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- 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 4 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 tablespoon vanilla extract - 1 vanilla bean, split and seeds scraped out - 4 large eggs - 1 cup sour cream - Zest of 1 lemon - 1/4 teaspoon salt When making this cheesecake, use high-quality cream cheese. It makes the filling smooth and rich. Let the cream cheese soften at room temperature. This step helps with mixing. For the vanilla bean, look for one that feels plump and fragrant. The seeds add amazing flavor. Fresh lemon zest brightens the cheesecake, making it taste fresh and light. You can swap graham cracker crumbs with digestive biscuits. They bring a different taste but work well. If you don’t have unsalted butter, use salted butter. Just skip adding extra salt. For a lighter version, try using Greek yogurt instead of sour cream. It gives a similar creaminess with less fat. If you can't find a vanilla bean, use more vanilla extract. One extra teaspoon can work in a pinch. {{ingredient_image_1}} To start, grab a medium bowl. Mix together 2 cups of graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar. Stir until it looks like wet sand. This mix should hold together when pressed. Next, take a 9-inch springform pan. Press the mix firmly into the bottom. Make sure it spreads evenly. Now, bake this crust in a preheated oven at 350°F for 10 minutes. After that, remove it and let it cool while you work on the filling. In a large mixing bowl, add 4 packages of softened cream cheese. Use an electric mixer on medium speed to beat it until smooth and creamy. This should take about 2-3 minutes. Gradually add 1 cup of granulated sugar. Scrape down the sides of the bowl to mix it well. Next, add 1 tablespoon of vanilla extract, the seeds from a split vanilla bean, 1 cup of sour cream, the zest of 1 lemon, and 1/4 teaspoon of salt. Mix everything until it is fluffy and well combined. Now, it's time to add the eggs. Lower the mixer speed to low and add the eggs one at a time. Mix just until combined. Be careful not to over-mix, as this can create air bubbles that may cause cracks. Pour the cream cheese filling over your cooled crust. Smooth the top with a spatula. Bake the cheesecake at 325°F for 55-60 minutes. The edges should be set, but the center can still jiggle a bit. When it's done, turn off the oven and let the cheesecake cool inside for one hour. This helps to prevent cracks. Once it cools, take it out of the oven and refrigerate it for at least 4 hours. For the best flavor, chill it overnight. To get a smooth and creamy cheesecake, use room temperature cream cheese. Cold cream cheese can lead to lumps. Mix it well for 2-3 minutes. This helps to blend it fully. Also, add eggs one at a time on low speed. This keeps the mix smooth and light. Avoid over-mixing after adding the eggs. Too much air makes the cheesecake rise and fall, which can ruin the texture. Cracks can happen, but you can prevent them. First, bake the cheesecake at a lower temperature, around 325°F. This helps it bake evenly. Also, let the cheesecake cool in the oven after baking. Turn off the oven and keep the door slightly open for an hour. This gradual cooling prevents cracks. Lastly, do not over-mix your batter. Too much air in the mix can cause cracks as it bakes. For a delightful presentation, serve your cheesecake with fresh fruit. Strawberries, blueberries, or raspberries add color and flavor. You can also add a drizzle of chocolate or caramel sauce on top. A dollop of whipped cream makes it extra special. For a twist, sprinkle some lemon zest on top. It gives a fresh taste that pairs well with the rich cheesecake. Enjoy your creation! Pro Tips Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth filling and prevents lumps. Prevent Cracks: To prevent cracks in your cheesecake, avoid over-mixing after adding the eggs. Mix just until combined and maintain a gentle hand. Cooling Technique: After baking, leaving the cheesecake in the oven with the door ajar for an hour allows it to cool gradually, reducing the risk of cracks. Flavor Enhancements: For extra flavor, consider adding a splash of almond extract or a pinch of nutmeg to the filling for a unique twist on traditional cheesecake. {{image_2}} You can change the flavor of the vanilla bean cheesecake easily. Try adding other extracts like almond or coconut. You can also mix in spices such as