This Vanilla Bean Cheesecake made with cream cheese, Madagascar vanilla extract, vanilla beans, eggs, and sugar; then topped with a compote of fresh raspberries, strawberries and blueberries.
*Disclaimer: I received two sample boxes of Waffeletten cookies, as well as a Tiffany Cake Plate for use in this recipe post; which is an entry into the "Let the Good Times Roll" Waffeletten Recipe Contest. All opinions are completely my own based on my experience.
Today, I'm honored and excited to be a participant in the Bahlsen North America 125th Anniversary "Let the Good Times Roll" Birthday Cake Recipe Contest!
About Bahlsen
Bahlsen is the market leader for cakes and biscuits in Germany and one of the leading manufacturers of sweet biscuits in Europe, but don't worry, you can get their delicious cookies here in the U.S. as well!
Since I'm not a regular baker; especially of birthday cakes, I decided to make a Vanilla Bean Cheesecake with Mixed Berry Compote using the Bahlsen Waffeletten chocolate dipped waffle cookies as the crust.
Though it may look like a lot of steps, this cheesecake is really easy to prepare and is made with cream cheese, Madagascar vanilla extract, vanilla beans, eggs, and sugar; then topped with a compote of fresh raspberries, strawberries and blueberries. Trust me, if I can do it you can too!
How do you make Vanilla Bean Cheesecake?
For this recipe you'll need Bahlsen Waffeletten Cookies, Butter Crackers, butter, milk, vanilla bean pods, cream cheese, granulated sugar, eggs, Madagascar vanilla extract, white chocolate, raspberries, blueberries, strawberries and lemon juice.
Make the Crust
If you can't find the Bahlsen cookies, you can use graham cracker crumbs or all butter crackers. Start by making the crust by adding the Bahlsen Waffeletten Cookies and crackers to a food processor and pulse until finely chopped; then slowly pour in melted butter until well combined.
Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
To make the filling, add milk to a small saucepan; then scrape off as much of the vanilla bean pods into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat.
Remove from heat and allow to cool. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk. Mix until creamy; then stir in the chocolate by hand and pour into the cooled crust.
Place the cheesecake on a baking sheet and add 2 cups of water to the bottom pan so that you create a water bath for the springform pan.
Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
I really love a cheesecake that is light and airy; not dense like your typical New York style cheesecake.
This Vanilla Bean Cheesecake with Mixed Berry Compote didn't disappoint and literally melted in your mouth; especially with the chocolatey waffle cookie crust!. Happy 125th Birthday Bahlsen~Enjoy!
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Vanilla Bean Cheesecake with Mixed Berry Compote
Ingredients
For the Crust
- 2 package bahlsen waffeletten cookies
- 2 cups crushed butter crackers (approx. 30)
- 4 tablespoons butter, melted
For the Cheesecake
- ½ cup whole milk
- 2 vanilla bean pods, cut half lengthwise
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon madagascar vanilla extract
- 4 ounces white chocolate, chopped
For the Mixed Berry Compote
- 1 cup raspberries
- 1 cup blueberries
- 1 cup strawberries
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
Instructions
For the Crust
- Preheat oven to 350 degrees F.
- Add the Bahlsen Waffeletten Cookies and crackers to your food processor and pulse until finely chopped; then slowly pour in the butter until well combined.
- Press the mixture into the bottom of a lightly buttered 8-inch springform pan; then bake for 5 minutes. Remove and allow to cool.
For the Cheesecake
- Add the milk to a small saucepan; then scrape off as much of the vanilla beans into the milk as you can using the back of a knife. Add the vanilla bean pods to the milk; then warm over medium heat. Remove from heat and allow to cool.
- Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
- Mix until creamy; then stir in the chocolate by hand and pour into the cooled crust.
- Place the cheesecake on a baking sheet and add 2 cups of water to the pan so that you create a water bath for the springform pan.
- Bake on the middle oven rack for approximately 50-60 minutes or until top is lightly brown and the top springs back when gently touched. Remove from the oven and allow to cool before refrigerating.
- Top with Mixed Berry Compote when ready to serve.
For the Mixed Berry Compote
- Add all ingredients to a small saucepan and bring to a boil. Remove from heat and allow to cool. Keep refrigerated until ready to serve.
Notes
Nutrition
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Sherrie says
tried this yesterday for a dinner party,it was a huge hit! Not a drop left on anyone's plate.
Carrie's Experimental Kitchen says
I'm so glad you and your guests enjoyed it Sherrie. Thank you so much for stopping back to let me know!
pam clarkson says
like going to try
carrieexpktchn@optonline.net says
Thanks Pam, Enjoy!