This is a Vanilla Bean Cheesecake with a Walnut Crust. It’s quite addicting, especially if your weakness includes walnuts and butter. And that’s just the crust. Vanilla extract and almond extract team up to add depth to the vanilla bean filling. And last, the vanilla sour cream topping rounds out all that goodness with a bit of tang. Don’t take it from me, try it out yourself and see how addicting this cheesecake can be!
I am a big fan of cheesecake.
And I’ve eaten a good amount of cheesecakes, ranging from the cheap stuff, the touristy places, to those that are sold at Artisan bakery’s and nice restaurants.
This cheesecake is the epitome of what cheesecake should be.
It’s rich, creamy, and sweet.
What makes it special is the unique filling and the graham cracker crust.
While I like the simplicity of no-bake cheesecake, there’s really no substitute for the real thing.
The one that you have to bake.
Yes that one!
I like graham cracker crust as do many others, but occasionally I like to switch things up and use a nut-based crust instead.
The walnuts used in this recipe are not overly strong in flavor, but do add a nice firm texture to each bite.
That’s on top of their naturally nutty flavor.
And to make that magical crust, all you need to do is add some butter and sugar.
Already off to a good start!
Next is the filling, my second most favorite part. (After the crust of course!)
For this particular filling, I used 3 full fat bars of cream cheese and one low fat bar.
If you wanted to be really healthy you could use all low-fat, but it wouldn’t be as rich.
I did that the first time I made it and definitely like the richer version.
One bar was a weak attempt at decreasing the fat, but also makes for a good excuse to eat more cheesecake. ha!
It’s up to you.
One of the things that makes this cheesecake unique is the use of the vanilla bean, a lot of extract, plus a bit of almond extract.
It makes the flavor more complex with the almond component in there.
You can definitely taste it with each bite in the final product.
You also get that vanilla bean texture, tiny grains of vanilla seeds that ‘pop’ like they intrinsically do.
Lastly, there is a bit of whipping cream added too. I think this is what really adds to the richness of the filling.
It’s sooo good!!
Now now now let’s not get carried away just yet.
We can’t forget the topping!
You have to have a sour cream topping!!
The sour cream topping completes the cheesecake.
It’s just not the same without it.
It also has vanilla extract in it, so if you like vanilla as much as me, I’m sure this will not disappoint.
Maybe another way to add more vanilla to this cake and to each bite would be vanilla ice cream or vanilla whipped cream.
But I fear that may just very well be overkill, since this cake is already as rich and decadent as any cheesecake will ever get.
If you watch my video, the pomegranate glaze I used was the same one I made last year, for my no-bake cheesecake.
But any fruit will do, I like berries and even tried it with kaki (Persimmon)!
Let me know what you think!
- Chocolate Hazelnut Biscotti
- Vanilla Bean Cheesecake with a Walnut Crust
- Matcha Ice Cream
- Lemon and Poppy Seed Waffle Cones
- Kinako Ice Cream with Kuromitsu
- Strawberry Ice Cream with Vodka Infused Berries
- No-Bake Blueberry Cream Pie with Graham Cracker Crust
- Classic Crepes Suzette with Rum
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Vanilla Bean Ice cream with Bourbon