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Vanilla Bean Cheesecake

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“My husband is in love with the vanilla bean cheesecake from TGI Fridays, so I was sent on a search to find a similar recipe. He says this is very good, and nearly the same as their recipe. One warning: He doesn't eat the crust, so I don't know if that is exactly the same as their recipe. This will take a lot of time to make, but is worth it.”
READY IN:
4hrs
YIELD:
1 9 in. cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Line a 9 in springform pan with foil and spray with non-stick spray.
  2. Mix the graham crackers with 1/4 C sugar.
  3. Add the egg yolk, 1/4 t. vanilla, and melted butter, in that order.
  4. Press mixture into the pan, and bake for 8 minutes (or until edges are slightly brown).
  5. Remove and let cool.
  6. Preheat oven to 350 degrees.
  7. Combine cream cheese, sour cream, cornstarch, and 1 C sugar, mixing until sugar dissolves. Add butter, 1/2 t vanilla, and beans from one vanilla pod, blend until smooth. Spread on crust.
  8. Bake 30-35 minutes, cool 1 hour.
  9. In a cold mixing bowl, beat 1 C cream until soft peaks form. Add 2 T powdered sugar, and continue beating. Place in another bowl in fridge. Without washing first bowl, beat the 1/3 less fat cream cheese in it, until fluffy. Add the white chocolate, and beat until smooth. Fold in the whipped cream from fridge; place back in fridge.
  10. In another cold bowl, beat 1 C whipping cream until soft peaks form. Add 1 T powdered sugar, and beans from one vanilla pod beating until stiff peaks form.
  11. Spread mousse evenly on top (cream cheese/white chocolate mixture). Refrigerate for an hour, then spread whipped cream on top. Refrigerate several hours before serving.

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