Posted by Grace Massa Langlois on Friday, 25th May 2012

My daughter, Liana, asked if I could prepare a Chocolate Chip Cheesecake for a get together she was attending this week. The request came after what was to have been a quick stop at Costco for a few things and I emphasize a few things, vanilla beans, meat and juice. I don’t know about you but I can never leave Costco without a full shopping cart. And somehow we were able to fill two on this trip. To my dismay we left Costco without my coveted vanilla beans and I was told they were no longer going to stock them. Having only one lonely bean left, panic set in. I found myself racing to the other location the very next morning to help myself to their very last 15 packages.

A photo of A Chocolate Chip Cheesecake with a Whipped Cream Topping decorated with dark chocolate chips.

Sometimes I wonder if Costco enjoys torturing their clients? They stock a product for a while and then it’s gone. On the one hand, it’s a benefit because it forces you to try new products but on the other hand, if you’re anything like me, you have your favourites (like my vanilla beans) and veering away from them is difficult. I was trying to calculate in my head how long I could cruise on the 15 packages I purchased. If I can limit myself to three vanilla beans (good luck) a week it may be just shy of a year before I’ll have to find a new supplier.

A photo of a slice of Chocolate Chip Cheesecake on a yellow dessert plate placed on a white napkin.

I love the taste of vanilla! And for most desserts like in the case of this cheesecake, I prefer to use the seeds to extract or paste to flavour the cheesecake filling and usually the whipped cream topping too. Unfortunately when I prepared this cheesecake I only had the one vanilla bean left. The filling won out. It’s an expensive indulgence but it’s one I treat myself to without any guilt. I think the taste is exceptional but I also find a dessert dotted with vanilla seeds tempting and beautiful, don’t you?

A close up photo of a Chocolate Chip Cheesecake on a white cake stand.

I’ve been reading a new book, Bake Wise by Shirley Corriher. I purchased the book after reading a review that Todd, White on Rice Couple (one of my very favourites sites to visit) wrote in one of their posts. Todd highly recommended Shirley’s book especially if you’re interested in the science of baking (which I am). In the book Shirley discusses the benefits of adding whipped heavy cream to cake batters. Apparently the whipped cream introduces softness and moistness to the cake (cant wait to try this).

A photo taken on a Chocolate Chip Cheesecake displayed on a white cake stand with a slice removed and pictured in front of the cake stand is the cut slice on cheesecake on a yellow dessert dish.

This peaked my curiosity; I wondered how heavy cream would affect the texture of cheesecake. Although I didn’t whip the cream before adding it to the batter, the mere addition of the cream added to the richness of the cream cheese filling but it also affected the texture in a wonderful way, it was especially smooth. In fact, the texture had me wanting more. It’s a great alternative to sour cream especially if you’re not partial to the tang that sour cream provides.

A photo of a Vanilla Bean-Chocolate Chip Cheesecake with an Oreo Cookies Crust on a platinum coloured cake plate.

So how did a trip to Costco turn into Liana craving chocolate chip cheesecake? Well, you know the clever tasting stations Costco sets up at the end of each aisle to tempt you into buying all of their goodies, well, one was a cheesecake tasting station. Chocolate Chip Cheesecake and Mango Cheesecake. Liana’s craving was fulfilled but so was mine – two cheesecakes in one week. I’ll share the Mango Cheesecake recipe with you next week. I received inspiration from a Master Chef episode and served the Mango Cheesecake with a fruit salad.

A close up photo of a Vanilla Cheesecake topped with whipped cream and chocolate chips.

Great news! I received the first copy of my new cookbook last week. I wish I could put into words all the emotions I experienced when I tore open the box and saw it staring up at me. What a rush! If you’re interested in purchasing the book the official release date is May 28 but if you purchase the book on or before May 27 the discounted, pre-order rate applies.

A close up photo of a Vanilla Bean-Chocolate Chip Cheesecake with a slice removed displayed on a platinum cake plate that is placed on a white napkin.

Before I sign off for the weekend I wanted to share an invaluable tip for easily removing cheesecake from the base of the springform pan (something I usually do religiously but forgot this time). Unlatch the springform pan, remove the sides, flip the base over so that the lip is facing down (the lip makes it difficult to remove the cheesecake from the base), line the base with a sheet of non-stick baking paper (leaving a border), reattach the sides of the pan. Using this technique makes it easy to slide the baked cheesecake off the paper and onto a cake plate or cake stand. Find more Cheesecake Tips in my Amaretto Cheesecake with Amaretto Caramel Sauce post.

A photo taken of a slice of the Best Cheesecake Recipe for Chocolate Chip Cheesecake with whipped cream and decorated with dark chocolate chips.

Happy Weekend!

A photo taken looking down on a Vanilla Bean-Chocolate Chip Cheesecake displayed on a platinum cake plate that is displayed on white linen.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (22)

22 Responses to “Vanilla Bean-Chocolate Chip Cheesecake with Oreo Cookie Crust”

  1. Lauren at Keep It Sweet Says:

    I made a vanilla bean cheesecake a few months ago but it did not turn out as beautiful as this!

