White Chocolate Vanilla Bean Cheesecake Ice Cream Recipes

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VANILLA BEAN WHITE CHOCOLATE MOUSSE CHEESECAKE



Vanilla Bean White Chocolate Mousse Cheesecake image

Provided by Mel

Categories     Cheesecakes

Time 2h10m

Number Of Ingredients 19

1 1/2 cups finely crushed graham crackers
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
6 tablespoons butter (melted)
16 ounces cream cheese (softened)
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
1/2 teaspoon vanilla
vanilla bean seeds (scraped from one pod)
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
4 ounces cream cheese (softened)
4 ounces white chocolate baking squares (melted)
1 cup heavy whipping cream
1 tablespoon powdered sugar
vanilla bean seeds (scraped from one pod)

Steps:

  • For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
  • For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
  • Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
  • For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
  • Spread the white chocolate mousse over the cooled cheesecake.
  • For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
  • Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

Nutrition Facts : ServingSize 1 Slice, Calories 585 kcal, Carbohydrate 42 g, Protein 6 g, Fat 45 g, SaturatedFat 26 g, Cholesterol 150 mg, Sodium 316 mg, Fiber 1 g, Sugar 33 g

THE BEST VANILLA BEAN CHEESECAKE



The Best Vanilla Bean Cheesecake image

Enjoy the best vanilla bean cheesecake that tastes very close to The Cheesecake Factory's® version. Each bit is a little piece of heaven. This recipe takes time to make and is best after it has set in the refrigerator for 2 to 3 days.

Provided by littlebit86

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time P1DT3h5m

Yield 8

Number Of Ingredients 16

2 Madagascar vanilla beans
1 ¼ cups graham cracker crumbs (such as Keebler®)
⅓ cup butter, melted
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream
¼ cup confectioners' sugar
2 (4 ounce) bars white baking chocolate, chopped
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 ½ tablespoons confectioners' sugar

Steps:

  • Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
  • Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
  • Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
  • Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
  • Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
  • Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
  • Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

Nutrition Facts : Calories 1128 calories, Carbohydrate 74.7 g, Cholesterol 261.1 mg, Fat 89.2 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 55.1 g, Sodium 477.7 mg, Sugar 61.1 g

WHITE CHOCOLATE VANILLA BEAN CHEESECAKE ICE CREAM



White Chocolate Vanilla Bean Cheesecake Ice Cream image

This is absolutely the most decadent, richest ice cream I have ever tasted. With a red raspberry sauce it is a great finish to a meal. Serve small portions with shortbread or ladyfingers and espresso.

Provided by Queen Dragon Mom

Categories     Frozen Desserts

Time 2h5m

Yield 2 quarts

Number Of Ingredients 9

1 1/2 cups sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
3 cups whole milk
2 cups heavy cream
3 eggs, beaten
4 ounces cream cheese or 4 ounces mascarpone
1 vanilla bean
10 ounces white chocolate

Steps:

  • Split bean, scrape out seeds.
  • Mix dry ingredients, add milk and cream. Add bean and seeds. Bring almost to a boil, stirring constantly.
  • Remove from heat. Pour 1/2 cup of hot mixture into eggs in a thin stream, beating well. Return egg mixture to hot mixture, stirring.
  • Replace on medium heat, add chocolate. Stir constantly until chocolate melts. Continue stirring while adding cheese.
  • It will take anywhere from 20 to 45 minutes for the cream cheese to melt. If the temperature is too high, the cheese will cook and become sweet cottage cheese.
  • When all is melted, remove from heat and let cool slightly. This is not a thick custard.
  • Pour 1 c heavy cream in large bowl. Strain milk/chocolate/cheese mixture into the cream. Stir well.
  • Cover with plastic wrap and refrigerate overnight.
  • Freeze according to ice cream maker's directions.
  • Temper the finished ice cream in a tightly covered container for several hours.

Nutrition Facts : Calories 2714.2, Fat 172.7, SaturatedFat 103.9, Cholesterol 762.1, Sodium 782.6, Carbohydrate 263.6, Fiber 0.2, Sugar 253.8, Protein 39.3

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