Vanilla Bean Cheesecake Recipe
Make Vanilla Bean Cheesecake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Topping (optional)
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 3
Form Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes in the preheated oven. Remove and let cool while preparing the filling.
Cheesecake Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Vanilla
Gradually add the granulated sugar, vanilla bean seeds, and vanilla extract to the cream cheese. Beat until well combined.
- 6
Incorporate Sour Cream
Add the sour cream to the mixture and beat on low speed until fully incorporated, about 1 minute.
- 7
Add Eggs
Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 9
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 10
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
Serving Suggestions
- 11
Prepare Toppings
If desired, whip fresh cream until soft peaks form. Prepare fresh berries by rinsing them under cold water and patting dry.
- 12
Serve
Slice the chilled cheesecake and serve topped with a dollop of whipped cream and a handful of fresh berries.