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Vanilla Bean Cheesecake

Vanilla Bean Cheesecake

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 1 hours 45 minutes
  • Total Time: 2 hours + 5-7 hours cooling/chilling
  • Yield: One 9-inch cake 1x

Description

Not an actual vanilla pod with seeds, but a spoonful of vanilla bean paste flavors this vanilla bean cheesecake giving it those signature tiny bean specs.


Ingredients

Scale
  • Non-stick cooking spray
  • 48 graham crackers (12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons + 11/2 cups granulated sugar
  • 11/2 pounds cream cheese at room temperature
  • 4 large eggs
  • 3 tablespoons fresh lemon juice (about 11/2 lemons)
  • 1 tablespoon vanilla bean paste
  • 1/2 teaspoon kosher salt
  • 1/3 cup sour cream
  • Fresh berries and confectioners’ sugar for serving

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease the bottom and sides of a 9-inch springform pan with non-stick cooking spray.
  3. In a food processor, crush the graham crackers into fine crumbs. Add the melted butter and 2 tablespoons sugar and process until the mixture has the consistency of wet sand. Press into the bottom and about 1-inch up the sides of the pan.
  4. Bake for 15 minutes until the crust is golden brown and transfer to a wire rack. Reduce the oven temperature to 325 degrees F.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the remaining sugar and beat until combined, about 10-15 seconds. Add the eggs, lemon juice and vanilla bean paste, beating for 3-4 minutes until whipped and smooth. Scrape the sides and bottom of the bowl and finish mixing for 10-15 seconds.
  6. Spread the filling into the crust. Place the springform pan in a large roasting pan and fill with hot water so it goes about halfway up the sides of the springform pan.
  7. Bake for 1-1/2 hours until the cake is set, but still wobbly in the center. Turn off the oven and let the cheesecake remain inside the oven for 1-2 hours.
  8. Transfer the cheesecake to a wire rack to continue cooling at room temperature for 1 hour. Cover and chill the refrigerator for 3-4 hours before serving.
  9. Top with fresh berries and dust with confectioners’ sugar.

Notes

Adapted from Flour by Joanne Chang