Vanilla Bean Cheesecake Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar and 0.25 tsp salt. Stir in 6 tbs melted unsalted butter until evenly moistened and mixture holds together when pressed. Press the mixture firmly and evenly into the bottom (and slightly up the sides if desired) of a 9-inch (23 cm) springform pan. Use the bottom of a measuring cup for an even, compact crust. Bake crust 8–10 minutes until set and fragrant. Remove from oven and set pan on a rack to cool while preparing the filling.

Prepare filling

Reduce oven to 325°F (163°C). In a large bowl or stand mixer fitted with a paddle, beat 24 oz softened cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl.

Add 1 cup granulated sugar and 2 tbs cornstarch to the cream cheese and beat on low then medium until fully incorporated and smooth (about 1–2 minutes). Scrape down the bowl.

Mix in 0.5 cup sour cream, 0.5 cup heavy cream, the seeds scraped from 1 vanilla bean, 1 tsp vanilla extract and 0.25 tsp salt on low speed until combined. Scrape down the bowl to ensure even mixing.

With the mixer on low, add 3 large eggs one at a time, mixing just until each is incorporated. Avoid overbeating — stop mixing as soon as the batter is smooth and slightly glossy. Scrape the bowl and fold once or twice by hand if necessary to remove streaks.

Bake in a water bath

Pour the filling onto the cooled crust and smooth the top. Wrap the outside of the springform pan tightly in aluminum foil (two layers) to prevent water seeping in. Place the wrapped pan in a larger roasting pan and pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath).

Bake at 325°F (163°C) for 55–65 minutes, or until the edges are set and the center still slightly jiggles when nudged (it will firm as it cools). Turn the oven off, crack the oven door and leave the cheesecake inside for 30 minutes to cool gradually (this helps prevent cracks). Remove from the oven and water bath, unwrap foil once cooled slightly, and place the cheesecake on a wire rack to come to room temperature.

Once at room temperature, refrigerate the cheesecake (still in the springform) for at least 4 hours, preferably overnight, to fully chill and set before adding the mousse topping.

Bloom and dissolve gelatin

Sprinkle 1 tsp gelatin over 30 ml cold water in a small bowl; let stand 5 minutes to bloom. Then gently warm the bloomed gelatin (microwave 5–8 seconds or warm in a small saucepan over very low heat) until fully dissolved but not boiling. Set aside to cool slightly but keep liquid.

In a chilled bowl, whip 1 cup heavy cream to soft peaks. In a separate bowl, beat 4 oz mascarpone with 3 tbs powdered sugar, seeds from 0.5 vanilla bean and 0.5 tsp vanilla extract until smooth and slightly loose (do not overmix mascarpone or it can break).

Stir a small spoonful of the whipped cream into the slightly cooled dissolved gelatin to temper it, then quickly fold that into the mascarpone mixture to combine evenly. Fold the tempered mascarpone into the remaining whipped cream gently until uniform and light, taking care not to deflate the mousse.

Chill the mousse briefly (10–20 minutes) until it is still spreadable but has begun to thicken — this prevents it from sliding off the chilled cheesecake when assembled.

Make whipped cream

In a chilled bowl, whip 1 cup chilled heavy cream with 2 tbs powdered sugar and 0.5 tsp vanilla extract until medium–stiff to stiff peaks form. Keep the whipped cream refrigerated until ready to pipe or spread.

Assemble cheesecake

Remove the chilled cheesecake from the refrigerator and release it from the springform pan (for cleaner edges, run a warm knife around the inside rim before releasing). Place the cheesecake on a serving plate.

Evenly spread the prepared vanilla mousse over the top of the chilled cheesecake in a smooth layer, or pipe it if preferred. Return the cake to the refrigerator and chill for 1 hour to allow the mousse to set fully.

When the mousse is set, pipe or dollop the prepared whipped cream around the edge or in decorative swirls over the mousse. Optionally sprinkle additional vanilla bean seeds or shaved white chocolate over the top for garnish. Keep refrigerated until serving.

For best texture and clean slices, chill at least 1 hour after final assembly; slice with a hot dry knife (wipe between slices) and serve chilled. Store leftovers refrigerated (up to 3 days).