Description
This classic Vanilla Bean Cheesecake features a creamy, smooth filling infused with real vanilla bean seeds, set atop a crunchy vanilla wafer crust. Baked in a water bath for a perfectly luscious texture and minimal cracks, this rich dessert is perfect for holidays or special occasions. Topped with whipped cream and fresh berries or white chocolate shavings, it delivers an elegant finish that’s sure to impress.
Ingredients
Scale
For the crust:
- 2 cups vanilla wafer cookies, finely crushed (about 60 wafers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 teaspoons pure vanilla extract
- Seeds from 1 vanilla bean (or 1 extra teaspoon vanilla extract)
Optional topping:
- Whipped cream
- Fresh berries
- White chocolate shavings
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the bottom with foil if you plan to use a water bath to avoid leaks.
- Make the Crust: In a bowl, combine the finely crushed vanilla wafer cookies with melted butter and granulated sugar. Mix until the consistency resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan to form the crust. Bake the crust for 10 minutes then remove from the oven and let it cool slightly.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue mixing until well incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the sour cream, all-purpose flour, pure vanilla extract, and vanilla bean seeds until the mixture is fully combined and velvety smooth.
- Assemble and Bake: Pour the cream cheese filling evenly over the prepared crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps prevent cracking.
- Bake the Cheesecake: Bake the cheesecake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool gradually and set properly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to ensure it firms up perfectly and flavors meld.
- Serve: Before serving, top the cheesecake with whipped cream, fresh berries, or white chocolate shavings if desired. Slice carefully and enjoy chilled for the best texture and flavor.
Notes
- Using a water bath during baking helps create a smooth, crack-free cheesecake surface.
- Vanilla bean paste can be used as a convenient substitute for scraping whole vanilla beans.
- Make sure cream cheese is softened to avoid lumps in the filling.
- Chilling overnight greatly improves the flavor and texture of the cheesecake.
- The crust can be made a day ahead and stored covered in the refrigerator.
