Vanilla bean cheesecake topped with whipped cream and orange curd
Recipes -> Desserts
Indulge in the ultimate dessert experience with my Vanilla bean cheesecake that features a velvety smooth vanilla bean filling, perfectly complemented by a buttery crust, topped with a layer of whipped cream and a vibrant orange curd.
This cheesecake is a symphony of flavors and textures that make it irresistibly delicious. The filling is infused with real vanilla, creating a rich taste.
I love this cheesecake because every bite offers a perfect blend of creamy, sweet and tangy. It is also ideal for any celebration where you want to impress your guests. The best part about this dessert is that it actually tastes better when made a day ahead. Preparing it in advance allows the flavors to meld overnight.
Frequently asked questions
1. Why is it important to create a water bath?
Creating a water bath for your cheesecake is crucial for achieving the perfect texture, as it ensures that it bakes evenly, by providing a moist heat. It also helps prevent the surface from drying out and cracking.
2. How to create a water bath?
There are two ways for creating a water bath:
- Method 1: First wrap the outside of your round cake tin with aluminum foil in order to prevent water from seeping in then place it into a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the round tin.
- Method 2: Instead of placing your cake tin directly in water, place an oven-safe dish filled with hot water on the rack below the cheesecake.
3. How to achieve a creamy consistency?
In order for your cheesecake to have a creamy texture, you have to make sure not to over bake it. So make sure to keep checking on it from time to time. You know your cheesecake is ready when the sides are set but the middle still jiggles (almost like jelly) a little.
Ingredients you will need for this recipe:
For the cheesecake batter:
- Cream cheese: the main ingredient of the batter which creates a smooth and indulgent filling
- Granulated sugar: sweetens the cheesecake
- Vanilla extract: enhances the cheesecake’s flavor. I recommend using a high quality vanilla extract
- Vanilla bean pod: gives the cheesecake an more complex vanilla flavor
- Eggs: provides structure and stability to the cheesecake
- Sour cream: adds a tangy flavor and extra creaminess to the cheesecake. You can substitute with Greek yogurt.
- Heavy cream: creates a smooth and velvety consistency
For the crust:
- Digestive biscuits: for the crust
- Butter: helps to hold the crumbs together for the crust
For the orange curd:
- Egg yolks: thickens the curd and stabilizes its texture
- Whole egg: also helps thicken the curd but leads to a firmer set
- Granulated sugar: sweetens the curd
- Orange zest: enhances the flavor of the curd
- Orange juice: helps thicken the curd when mixed with eggs and sugar during cooking, also adds a citrusy, fruity taste
- Butter: adds richness to the curd, and helps create a velvety texture
Extras:
- Whipped cream: perfect topping
Instructions
First you’re gonna prepare the crust. mix the crushed digestive biscuits with the melted butter and add to the cake tin, pressing it down firmly to form the crust. Once it’s nice and firm, place it in the fridge until you make the cheesecake batter.
2. Next you’re going to make the cheesecake batter. To a bowl add the cream cheese with the sugar, vanilla extract and vanilla beans, mixing until smooth and creamy.
3. Then add the eggs, one at a time and mix after each addition until fully incorporated.
4. Add the sour cream and the heavy cream, mixing until smooth. Once ready, pour the mixture through a strainer, in order to strain any lumps.
5. Pour the cream cheese mixture onto the crust and prepare a water bath for it. (See above which method you want to use)
6. Bake it for 60 to 65 minutes at 160C.
7. While the cheesecake is baking, you’re going to make the orange curd. First mix the sugar with the orange zest, then add the eggs and mix until smooth. Lastly, mix in the orange juice and pour it into a small saucepan. Cook over medium heat, stirring it continuously for about 5 to 7 minutes, or until it thickens. Once ready, take it off the heat and strain it to get rid of any lumps.
8. After you strained it, and while it’s still hot mix in the butter until smooth and fully incorporated.
9. Let it come to room temperature, then place it in the fridge to completely cool.
10. Once the cheesecake is done baking, turn off the oven, crack the door and leave it inside for another 30 minutes an hour. Then take it out the oven and let it come to room temperature. Once it’s at room temperature, place it in the fridge for a few hours or overnight.
11. After you chilled the cheesecake, take it out the fridge, top with whipped cream and orange curd.
Vanilla bean cheesecake topped with whipped cream and orange curd
Ingredients
- 200g digestive biscuits
- 100g melted butter, unsalted
- 500g cream cheese, at room temperature
- 200g granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean pod, scraped out
- 3 eggs, at room temperature
- 70g sour cream, at room temperature
- 150g heavy cream, at room temperature
- 2 egg yolks
- 1 whole egg
- 80g granulated sugar
- zest of an orange
- 120g orange juice, freshly squeezed
- 65g butter, cut into small cubes
Instructions
- Preheat your oven to 160C.
- Make the crust: mix the crushed digestive biscuits with the melted butter and add to then cake tin, pressing it down firmly to form the crust. Place it in fridge while you make the cheesecake batter.
- Make the batter: to a bowl add the cream cheese with the sugar, vanilla extract and vanilla beans, mixing it until smooth.
- Add the eggs, one at a time, mixing after each addition until fully incorporated.
- Mix in the sour cream and the heavy cream. Once ready, pour the mixture through a strainer.
- Pour the cheesecake batter onto the crust and prepare a water bath for it. (see notes)
- Bake in the preheated oven for 60 to 65 minutes, or until the edges are set and the middle is slightly jiggling.
- Once ready, turn the oven off, crack the door slightly open and let the cheesecake chill inside the oven for 30-60 minutes. Then take it out the oven and let it come to room temperature.
- Once the cheesecake is at room temperature, place it in the fridge for a minimum of 4 hours or overnight.
- Make the orange curd: in a small saucepan mix the sugar with the orange zest, then add the eggs and mix until smooth. Pour in the freshly squeezed orange juice and cook it oven medium heat, stirring continuously until it thicken, for 5-7 minutes.
- Once ready, take it off the heat, strain it to get rid of any lumps, and while still hot, mix in the butter until smooth and fully incorporated. Let it come to room temperature, then place it in the fridge to completely cool.
- Once the cheesecake has completely cooled down, top with whipped cream and orange curd.
- Enjoy.
Notes
There are two ways for creating a water bath:
-Method 1: First wrap the outside of your round cake tin with aluminum foil in order to prevent water from seeping in then place it into a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the round tin.
- Method 2: Instead of placing your cake tin directly in water, place an oven-safe dish filled with hot water on the rack below the cheesecake.
Nutrition Facts
Calories
747.04Fat
52.86 gSat. Fat
29.94 gCarbs
61.18 gFiber
1.04 gNet carbs
60.11 gSugar
45.76 gProtein
10.04 gSodium
420.64 mgCholesterol
264.26 mg
