Name: Vanilla Bean Cheesecake with Chocolate Ganache
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 2 cups chocolate graham cracker crumbs (about 16 graham crackers) -; 4 teaspoons grated orange zest -; 1/3 cup butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 1 cup sour cream -; 1 vanilla bean or 1 tablespoon vanilla extract -; 3 large eggs, lightly beaten -; Topping: -; 1 cup semisweet chocolate chips -; 2/3 cup heavy whipping cream -; 2 cups fresh raspberries -

Vanilla Bean Cheesecake with Chocolate Ganache

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Bean Cheesecake with Chocolate Ganache

1. 2 cups chocolate graham cracker crumbs (about 16 graham crackers) -

2. 4 teaspoons grated orange zest -

3. 1/3 cup butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1 cup sugar -

7. 1 cup sour cream -

8. 1 vanilla bean or 1 tablespoon vanilla extract -

9. 3 large eggs, lightly beaten -

10. Topping: -

11. 1 cup semisweet chocolate chips -

12. 2/3 cup heavy whipping cream -

13. 2 cups fresh raspberries -

How to cook deliciously - Vanilla Bean Cheesecake with Chocolate Ganache

1. Stage

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. Stage

In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.

3. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen rim from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

5. Stage

For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes.

6. Stage

Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.