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