French Vanilla Bean Cheesecake: This Silky Cheesecake Has Some Interesting Ingredients by Ann Marie Patitucci
In my family we all have a sweet tooth. We each have our favorite desserts and two of us like chocolate more than the other two, while two prefer pie over cake, etc. That said, there’s one dessert we all agree on: cheesecake. We all love it. We’ve never met a cheesecake we didn’t like! We enjoy all types and toppings, and may even fight over the last piece (shhhh).
I’m always on the hunt for a great, new cheesecake recipe, as I’m a firm believer that there’s more than one great recipe for any particular type of food. A friend shared this one with me. This French vanilla cheesecake recipe results in a cheesecake that is smooth, silky and creamy, and I always enjoy a graham cracker crust. You'll see that some of the ingredients aren't standard for a cheesecake recipe, and I love when a recipe doesn't seem like all the rest!
Here is your shopping list for this creamy vanilla cheesecake: graham cracker crumbs, applesauce, cottage cheese, cream cheese, Greek yogurt, eggs, a vanilla bean, vanilla extract, flour and granulated sugar. My friend likes to top her cheesecake with frozen cherries, but it's equally delicious with other fruit, whipped cream or your favorite cheesecake topping.
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Cuisine: American
Prep Time: 40 minutes
Cook Time: 1 1/2 hours
Total Time: 2 hours and 10 minutes
Servings: 8 or 16
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons applesauce (unsweetened)
- 2 cups cottage cheese (non-fat or lowfat)
- 2 cups light cream cheese
- 1/2 cup Greek yogurt
- 3 eggs
- 1 vanilla bean (for paste)
- 1 tablespoon vanilla extract
- 1 tablespoon flour
- 3/4 cup granulated sugar
Helpful Products
- Saucepot
- Blender
- Nonstock Cooking Spray
- Mixing Bowl
- 10-inch Springform Pan
- Electric Mixer
- Offset Spatula
Recipe Notes
- If you want to top it with cherries, in a medium saucepan, bring 1 cup frozen cherries and 1/4 cup granulated sugar to a boil. Reduce the heat and allow to simmer for about 10 minutes, or until cherries start to break down and sugar is dissolved. Add water, if necessary, to avoid burning. Let the cherries cool before using on the cheesecake.
- If you’re so inclined, feel free to make homemade yogurt cheese instead of the Greek yogurt.
Here’s how to make it:
- Preheat oven to 350 degrees F. Lightly spray a 10-inch springform pan with nonstick cooking spray. In a medium-sized bowl, mix graham cracker crumbs and applesauce together. Mix well. Press the mixture into the bottom of the pan and set aside.
- Bring 1 cup of water to a boil. Add vanilla bean and simmer about 1 minute, until bean is softened. Carefully remove the bean from water. When cooled down enough to hold, slit bean lengthwise. Using a knife, scrape out the vanilla bean paste and set aside.
- Using a blender, puree the cottage cheese until smooth. In a large bowl, combine pureed cottage cheese, cream cheese and Greek yogurt. Blend with electric mixer on high about 2 minutes, or until smooth. Add eggs, one at a time, and blend well. Add the vanilla bean paste, vanilla extract, flour and granulated sugar. Combine ingredients well and pour into crust.
- Bake cheesecake for 40 minutes, then turn off the heat and allow it to cool down slowly in the oven for an additional 30 minutes. Remove from oven, let rest for 20 to 30 minutes and then refrigerate.
- Once cheesecake is cold, dip an offset spatula or thin knife in hot water. Then run it along the edge of the cheesecake to loosen it from the springform pan sides. You can repeat this step as necessary. After loosening the cake, pop open the latch on the pan and lift the sides away. Slice into 8 or 16 pieces, depending on your size preference. Serve with cherries or desired toppings.
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