Vanilla Bean Cheesecake With Lemon Cookie Crust And Sour Whipped Cream Topping Recipes

VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
• Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
• Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
• Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
• Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
• Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

VANILLA BEAN CHEESECAKE WITH LEMON COOKIE CRUST AND SOUR WHIPPED CREAM TOPPING

Steps:

• Mix flour, sugar, zest and butter with pastry blender or hands until it makes a shaggy mess.
• Stir in egg yolks until mixture forms a ball.
• Wrap in plastic and place in fridge for 30 minutes.
• On a floured or nonstick surface roll dough into ¼ thick circle.
• Place pan on top of dough and flip over, pressing up sides.
• Trim edges and use them to fill missing spots until the pan is covered.
• Beat cream cheese with hand mixer or wooden spoon until there are no lumps. Add sugar and vanilla bean seeds and beat until just smooth.
• Add flour and mix until smooth.
• Add eggs one at a time beating just until smooth. Stir in cream or sour cream, lemon juice and vanilla and mix until combined.
• Pour cheesecake mixture onto crust and bake at 350 degrees for 40-50 minutes, until middle is only slightly jiggly.
• Turn off oven and crack the door, leaving cheesecake in the oven for about 30 minutes.
• Remove from oven and let cheesecake cool on cooling rack for another hour. Place in fridge for 3 hours and top with whipped cream.
• Combine all ingredients in a bowl and with an electric mixer beat until soft peaks form. Spread on cheesecake evenly.