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Vanilla Bean Cheesecake

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This vanilla bean cheesecake is rich, creamy, and infused with real vanilla bean for an irresistibly smooth and luxurious dessert. With a classic graham cracker crust and a velvety filling, this cheesecake is perfect for special occasions or whenever you crave a truly decadent treat!

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste)
  • 1/4 cup heavy cream

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh berries or white chocolate shavings (optional)

Instructions

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  • Bake for 8-10 minutes, then let cool.

2. Make the Cheesecake Filling:

  • In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  • Add sour cream, vanilla extract, and vanilla bean seeds (or paste), and mix until well combined.
  • Beat in the eggs, one at a time, mixing on low speed to avoid incorporating too much air.
  • Finally, add the heavy cream and mix until smooth.

3. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust.
  • Wrap the bottom of the springform pan in aluminum foil and place it in a large roasting pan.
  • Fill the roasting pan with 1 inch of hot water to create a water bath.
  • Bake for 60-70 minutes, until the edges are set and the center is slightly jiggly.

4. Cool and Chill:

  • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  • Remove from the water bath and refrigerate for at least 4 hours, preferably overnight.

5. Make the Whipped Cream Topping:

  • Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread or pipe the whipped cream over the chilled cheesecake.

6. Serve:

  • Garnish with fresh berries or white chocolate shavings if desired.
  • Slice and enjoy this creamy vanilla delight!

Notes

  • Using a water bath helps prevent cracks and ensures an evenly baked cheesecake.
  • You can substitute the graham cracker crust with a vanilla wafer or shortbread crust for a different twist.
  • Cheesecake can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Find it online: https://ukfinda.com/vanilla-bean-cheesecake/