Vanilla Bean Cheesecake Ruby Topping
Indulge in the luscious elegance of Vanilla Bean Cheesecake with Ruby Topping, a show-stopping dessert that combines the creamy richness of real vanilla bean-infused cheesecake with a vibrant, jewel-toned berry topping. Built on a buttery graham cracker crust, this recipe features a velvety filling made with cream cheese, sour cream, and heavy cream, all delicately sweetened and brightened by the aromatic seeds of vanilla bean pods. Baked to perfection in a water bath for that irresistibly smooth texture, the cheesecake is crowned with a glossy, homemade topping of ripe raspberries, strawberries, and red currants, thickened to spreadable perfection. Perfect for special occasions or simply to elevate your dessert game, this Vanilla Bean Cheesecake with Ruby Topping will captivate both eyes and taste buds. Whether you're hosting a dinner party or treating yourself, this dessert is sure to impress.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 3 large Eggs
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 2 pods Vanilla bean pods, seeds scraped
- 15 grams All-purpose flour
- 250 grams Mixed berries (raspberries, strawberries, red currants)
- 50 grams Granulated sugar (for topping)
- 15 milliliters Lemon juice
- 5 grams Cornstarch
- 30 milliliters Water
Instructions
Preheat your oven to 175°C (350°F). Grease a 23 cm (9-inch) springform pan and wrap the outside in aluminum foil to prevent water seepage.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar for the crust. Mix well until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating after each addition. Then mix in the sour cream, heavy cream, vanilla bean seeds, and flour until fully combined and smooth.
Pour the filling mixture over the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan, creating a water bath.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
While the cheesecake is cooling, prepare the ruby topping. In a small saucepan over medium heat, combine the mixed berries, 50 grams of sugar, and lemon juice. Cook until the berries break down and release their juices, about 5 minutes.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the berry mixture, stirring continuously until the topping thickens, about 2 minutes. Remove from heat and let it cool completely.
Once the cheesecake has cooled, remove it from the water bath and transfer it to the refrigerator to chill for at least 4-6 hours, preferably overnight.
Before serving, remove the cheesecake from the springform pan and spread the ruby berry topping evenly over the surface. Slice and serve chilled.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 34.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 162 mg | 3% | |
*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.
