1/1 Photo of Vanilla Bean Cheesecake & Ruby Topping
Very elegant, incredible cake! Worth the effort! I promise! 8) NOTE: You may add decorative roses, etc. with whipped topping, but pretty enough without it even!
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Units: US | Metric
- 12 vanilla cream-filled sandwich style cookies, broken into pieces (Vienna Fingers, 6 1/2 oz)
- 5 tablespoons unsalted butter, cut to pieces, room temp
- 1/4 cup sugar
- 2 vanilla beans, split lengthwise
- 1/2 cup whipping cream
- 1 1/2 lbs cream cheese, room temp
- 1 cup sugar
- 1 pinch salt
- 4 large eggs
- 1Position rack in middle of oven and preheat to 350°.
- 2Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
- 3Blend cookies, butter and sugar in processor until crumbs clump together.
- 4Press on bottom and halfway up sides of pan. Bake crust 10 minutes; set aside.
- 5Begin filling with tip of small sharp knife. Scrape seeds from vanilla beans into small saucepan; add beans.
- 6Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
- 7Blend the cheese, sugar and salt in food processor until very smooth. Stop often to scrape sides of bowl.
- 8Add vanilla cream and blend. Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
- 9Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
- 10Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
- 11For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
- 12Increase heat and boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids.
- 13Spoon warm topping over chilled cheesecake, spreading evenly.
- 14Chill until topping is set, at least 2 hours.
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Nutritional Facts for Vanilla Bean Cheesecake & Ruby Topping
Serving Size: 1 (2180 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6174.6
- Calories from Fat 3449
- Total Fat 383.2 g
- Saturated Fat 223.1 g
- Cholesterol 1910.1 mg
- Sodium 2935.1 mg
- Total Carbohydrate 628.4 g
- Dietary Fiber 18.8 g
- Sugars 526.1 g
- Protein 86.4 g
The following items or measurements are not included: