The classic delicious and creamy vanilla cheesecake infused with vanilla beans.
You might want to call it classic, New York style, or old-fashioned Cheesecake. It all refers to this delicious and basic cheesecake recipe. This Vanilla Bean Cheesecake recipe contains many vanilla beans, which give you the goodness of a creamy cheesecake and the flavor of the vanilla bean.
About This Vanilla Bean Cheesecake Recipe
- This recipe is the ultimate great taste and flavor that a cheesecake can get.
- You can learn how to make basic Cheesecake with this recipe. The steps are the same, and you add different flavor ingredients.
- This recipe is adaptable and can be modified for other cheesecakes. The variety is endless, Classic New York Style Cheesecake, Chocolate Oreo Cheesecake.
- The use of vanilla beans infuses the Cheesecake with a pure vanilla aroma. Also, the vanilla specks give this Cheesecake a beautiful look.
- The texture is super creamy and smooth. The Oreos on the bottom makes the crust very rich and delicious.
INGREDIENTS NOTE
- Cream cheese- This ingredient is what makes the Cheesecake a cheesecake. All that creamy and smooth texture comes from the good full-fat cream cheese. Make sure to use the block of cream cheese and not the tub.
- Sour cream- Sour cream improves the texture of the Cheesecake and makes it extra moist.
- Egg- Eggs make a bond in the recipe a give it structure.
- Flour- Small amount of flour in the cheesecake batter guarantees NO cracking and makes the cake easier to cut. Starch makes the Cheesecake more firm and sturdy, while a cheesecake that uses only eggs has a softer texture.
- Vanilla bean- The actual vanilla beans create the best vanilla flavor and aroma.
WHY CHEESECAKE CRACKS
There are two main reasons why Cheesecake might crack:
- Overcooking- Cheesecake should bake until the edges are set, but the center is still jiggly. To see this, gently shake the pan, and if the center is soft and the sides are set, the Cheesecake is done baking.
- Too-fast cooling- Once the Cheesecake is baked, turn the oven off and open the oven door. Cheesecake must sit in that position for one hour. This allows the Cheesecake to cool down slowly. Then bring the cake out, leave it on the counter for half an hour, and transfer it to the fridge. Cheesecake should stay in the fridge for 3-4 hours before cutting.
HOW TO MAKE THE WATER BATH
What is a water bath? Baking the Cheesecake very slowly and in a moist oven is important. As a result, we need to place the springform pan in a pan containing water or the BAIN MARIE method.
BAIN MARIE method places a food container in a large, shallow pan of warm water, which surrounds the food with gentle heat. This is a kind of baking that we use to bake a cheesecake.
There are two ways to prepare the water bath:
- The Foil Method: Cut a piece of aluminum foil large enough to cover the bottom and sides of the springform pan. Use a thick and strong foil. To ensure no water seeps into the Cheesecake, you can cut two pieces and wrap the bottom of the pan twice. Then place this wrapped pan in a roasting pan, and fill up the roasting pan with boiling water up to half the height of the wrapped pan.
- The Pan Method: Place the springform pan in a pan, place the second pan in the roasting pan, and add the boiling water.
📖 Recipe
Vanilla Bean Cheesecake
The classic delicious and creamy vanilla cheesecake infused with vanilla beans.
Ingredients
Crust
- 2 cups Crushed graham crackers, I used chocolate Oreos here
- ¾ cup Butter, Melted
- 1 teaspoon Vanilla extract
Cheesecake
- 4 blocks Full fat cream cheese, 32 ounce, Room Temperature
- 1 cup Granulated sugar
- ½ cup Sour cream, Room Temperature
- ¼ teaspoon Salt
- 2 tablespoon Flour
- 3 Large eggs
- 1 Egg Yolk
- 1 Vanilla bean, Cut and scraped
Instructions
How To Make The Crust
- Preheat the oven to 350°, and butter the bottom and sides of the 10" springform pan. Prepare the water bath. See the instructions.
- Crush the crackers in the food processor until it reaches a soft and fine crumb.2 cups Crushed graham crackers
- Melt the butter, and mix with the crushed crackers and vanilla extract. The mixture should resemble wet sand.2 cups Crushed graham crackers, ¾ cup Butter, 1 teaspoon Vanilla extract
- Place this mixture at the bottom of the greased pan, and press it down with the bottom of a cup. Make sure it is distributed evenly. You can bring it to the side also.
- Place the pan in the oven and bake for 10 minutes. Meanwhile, prepare your cheesecake.
- Bring out of the oven and let cool completely.
How To Make Cheesecake
- Cream cheese should be outside the fridge the night before. It should be very soft. Place the cream cheese in the food processor and blitz a few times until the cream cheese is smooth and lump-free.4 blocks Full fat cream cheese, 32 ounce
- Add the sour cream and blend.½ cup Sour cream
- Scrape the inside of the vanilla bean, and get all the caviars.1 Vanilla bean
- Mix the sugar, flour, Vanilla caviars, and salt in a separate bowl. Add this to the cream cheese and pulse until it is all blended.1 cup Granulated sugar, 2 tablespoon Flour, ¼ teaspoon Salt
- Empty the food processor into the bowl of a stand mixer, set the speed to the lowest, and add the eggs, one at a time. Add the egg yolk, and mix on low speed.3 Large eggs, 1 Egg Yolk
- Pour this mixture over the baked crust, and spread evenly. Place this pan in a slightly larger pan, place the second pan in a roasting pan, and fill it up with boing water up to ⅔ of the pan height.
- Bring the oven temperature down to 325°F, and bake for one hour. After one hour, do the jiggle test. If you shake the pan gently and the sides are set, but the center jiggles a bit, your cheesecake is ready. If the entire cheesecake shakes, let it bake for another 10 minutes.
- Crack open the oven door and let the cheesecake sit in the oven for another hour. Then bring it out and leave it on the counter for a half-hour, then transfer it to the fridge and chill for 3-4 hours before cutting. See notes.
Notes
- Leave the cream cheese out of the fridge the night before.
- When adding the eggs, lower the speed on the mixer. We do not want to incorporate air into the cheesecake after adding the eggs.
- Let cheesecake bake very slowly, and bring its temperature down after baking very slowly too. Leave it in the crack-open oven for 1 hour, then on the counter for half-hour an, and then transfer to the fridge. This way the cheesecake is not cooled down suddenly.
Nutrition
Calories: 293kcalCarbohydrates: 27gProtein: 1gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 215mgPotassium: 29mgFiber: 0.1gSugar: 26gVitamin A: 654IUVitamin C: 0.1mgCalcium: 23mgIron: 0.2mg
Tried this recipe?Let us know how it was!
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