Prep 1 hr
Cook 3 hrs
My husband is in love with the vanilla bean cheesecake from TGI Fridays, so I was sent on a search to find a similar recipe. He says this is very good, and nearly the same as their recipe. One warning: He doesn't eat the crust, so I don't know if that is exactly the same as their recipe. This will take a lot of time to make, but is worth it.
- 1 1⁄2 cups finely crushed graham crackers
- 1 1⁄4 cups sugar, divided
- 1⁄2 cup butter, melted
- 1 cup butter, softened
- 1 egg yolk, beaten
- 3⁄4 teaspoon vanilla, divided
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons cornstarch (or 3 T flour)
- 2 vanilla pod, beans removed, divided
- 2 cups whipping cream
- 3 tablespoons powdered sugar
- 4 ounces one-third less fat reduced-fat cream cheese, softened
- 4 ounces white chocolate baking squares, melted
- Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
- Mix the graham crackers with 1/4 C sugar.
- Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
- Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
- Remove and let cool.
- Preheat oven to 350 degrees.
- Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
- Bake 30-35 minutes, cool 1 hour.
- In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
- In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
- Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.
This was divine. I skipped doing the mousse layer and just opted for the base, cake and chocolate/cheese layer and honestly, any more deliciousness and I might have exploded. This was a nice, easy recipe to follow and lovely results. Thanks for sharing.
OMG! I LOVE TGIF's Vanilla Bean Cheesecake and this taste just like it! I followed the recipe (with the exception.... I used fat free sour cream and I didn't have the beans so I used a tsp of vanilla extract in place of) and it came out perfect! Awesome job coming up with this recipe Benny'sGirl!!!
We are in LOVE with this cheesecake at TGIF and when I made it it was even better. Not a cheap cake to make but well worth the cost and time!!!