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Vanilla Bean Cheesecake: The Ultimate Guide to Baking Perfection


  • Total Time: 420 minutes
  • Yield: 12 servings 1x

Description

Rich and creamy Vanilla Bean Cheesecake with a buttery graham cracker crust, baked in a water bath for a perfectly smooth and decadent dessert.


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 ¾ cups (350g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 large eggs
  • 2 large egg yolks
  • ½ cup (120ml) heavy cream
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Fresh berries (strawberries, raspberries, blueberries)
  • Whipped cream
  • Chocolate shavings
  • Caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely while you prepare the filling.
  5. In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy.
  6. Add the vanilla bean seeds to the cream cheese mixture. Mix until well combined.
  7. Add the eggs and egg yolks one at a time, beating well after each addition. Be careful not to overmix.
  8. Stir in the heavy cream, sour cream, lemon juice, and vanilla extract. Mix until just combined. Again, avoid overmixing.
  9. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  10. Place the wrapped springform pan inside a larger roasting pan.
  11. Pour the cheesecake filling into the cooled graham cracker crust. Smooth the top with a spatula.
  12. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  13. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
  14. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  15. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  16. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  17. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the spring.
  18. Slice the cheesecake with a sharp knife, wiping the blade clean between each slice for a neat presentation.
  19. Serve the cheesecake plain or with your favorite toppings, such as fresh berries, whipped cream, chocolate shavings, or caramel sauce.
  20. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use room temperature ingredients for a smooth filling.
  • Don’t overmix the batter.
  • The water bath is essential for preventing cracks.
  • Cool the cheesecake gradually in the oven.
  • Chill thoroughly for at least 6 hours.
  • If you don’t have a vanilla bean, substitute 2 teaspoons of vanilla extract.
  • Experiment with different crusts and toppings.
  • If your cheesecake cracks, cover it with toppings.
  • If your crust is soggy, bake it until golden brown or brush with melted chocolate.
  • If your filling is lumpy, ensure your cream cheese is soft enough.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes