Vanilla Bean Cheesecake

     Vanilla bean cheesecake is one of my favorite cakes. The graham cracker crust and three layers of vanilla flavor make for a smooth, creamy, and delicious cake. The extracted pods from vanilla beans are what really set this cheesecake apart from the rest. This cake takes several hours to make and can be quite difficult, but it is well worth it.

Ingredients:

• 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 extract, divided
• 16 oz cream cheese, softened
• 1 cup sour cream
• 3 tbsp flour
• 2 vanilla pods, beans removed and divided
• 2 cups whipping cream
• 3 tbsp powdered sugar
• 4 oz reduced fat cream cheese, softened
• 4 oz white chocolate baking squares, melted
• Raspberries (optional)

     Begin by preheating the oven to 375 degrees Fahrenheit. Line a 9 inch springform pan with foil and spray with non-stick spray. Mix the graham crackers in a bowl with 1/4 cup of sugar. Then add the egg yolk, 1/4 tsp vanilla extract, and melted butter, and mix to combine everything. Press the mixture into the springform pan.

     Bake for 8 minutes, or until the edges are slightly brown. Remove and let the crust cool.

     Next, preheat the oven to 350 degrees. In a large bowl, mix together the 16 oz of cream cheese, sour cream, flour, 1 cup of sugar, 1 cup of softened butter, 1/2 tsp vanilla extract, and beans from one vanilla pod. Blend until creamy and smooth. Spread this mixture onto the cooled crust. 

     Bake for 30-35 minutes until the edges are slightly browned. Allow to cool for one hour.

     In a cold mixing bowl, beat 1 cup of whipping cream with 2 tbsp of powdered sugar until soft peaks form. Place this mixture in the fridge. 

   

  In another cold mixing bowl, beat the 4 oz of reduced fat cream cheese with the melted white chocolate until smooth. 

     Fold the whipped cream from the fridge into the white chocolate mixture and place back in the fridge.

     In another bowl, beat 1 cup of whipping cream with 1 tbsp powdered sugar and beans from one vanilla pod until stiff peaks form. 

     Spread the white chocolate mousse onto the cooled cheesecake. Refrigerate for an hour, then spread the whipped cream on top. Evenly arrange the raspberries over the top of the cake, and refrigerate several hours before serving.