Vanilla Bean Cheesecake Recipe
Recipe information
Make Vanilla Bean Cheesecake in just 3h . Graham cracker crust, dulce de leche, brûléed vanilla cream
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Ingredients
Brûléed Vanilla Cream
Preparation
1. Make the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined. Add in the sour cream, vanilla bean seeds, eggs, and vanilla extract. Mix until just combined, being careful not to overmix.
3. Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for about 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove and let cool completely before refrigerating for at least 4 hours or overnight.
4. Prepare the Dulce de Leche
To make dulce de leche, place a can of sweetened condensed milk in a pot of simmering water. Let it simmer for about 2-3 hours, ensuring the can is covered with water at all times. Remove the can and let it cool before opening.
5. Make Brûléed Vanilla Cream
In a bowl, whip the heavy cream with vanilla extract until soft peaks form. Spread the whipped cream over the chilled cheesecake. Sprinkle granulated sugar evenly over the top and use a kitchen torch to brûlée the sugar until caramelized. Let cool before serving.
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