French Vanilla Cheesecake
Indulge in the rich, velvety decadence of this French Vanilla Cheesecake, a timeless dessert that combines creamy textures with a luxurious infusion of vanilla flavors. Made with a buttery graham cracker crust and a luscious filling featuring vanilla bean paste and pure vanilla extract, this cheesecake is baked to perfection using a water bath for a smooth, crack-free finish. The subtle tang of sour cream and a hint of heavy cream elevate its flavor profile, making every bite irresistibly creamy and refined. Perfect for special occasions or an elegant dessert table centerpiece, this homemade French Vanilla Cheesecake is served best with whipped cream, fresh berries, or a caramel drizzle for that extra touch of indulgence.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until well combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the bottom of a flat glass or measuring cup to pack it tightly. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, vanilla bean paste, and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just blended. Avoid overmixing to prevent air bubbles forming in the batter.
Pour the batter over the cooled graham cracker crust, spreading it evenly.
Wrap the bottom and sides of the springform pan with two layers of heavy-duty aluminum foil, ensuring no water can seep through.
Place the wrapped pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the oven door ajar for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and foil. Let it cool completely at room temperature before covering it and refrigerating for at least 4 hours, preferably overnight.
Before serving, remove the cheesecake from the springform pan. Garnish with whipped cream, fresh berries, or a drizzle of caramel if desired.
Nutrition Facts
Calories |
6628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.4 g | 634% | |
| Saturated Fat | 290.9 g | 1454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1914 mg | 638% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 332.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1214 mg | 93% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
