Reply

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