Vanilla orchids - Kauai Nursery & Landscaping, Inc.

Vanilla Bean Cheesecake
by Aimeeboz on www.allrecipies.com
(makes a 10” cake)
For the crust:
1 (18 ounce) package vanilla sandwich cookies (can substitute graham crackers)
1 vanilla bean, split lengthwise and seeds scraped
1/4 cup butter, melted
For the filling:
2 pounds cream cheese, softened
1 1/2 cups white sugar
5 eggs
2 vanilla beans, split lengthwise and seeds scraped
1 tablespoon pure vanilla extract
3/4 cup sour cream
1/2 cup heavy cream
Preheat oven to 300 degrees and lightly butter a 10 inch springform pan. Place the
cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl,
and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted
butter and stir to combine. Press the crumb mixture firmly into the bottom and up
the sides of the springform pan, and set aside.
Place the softened cream cheese and sugar into the bowl of an electric mixer, and
beat on medium until the mixture is smooth (about 3 minutes). Beat in the eggs one
at a time, incorporating each egg before adding the next one. Add the scraped seeds
of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on
medium-high speed for about 1 minute, until the mixture is blended and smooth.
Pour the mixture into the crust, leaving about 2 inches of space from the top of the
pan for the cake to expand as it bakes. Place a baking dish onto the bottom rack of
the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto
the middle rack, above the pan of boiling water, and bake until a small knife inserted
into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover
the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours
before serving.
Vanilla Sugar
1 cup superfine sugar
1 vanilla bean, split lengthwise
In a tightly sealed container, bury the vanilla in the sugar. Let the sugar infuse for at
least 2 days before using; it will last indefinitely.