Carrie’s Experimental Kitchen

Vanilla Bean Cheesecake with Mixed Berry Compote

 

 

 

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.

Vanilla Bean Cheesecake with Mixed Berry Compote | Carrie's Experimental Kitchen #cheesecake #desserts

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!  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.

product-waffeletten

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! 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!.

 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.

Happy 125th Birthday Bahlsen~Enjoy!

5 from 1 vote
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Vanilla Bean Cheesecake with Mixed Berry Compote
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

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.

Course: Dessert
Servings: 12
Author: Carrie's Experimental Kitchen
Ingredients
For the Crust
  • 2 pkg. Bahlsen Waffeletten Cookies
  • 2 c . Crushed Butter Crackers, approx. 30
  • 4 tbsp . Butter, melted
For the Cheesecake
  • 1/2 c . Milk
  • 2 in Vanilla Bean Pods, cut half lengthwise
  • 2 lb . Cream Cheese, room temperature
  • 1 c . Granulated Sugar
  • 4 Large Eggs
  • 1 tbsp . Vanilla Extract, I used Madagascar
  • 4 oz . White Chocolate, chopped
For the Mixed Berry Compote
  • 1 c . Raspberries
  • 1 c . Blueberries
  • 1 c . Strawberries
  • 1 tsp . Lemon Juice
  • 1/4 c . Granulated Sugar
Instructions
For the Crust
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Press the mixture into the bottom of a lightly buttered 8" springform pan; then bake for 5 minutes. Remove and allow to cool.
For the Cheesecake
  1. 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.
  2. Combine the cream cheese and sugar in your stand mixer until creamy; then add the eggs, vanilla and cooled milk.
  3. Mix until creamy; then stir in the chocolate by hand and pour into the cooled crust.
  4. Place the cheesecake on a baking sheet and add 2-3 cups of water to the pan so that you create a water bath for the springform pan.
  5. 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.
  6. Top with Mixed Berry Compote when ready to serve.
For the Mixed Berry Compote
  1. 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.
Recipe Notes

*For optimal results, bake cheesecake the day before you're ready to serve so it has time to fully set. You can substitute any berries you like for the compote.

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*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.

 

 


4 Comments

  1. pam clarkson
    November 28, 2014 at 1:29 am - Reply

    like going to try

  2. Sherrie
    February 28, 2016 at 8:20 pm - Reply

    tried this yesterday for a dinner party,it was a huge hit! Not a drop left on anyone’s plate.

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