White Chocolate Vanilla Cheesecake Made with Tahitian Vanilla Beans

by Kindi Lantz October 11, 2018

White chocolate and Tahitian vanilla bean cheesecake 

Photos and recipe by: Reut Chen

Is there anything better than cheesecake? I mean, really—it's the perfect combination of creamy, tangy, and sweet. I don't believe there's another culinary delight that can satisfy both a craving for a sweet treat and a craving for a comfort food. It has such an addictive capacity that even Louis Armstrong felt compelled to develop a song about this divine dessert!

Don't get me wrong, every cheesecake is not made the same! To make a superb cheesecake takes skill and an exceptional recipe—like this White Chocolate Vanilla Cheesecake, created by Reut Chen! 

Chen is a professionally trained pastry chef who studied for a year in Tel Aviv, Israel. Her recipes are often inspired by nature, which she frequently expresses through an abundance of seasonal ingredients and edible flowers. I'm sure she would agree, that this cheesecake would be equally as gastronomically and aesthetically pleasing if you replaced berries with something more seasonably appropriate in your area at the time you make this incredible white chocolate vanilla cheesecake!

Chen has three favorite ingredients: almond flour, fresh raspberries, and vanilla beans. This recipe (and most of her others) contains all three of them!

Follow Reut Chen on Instagram to see more of her culinary creations!

Without further adieu, I give you Reut Chen's recipe for White Chocolate Vanilla Cheesecake!

White Chocolate Vanilla Cheesecake!

To make it just like Reut Chen's, you'll need a 20" round cake pan.


For the base
  • 150 grams finely ground graham crackers 
  • 70 grams melted, unsalted butter 
  • 3 tablespoons ground almonds
For the cake
For the topping
  • 100 grams sour cream 
  • 2 tablespoons milk


  1. Mix the crackers, ground almonds,  and butter together and press it around the base of the pan.
  2. Preheat the oven to 125℃/255℉. 
  3. Chop the white chocolate in 1/2 " pieces.
  4. Heat the heavy cream and the white chocolate, stirring continuously until fully combined to a form a thick ganache.
  5. In a medium-sized bowl mix the cream cheese, eggs, and vanilla caviar thoroughly by hand or using an electric mixer.
  6. Combine the cream cheese mixture with the ganache. Lightly grease all sides of the pan. 
  7. Pour in the cream cheese and chocolate mixture.
  8. Bake for an hour and a half.
  9. Place the cake in the refrigerator and let chill for half an hour.
  10. In a small bowl, whisk together sour cream and milk.
  11. Pour the sour cream mixture in the middle of the cake and carefully move the cake from side to side to form an inner circle of sour cream. 
  12. Return the cake to the fridge for 4 hours before serving.

Serving Suggestions: 

Top the cheesecake with fresh berries, edible flowers, a shake of powdered sugar, and/or any other fresh fruit your heart desires!
Vanilla Cheesecake Made with Real Vanilla Beans
If you love cheesecake as much as us, we want to hear from you! What are some of your favorite toppings? Is there a recipe you'd like to see us create to satisfy your cheesecake preferences or feature a particular ingredient? 

Kindi Lantz
Kindi Lantz


Kindi Lantz discovered her love of cooking long before she could even reach the kitchen counters; her grandmother gave her access to nearly every ingredient in her kitchen for her (mostly inedible) experiments. Kindi’s culinary capabilities continued to grow even when she had reached her peak height at just under 5’. Her first job was as a Chef’s Assistant on her relatives’ farm at the age of 11. Throughout high school and college, she worked in a wide variety of restaurants—from American pub food to Japanese, Korean to Cajun, and down-home diners to Italian— and with each, she developed techniques and expanded her culinary expertise. For the better part of 10 years, Kindi managed and even took on part ownership of a gourmet catering company in the Portland, OR metro area—it was there, alongside some of the most talented chefs, planners, and entertainers, that Kindi’s passion developed the most. Kindi is obsessed with only using fresh and sustainably-sourced ingredients in the recipes she creates, which is what led her to SloFoodGroup!

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