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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Vanilla Bean Cheesecake

[heart_this] · Mar 12, 2008 · 32 Comments

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

Prep Time: 25 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 45 minutes 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

Raspberry Sauce

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 2
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:
Chocolate Cheesecake
White Chocolate Cheesecake
Maple Cheesecake
Maple Pumpkin Pie Cheesecake
No Bake Cheesecake
Vanilla Bean Ice Cream
Raspberry and Nutella Crepes
Chocolate Red Velvet Cheesecake for Two

Cake, Cheesecake, Dessert, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. AnticiPlate says

    March 12, 2008 at 11:21 pm

    You are the best blogger! Every time I check back, you have something new up your sleeve! Very admirable! This looks delectable.

    Reply
  2. Elle says

    March 12, 2008 at 11:48 pm

    Oh my God, Kevin! That looks fabulous!!!

    Reply
  3. LyB says

    March 13, 2008 at 12:22 am

    You are killing me! That cheesecake is just gorgeous, really, wow! And the walnut crust sounds just perfect.

    Reply
  4. Dani Spies says

    March 13, 2008 at 12:44 am

    I agree with anticiplate…you never disappoint!

    Reply
  5. VeggieGirl says

    March 13, 2008 at 12:47 am

    That HAS to be the most breathtaking, impeccably-presented cheesecake that I have EVER seen – you’re a culinary master!

    Reply
  6. Ferdzy says

    March 13, 2008 at 1:04 am

    The Cheesecake King strikes again!

    Reply
  7. Patsyk says

    March 13, 2008 at 1:18 am

    Simply…. MOUTWATERING!

    I love cheesecake, and you are making me want to make one right now!

    Reply
  8. Elly says

    March 13, 2008 at 1:23 am

    OMG Kevin! This looks SO good. I am drooling on my keyboard over here.

    Reply
  9. Mochachocolata Rita says

    March 13, 2008 at 1:53 am

    will i see you on top chef 5? i’ll be rooting for ya ^_^

    Reply
  10. Proud Italian Cook says

    March 13, 2008 at 1:53 am

    Kevin, Oh Kevin! That is one gorgeous photo! worthy of a magazine cover! It must taste out of this world too!!

    Reply
  11. Peter M says

    March 13, 2008 at 1:59 am

    Kevin, nothin’ like using real vanilla. Don’t throw out the used bean either. Place it in your sugar jar…vanilla sugar.

    Reply
  12. Brilynn says

    March 13, 2008 at 2:48 am

    That is gorgeous!

    Reply
  13. Steph says

    March 13, 2008 at 3:14 am

    Your blog is awesome! Always a new mouth watering treat on the screen! This one looks amazing!

    Reply
  14. Nina's Kitchen (Nina Timm) says

    March 13, 2008 at 3:35 am

    OMG 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.

    Reply
  15. eatme_delicious says

    March 13, 2008 at 5:43 am

    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
  16. chriesi says

    March 13, 2008 at 6:44 am

    Mmmm looks great!

    Reply
  17. Gloria says

    March 13, 2008 at 12:45 pm

    I want this right now Kevin! I die for cheesecake and this looks glorious!! and so beauty pictures!!! xxGloria

    Reply
  18. Bellini Valli says

    March 13, 2008 at 12:45 pm

    Once again Kevin your cheesecakes look amazing. I am going to be making a gigantic cheesecake soon when my daughter is here.

    Reply
  19. cakewardrobe says

    March 13, 2008 at 3:56 pm

    I always brag about my own cheesecake being the best.. but I may have to shut my mouth now :X

    Reply
  20. Deborah says

    March 13, 2008 at 4:43 pm

    Vanilla bean cheesecake is my all-time favorite!!

    Reply
  21. Lisa says

    March 13, 2008 at 6:41 pm

    Vanilla is one of my very favorite flavors. This looks awesome. You truly are a culinary master. I’d like to eat at your house!

    Reply
  22. Neen says

    March 13, 2008 at 8:11 pm

    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
  23. Sylvie says

    March 13, 2008 at 8:13 pm

    Another amazing looking treat from your kitchen.

    Reply
  24. Jessy and her dog Winnie says

    March 13, 2008 at 11:32 pm

    Looks delicious! I love how you can see the little specks of vanilla!

    Reply
  25. cakebrain says

    March 14, 2008 at 4:46 am

    That cheesecake looks creamy, rich and delicious! all the more sexy with the vanilla bean flecks and the circlet of jewel-toned raspberry sauce!

    Reply
  26. sher says

    March 14, 2008 at 7:13 am

    I join everyone else in singing this recipe’s praises. It’s inspired–and yummy looking! :):)

    Reply
  27. Coffee & Vanilla says

    March 14, 2008 at 6:23 pm

    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
  28. rhid says

    March 16, 2008 at 6:15 pm

    this looks amazing – I love the idea of hacking off a piece of the cake and then dipping it in the raspberry puree…

    Reply
  29. Jaime says

    March 18, 2008 at 1:27 am

    mmm… i love how much extra flavor vanilla beans give a dish!

    Reply
  30. Joanna says

    March 16, 2010 at 8:41 pm

    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. Anonymous says

    July 6, 2010 at 3:14 am

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

    Reply
  32. Kevin says

    July 7, 2010 at 9:38 am

    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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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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