Vanilla Bean Cheesecake
This Vanilla Bean Cheesecake is rich, creamy, and irresistibly delicious with fresh vanilla beans and a buttery graham cracker crust.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Double Boiler or Microwave
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar for the crust
- 1/3 cup melted butter
For the Filling:
- 24 oz cream cheese at room temperature (three 8 oz packages)
- 3/4 cup sour cream at room temperature
- 1/3 cup heavy whipping cream at room temperature
- 1 cup granulated sugar for the filling
- 2 vanilla beans seeds only
- 3 large eggs at room temperature
- 7 oz white chocolate chips or white chocolate bar roughly chopped
For the Topping:
- 1 1/2 cups heavy whipping cream cold
- 1 tablespoon powdered sugar
- 1 vanilla bean seeds only, for the topping
- 8 oz cream cheese at room temperature (for the topping)
- 1 cup heavy whipping cream cold, for the topping
- 1/4 cup powdered sugar for the topping
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
Make the Filling
- In a large mixing bowl, beat the 24 oz of cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar and mix until well combined.
- Add the sour cream, heavy whipping cream, and the seeds from 2 vanilla beans. Mix until everything is fully incorporated.
Add the Eggs
- Crack the eggs into a separate bowl, then add them one at a time to the cream cheese mixture, mixing on low speed after each addition. Be careful not to overmix; keep the mixture light and airy.
Incorporate White Chocolate
- Melt the white chocolate using a double boiler or microwave. Allow it to cool slightly before adding it to the cream cheese mixture. Gently fold the melted white chocolate into the batter until just combined.
Bake the Cheesecake
- Pour the filling over the cooled graham cracker crust. Spread it evenly and tap the pan gently on the counter to remove any air bubbles.
- Bake in the oven at 325°F (160°C) for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
Chill
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Prepare the Topping
- In a mixing bowl, beat the 8 oz of cream cheese until smooth. Add the cold heavy whipping cream, powdered sugar, and the seeds from 1 vanilla bean. Beat until soft peaks form.
Serve
- Remove the cheesecake from the springform pan and spread the whipped topping evenly over the top. Slice and serve chilled.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Prevent cracks by baking until the center is just set and allowing the cheesecake to cool gradually in the oven with the door ajar.
- For a lighter cheesecake, substitute low-fat cream cheese and use Greek yogurt instead of sour cream.
- Freeze the cheesecake (without topping) for up to 2 months; thaw overnight in the refrigerator before serving.
- You can substitute vanilla extract for vanilla beans, using 1 teaspoon extract per bean.