Vanilla Bean Cheesecake
Indulge in the creamy, velvety perfection of this Vanilla Bean Cheesecake, a sophisticated dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust and a luscious, smooth filling infused with the rich, aromatic seeds of a real vanilla bean, this cheesecake is a timeless classic perfect for any occasion. Baked gently in a water bath to ensure a crack-free, silky texture, this recipe delivers exceptional depth of flavor and an ultra-creamy consistency in every bite. Ideal for celebrations or as a decadent treat for yourself, this homemade cheesecake is destined to become your go-to showstopper dessert. Serve chilled and let each slice melt in your mouth for the ultimate cheesecake experience.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 50 grams Granulated sugar
- 680 grams Cream cheese
- 200 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 1 whole Vanilla bean pod
- 3 units Large eggs
- 15 grams All-purpose flour
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for an easy release.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and 50 grams of granulated sugar, blending until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and heavy cream to the cream cheese mixture. Scrape the seeds from the vanilla bean pod and add them to the filling. Mix on low speed until well combined.
Add the eggs, one at a time, mixing just until incorporated after each addition. Be careful not to overmix.
Sift in the flour and gently fold it into the batter until smooth and lump-free.
Pour the cheesecake filling over the cooled crust, smoothing it out evenly with a spatula.
Place the springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan to create a water bath (bain-marie).
Bake the cheesecake at 180°C (350°F) for 15 minutes. Then, reduce the oven temperature to 150°C (300°F) and bake for an additional 60 minutes, or until the center is slightly jiggly but set.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly in the oven for one hour. This helps prevent cracking on the surface.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan. Let it cool to room temperature on a wire rack.
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight to set completely.
When ready to serve, carefully release the cheesecake from the springform pan. Slice and enjoy your creamy Vanilla Bean Cheesecake!
Nutrition Facts
Calories |
5734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.9 g | 543% | |
| Saturated Fat | 233.3 g | 1166% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 451.7 g | 164% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 362.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1123 mg | 24% | |
*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.