  2. Choc Chip Uru Says:

    This looks like a masterpiece :D

    Choc Chip Uru

  3. Kim McArthur Says:

    I asked for your cookbook for Fathers Day. Is it going to happen?

  4. Grace Says:

    Yes I believe you can receive in time, but if you’re buying online from Amazon you may want to ask the gift giver to purchase now because I noticed they only had a few copies left in stock.

  5. Cookin' Canuck Says:

    What a beautiful cheesecake! Thanks for the heads-up about Costco no longer stocking the vanilla beans. I’m going to raid my local Costco for the remaining stock.

  6. Grace Says:

    Dara this happened a few months back and one day I was in doing my shop and ran across them, I was so surprised. They stocked for a couple of months and assured me they would be a regular stock item again and then bam, no longer stocking. I wish I would’ve known sooner because I would’ve stocked up on more earlier. I think they may be having a problem with their supplier. Please let me know if Costco US is going to continue to stock the beans because I will reach out to my brother and have him pick me up a bunch. When this happened a few months back I tried getting them through the US but they weren’t available state side either. They are so economical at Costco, if I buy them through my specialty market the cost is astronomical, about $8 for two beans. I’ve noticed you can buy them in bulk online but I hesitate because I’m not sure of the quality.

  7. Kim McArthur Says:

    Thank’s Grace, I didn’t realize it was out. Few copies in stock sounds like good news.

  8. Grace Says:

    Hi Kim, yes that was exciting to see but it looks like they’ve restocked so you should receive on time. Hope you enjoy!

  9. Takeaways in Brighton Says:

    Omg ! This is heavenly. Amazing…nom nom nom !

  10. Jane Says:

    I know what you mean when you talk about Costco shopping. I spend $200+ every time I’m there and it’s mostly for food. They have great stuff there and the prices are really low.

  11. Grace Says:

    Hi Jane, sometimes I think I’m crazy because there’s only 3 of us at home and it takes me forever to package everything up when I get home but you’re right you can’t beat the prices and their meat is amazing. I love their steaks!

  12. Amy @ FragrantVanillaCake Says:

    This cheesecake sounds wonderful Grace! I bet the filling IS extra luscious due to the addition of the cream! Bummer about the vanilla beans…that would be me driving all over to try and get the last of them ;)! I usually end up buying mine in bulk at the local co op, I didn’t know Costco even carried them! But I hear ya on them discontinuing things that has happened to me with some of the things I love to buy there! Hope you have a wonderful rest of the week!

  13. Grace Says:

    Amy I wish we had more locations because I would definitely be driving around trying to pick up as many as I can. I’m hoping something happens in a couple of months and maybe they will start carrying again. I was hoping to sweet talk my brother in the US to get me some but the beans are missing from the US site so I’m assuming Costco won’t be carrying it there either. Do you know what brand of beans you’re purchasing at the co-op? I’m assuming you’re happy with them. Eventually I will have to buy online and I would prefer to go with a bean that someone I can trust has experience with.

  14. Sandra Says:

    This cheesecake would get me into so much trouble! Love the tip about using whipped heavy cream in cake batter and the book sounds like a must have.

  15. Grace Says:

    Sandra it’s one of the best books I’ve ever purchased. I’m picking up a ton of tips.

  16. Paloma Says:

    WOW! That looks amazing! I am definitely going to try it! (I have so many recipes I need to try… I am behind!) thanks for sharing about it all with us! :) Maybe you don’t remember me at all but I had already been following you for a while and I think I posted a few times here… then I just couldn’t keep up with my home, cooking, children, etc… but I am back to blogging and to my Google Reader… So I had to stop by your blog again! I’ll be here often!

  17. Grace Says:

    Welcome back Paloma!

  18. Ela Says:

    Hi Grace, first of all I’d like to thank you for this delicious cheesecake recipe. I made it the other day and it was excellent! I would like to make this my basic cheesecake recipe and put other add-ins in it. My question is, if I’m not adding anything in it like chocolate chips and make just plain cheesecake, do I still have to put the 3 Tbsp. of flour? Thanks.

  19. Grace Says:

    Hi Ela, I’m so happy you enjoyed the cheesecake. I usually add 2 or 3 tablespoons of flour to give cheesecake a firmer structure. Generally you can omit flour altogether for a silkier cheesecake but for this cheesecake I would recommend adding at least 1 tablespoon because I’ve added one-half cup cream and the batter is thinner. I tossed the chips in the flour because I wanted them dispersed throughout the filling and tossing them in the flour prevents them from traveling down and settling on the bottom (I would recommend this if you’re adding similar ingredients like blueberries too, using 1 tablespoon would work for this too). It sounds like you want to make this your basic go to batter so I would recommend playing around with the amount of flour until you find the texture you like best. I would recommend reducing the flour by 1 tablespoon the next time you make it and then down to 1 tablespoon the time after that. I plan on doing the same because this was the first time I added cream to my batter.

  20. Amina Says:

    Looks delicious!

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