Yes, you read that right. A delicious cheesecake and vanilla bean ice cream? This cheesecake is the best of both worlds and is a sure-fire way to steal the show. The vanilla bean cheesecake is rich and decadent. The white chocolate topping freezes to a beautiful smooth delicious texture and the crunchy graham cracker crust sends it over the top. Not to mention it is decorated with melted dark chocolate and fresh red raspberries. If you are looking to spoil someone, get back in good graces with someone you love, or just impress anyone including yourself this is the perfect fix. I made this for Father’s Day this year and it was a hit!
1 sleeve of graham crackers
1 stick of butter
¾ cup brown sugar
16 oz. cream cheese thawed
2 sticks of butter softened
1 cup granulated sugar
1/3 cup sour cream
1/3 cup heavy cream
2 tsp. corn starch
2 Madagascar vanilla bean pods
Whipped heavy cream
Melted white chocolate wavers
Frozen raspberries (to keep perfect shape)
Melted dark chocolate (for drizzling)
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First make the crust. Preheat the oven to 375 degrees. Then crush the sleeve of graham crackers with a food processor or by hand. Then in a medium sized bowl add the melted butter and brown sugar. Stir this all up! Press the mixture into the bottom of a spring form pan. I like to place a sheet of parchment paper or foil on the bottom to make for easy removal. Bake the crust alone for 15 minutes or until it is crispy.
While the crust is baking, make the cheesecake filling. In a large bowl combine the cream cheese, sour cream, heavy cream, corn starch and mix well. Add the butter, sugar and vanilla beans and mix well. After the crust is done baking fill the spring form pan with the cheesecake filling. *This is when I use a water bath trick to bake the cheesecake to prevent bubbles from forming.*
The water bath is very simple; you take a deep baking pan (I used the pan I let the turkey for Thanksgiving cook in) and place the spring form pan that has been lined with foil inside of the deep ban. I fill the deep pan with water up to about half way. The water heats as the cheesecake does and it cooks more evenly, without bubbles!
Turn the oven down to 320 degrees and let the cheesecake cook for about 60 minutes or until slightly golden on the top. While the cheesecake is baking make the topping. The topping is made out of whipped heavy cream and melted white chocolate wavers. Simply mix them together and set in the fridge.
Once the cheesecake has baked for about an hour, remove from the oven and let sit for about 3 hours to stabilize at room temperature. After that time you can be generous with the white chocolate layer on top! Here is the GAME CHANGER: then freeze the cake. Yes this cheesecake is served frozen after drizzled with dark chocolate and topped with fresh red raspberries!