Accueil Sweet Double Vanilla Cheesecake

Double Vanilla Cheesecake

Difficulté : Medium
Catégorie : Sweet
Cout : Low cost
Finally another cheesecake on my cooking blog! After the first one which was obviously a big success with you (recipe HERE!), I propose you this other version even more crazy! This cheesecake, eaten well chilled, will delight all lovers of this inimitable cake, although there are many versions of it. My first one was well creamy. This one will be firmer (well than creamy), but with an incredible layer of white chocolate and cream cheese mousse! The whole thing is generously flavored with vanilla beans (three in all!). A nice slice of this wonderful cake will refresh us for the summer, but will satisfy all the palates of the most demanding gourmets!  

New: my multiplier! Many of you have asked me how to calculate the quantities of ingredients for a given size of pan from the reference of my recipe. Let me explain, here I make the recipe for a 18cm springform pan. But if you have a 23″ pan, all you have to do is multiply the weight of each ingredient by 1.63. Example for the digestive cookies: 130X1,63=211,9 We can round up to 210g for a 23cm mould.
On the other hand, I let you calculate the continuation from my coefficient…!
Mould of
-16: 0,8
-18: 1
-20: 1,23
-22: 1,5
-24: 1,77
-26: 2
-28: 2,4

Recipe for a 18cm pan:

Bottom of the cheesecake:
-130g of “digestive” cookies
-75g of soft butter
-15g of sugar


Cream cheese:
-460g of cream cheese
-1+1/2 vanilla beans
-1 teaspoon of liquid anilla
-30g of butter
-240g of sugar
-200g of full cream
-20g of cornstarch

White chocolate and cream cheese mousse:
-170g of white chocolate
-200g of full cream
-1+1/2 vanilla beans
-170g of cream cheese

This is the cream cheese. In France, we mainly find the Philadelphia brand, but as long as it is cream cheese  with a non reduced fat content, it is good!


And here are the digestives that can now be found very easily in the supermarkets in the “world products” section!




Start by preheating the oven to 160°C and putting the digestive cookies in a large bowl. 


Grind to a powder by hand or give it a whirl in the blender! Add the sugar…




And the melted butter.




Mix well. 




Place a sheet of parchment paper in a 18cm diameter removable rim baking pan. Simply open the mold, place the sheet and then close to wedge it in.




Pour the powdered batter into the pan. 




Then press well with the back of a spoon. 







Bake for 10-15 minutes (at 160°C).
Set the oven to 180°C for the rest of the recipe.


Put the melted butter, cream cheese, liquid vanilla and sugar in a large container or in the  bowl of a food processor (such as kitchenaid or kenwood).




Mix with until it is homogeneous. Add the vanillin (the inside of the pod).




And half the liquid cream… Mix well. 




Do not forget to add the cornstarch. 




Finish by gradually adding the remaining liquid cream. 


Now you have to taste this device (the cream!).




Fill the mould with the cream. 




By leveling the surface. 




Bake at 180°C for 30 to 35 minutes. The cheesecake will puff up. The center must be shaking like a flan…




After half an hour, the cheesecake falls back and becomes perfectly flat! That’s what we want!




Put in the fridge as soon as it is at room temperature for a whole night.
At night before going to bed, put the cream, white chocolate and vanilla (1+1/2 pods) in a bowl and microwave for ten seconds at a time, stirring each time until the chocolate has melted.




Here we see the cream with the vanilla split (the vanillin is in the bowl too!). Put this cream in the fridge overnight as well (with cling film to protect it from odors).




The next day, put this white chocolate cream cold with the cream cheese also cold. Remove the empty pods.




With a whisk, whip up as for a whipped cream. 




Pour this cream over the cheesecake.




Smooth it out (in the picture, it’s not finished) or draw a spiral with the back of a spoon.





Chill until ready to serve. 
To remove from the pan, blow dry the pan with a hair dryer (a must in the kitchen!!) then gently remove the hinge and the removable edge. Smooth the edges with a spatula and make a spiral on the top of the cheesecake and let your imagination run free for the decoration! For me, it will remain very sober! 

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