cinnamon or nutmeg for a warm touch. If you want a fruity twist, fold in some lemon or orange zest. This adds a fresh pop to each bite. While graham cracker crumbs are classic, you can use other options. Ground nuts, like almonds or pecans, make a great crust. You can also try crushed cookies, like Oreos or gingersnaps. Just mix them with melted butter and press them into your pan. Each crust gives a unique taste and texture. Toppings can elevate your cheesecake game. Fresh fruit, like berries or slices of mango, adds color and flavor. A drizzle of chocolate or caramel sauce can bring sweetness. You can also use whipped cream for a light touch. For a crunch, sprinkle some chopped nuts or toffee bits on top. These options make your cheesecake look stunning and taste even better. To keep your vanilla bean cheesecake fresh, store it in the fridge. Use an airtight container or wrap it well with plastic wrap. This helps the cheesecake stay moist and tasty. If you plan to enjoy it later, don’t add toppings until you're ready to serve. You can freeze cheesecake for longer storage. First, wrap the whole cheesecake in plastic wrap. Then, place it in a freezer-safe bag. When you're ready to eat it, move the cheesecake to the fridge to thaw overnight. This way, it will retain its creamy texture. When stored in the fridge, your cheesecake stays good for up to five days. If you freeze it, it can last up to three months. Check for spoilage if you see any discoloration or an off smell. If it looks or smells strange, it's best to throw it away. Making vanilla bean cheesecake takes about 6 hours in total. This includes 20 minutes of prep time and 55-60 minutes of baking. After baking, let it cool in the oven for an hour. Then, chill it in the fridge for at least 4 hours for the best flavor. If you can, chill it overnight. This waiting time helps the flavors blend well. Yes, you can use different types of cheese. Cream cheese is the main cheese for this recipe. However, you could mix in mascarpone or ricotta for a twist. Just keep the texture in mind. Cream cheese gives a rich and smooth result, while other cheeses can alter the flavor and texture. Serve cheesecake chilled for the best taste. You can slice it plain or add toppings. Fresh fruit, chocolate sauce, or whipped cream all make great choices. To serve, run a knife around the edges before removing the springform pan. This way, you get nice clean slices for everyone to enjoy. We covered all the key parts of making a great cheesecake. We discussed the ingredients you'll need, helpful tips, and smart substitutions. I walked you through each step, from crust to cooling. You learned tricks for texture and how to avoid cracks. We explored tasty variations and the best ways to store your cheesecake. Remember, a well-made cheesecake is rich and creamy, so enjoy every bite. Now, it's your turn to create a cheesecake that's sure to impress!

Velvety Vanilla Bean Cheesecake

A rich and creamy cheesecake infused with vanilla bean and topped with a smooth sour cream layer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 4 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 vanilla bean split and seeds scraped out
  • 4 large eggs
  • 1 cup sour cream
  • 1 lemon zest of
  • 0.25 teaspoon salt

Instructions
 

  • Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and allow to cool while preparing the filling.
  • Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in 1 cup granulated sugar, scraping down the sides of the bowl as necessary, and mix until fully combined.
  • Add Flavorings: Add the vanilla extract, scraped seeds from the vanilla bean, sour cream, lemon zest, and salt. Mix until fluffy and well combined.
  • Incorporate the Eggs: Reduce the mixer speed to low. Add the eggs, one at a time, mixing until just combined. Avoid over-mixing to prevent air bubbles which can cause cracks in the cheesecake.
  • Bake the Cheesecake: Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
  • Cool and Chill: Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks. After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for the best flavor.
  • Serve: Once chilled, carefully run a knife around the edges of the cheesecake to loosen it from the springform pan, then release the sides. Slice and serve plain or with your favorite fruit topping or whipped cream.

Notes

For best flavor, refrigerate overnight before serving.
Keyword cheesecake, dessert, vanilla