The Cheesecake Factory Vanilla Bean Cheesecake is made from the original cheesecake topped with vanilla bean mousse and garnished with whipped cream. A twist on the classic dessert this edition is flecked with vanilla bean throughout. While it’s fun to visit The Cheesecake Factory restaurant to sample their several cheesecake flavours, it’s equally gratifying to make this copycat formula at home much to the delight of the friends and family. Make the cheesecake crust as directed in the formula, and press into pan. Make the cheesecake filling as directed, add the beans to the filling elements and mixture before placing the batter into the springform pan.
Cook the cheesecake in accordance with the instructions outlined in the original recipe. Utilizing a cold mixing bowl, beat the whipping cream until soft peaks form. Gradually add confectioners sugar until stiff peaks form, Place bowl in refrigerator to chill. In a different bowl, beat the cream cheese until it’s fluffy. Add the melted white chocolate and beat until smooth. Place the Mouse in fridge until ready to use. Utilizing a cold mixing bowl, beat whipping cream until soft peaks form. Add confectioners sugar and beans to the whipped cream and beat until stiff peaks form. Place Vanilla Bean Whipped Cream in fridge until ready to use.
Remove the cheesecake from the springform pan and put it on a platter. Place a thick layer of the Mousse at the top of the cheesecake. Adorn the cheesecake with Bean Whipped Cream either by distributing a thin layer at the top of the Mousse or by piping it with a pastry bag.
For an easier bean cheesecake, utilize whipped cream from the can. Aerosol whipped cream deflates rapidly, so serve the cake instantly after applying whipped cream. This is the only edible fruits of the orchid family. The fruits looks like an extended bean, and once it’s harvested, it’s dried and cured to develop the distinctive flavor. Fully cured vanilla fruits, or pods, are then prepared to make products like vanilla extract, vanilla powder, and vanilla sugar.