Vanilla Bean Cheesecake Recipe
Indulge in our rich and creamy vanilla bean cheesecake, crafted with real vanilla beans and a buttery graham cracker crust, delivering a perfect balance of sweetness and decadence.
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Ingredients
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Cheesecake Base
Method
Cheesecake Filling
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to beat until creamy. Add the sour cream, vanilla bean seeds, and vanilla extract, mixing until fully combined. Finally, add the eggs one at a time, mixing on low speed after each addition until just blended.
- 3
Bake the Cheesecake
Pour the filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 4
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving. To serve, run a knife around the edge of the springform pan before releasing the sides.
