Extra Creamy Vanilla Bean Cheesecake | With a Walnut Crust😛

all day i eat like a shark
all day i eat like a shark
1 هزار بار بازدید - 7 سال پیش - This is a Vanilla Bean
This is a Vanilla Bean Cheesecake with a Walnut Crust. It's quite addicting, especially if your weakness includes walnuts and butter. And that's just the crust. Vanilla extract and almond extract team up to add depth to the vanilla bean filling. And last, the vanilla sour cream topping rounds out all that goodness with a bit of tang. Don't take it from me, try it out yourself and see how addicting this cheesecake can be! Blog post - www.alldayieat.com/recipe/vanilla-bean-cheesecake-… Recipe for glaze - www.alldayieat.com/recipe/no-bake-greek-yogurt-che… Music: Phish - Weekapaug Groove Live at MSG, New York 12/30/15 RECIPE: 1 1/2 cups walnut pieces 1 1/2 cups sugar - 3 Tablespoons (take two out of the filling and one out of the sour cream for less sweetness) 4 tablespoons unsalted butter melted 2 cups sour cream 1 2/3 tablespoon pure vanilla extract 2 pounds cream cheese softened 1 whole vanilla bean split with seeds scraped 4 large eggs at room temperature 1/2 teaspoon pure almond extract 1/2 cup heavy cream Preheat the oven to 350°. Butter a 9-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles gritty sand. Press the crumbs into the bottom of the pan and bake about 12 minutes, until lightly browned. Remove from oven and reduce the oven temperature to 300°. While the crust is baking, using a stand mixer beat the cream cheese at low speed with 1 cup of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the 1 Tablespoon of vanilla and 1/2 tsp almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan with the crust and bake for 55 to 65 minutes, until lightly golden. When the cake is almost done baking, make the topping in a small bowl. Mix the sour cream with 1/4 cup sugar and 2 teaspoons of vanilla. Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving. 🏡All Day I Eat Like a shark - japanese cooking, indoor gardening and travel. Subscribe for new videos posted each Wednesday!    / @alldayieatlikeashark   🎥Equipment used in my videos- www.amazon.com/shop/alldayieat kit.com/alldayieat/videography-and-photography 📞Keep in touch    / @alldayieatlikeashark   www.pinterest.com/alldayieat/ www.instagram.com/alldayieatblog/ twitter.com/alldayieat
7 سال پیش در تاریخ 1396/08/29 منتشر شده است.
1,036 بـار بازدید شده
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