Description
Silky vanilla bean cheesecake nestles atop a crisp vanilla wafer crust, creating a luxurious dessert that whispers elegance. Creamy textures and rich vanilla notes invite you to savor each heavenly bite of this classic American sweet indulgence.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 vanilla bean (or 1 teaspoon vanilla bean paste)
Crust Ingredients:
- 2 cups vanilla wafer crumbs (about 50 wafers)
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Complementary Ingredients:
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
Optional Topping:
- Fresh whipped cream
- Vanilla bean specks
Instructions
- Pulverize vanilla wafers into fine, uniform crumbs using a food processor or by crushing within a sealed bag with a rolling pin.
- Combine crumbs with melted butter and sugar, creating a cohesive mixture that will form the foundation of the cheesecake.
- Press the crumb mixture compactly into the base of a 9-inch springform pan, ensuring an even, firm layer that extends slightly up the sides.
- Bake the crust at 325F (160C) for 10 minutes, then allow to cool completely before proceeding.
- In a spacious mixing bowl, whip softened cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate sour cream, vanilla extract, and freshly scraped vanilla bean seeds, blending thoroughly to distribute flavors evenly.
- Gently introduce eggs one at a time, mixing minimally to maintain the batter’s delicate structure.
- Fold in flour and heavy cream, creating a smooth, homogeneous filling without overmixing.
- Carefully pour the prepared filling over the cooled crust, ensuring an even distribution.
- Position the springform pan on a baking sheet and bake for 60-70 minutes at 325F (160C), watching for slightly jiggly center and set edges.
- After baking, switch off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool for one hour, preventing potential surface cracks.
- Once cooled to room temperature, gently separate the cheesecake edges from the pan using a thin knife.
- Refrigerate for a minimum of 6 hours, preferably overnight, to develop optimal flavor and texture.
- Carefully release the cheesecake from the springform pan.
- Embellish with freshly whipped cream and optional vanilla bean specks before serving.
Notes
- Prevent crust crumbling by packing the vanilla wafer mixture tightly into the pan, ensuring a solid and compact base for your cheesecake.
- Achieve ultra-smooth filling by bringing cream cheese to room temperature before mixing, which eliminates lumps and creates a silky texture.
- Control moisture by using a water bath method, placing the springform pan in a larger pan filled with hot water during baking to prevent surface cracking and ensure even cooking.
- Adapt for gluten-free diets by substituting vanilla wafers with gluten-free graham crackers or almond flour-based cookies, maintaining the delicious crunchy crust profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 95 mg