Description
This Vanilla Bean Butter Cheesecake features a rich and creamy cream cheese filling infused with real vanilla bean seeds, atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free texture, this dessert is perfect for special occasions or a decadent treat. Garnish it with fresh berries or whipped cream for an elegant finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Optional Garnish
- Fresh berries
- Whipped cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with aluminum foil, ensuring the foil reaches up the sides to protect from water during the baking process.
- Make Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Set aside.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar at medium speed until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Vanilla Flavors: Stir in the scraped seeds from the vanilla bean along with the vanilla extract, mixing until well incorporated for a fragrant and authentic vanilla taste.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to create a smooth batter and prevent curdling.
- Mix in Sour Cream and Flour: Gently blend in the sour cream and all-purpose flour just until combined. Be careful not to overmix to maintain a light and tender cheesecake texture.
- Pour Batter onto Crust: Pour the prepared cheesecake batter evenly over the graham cracker crust in the springform pan.
- Prepare Water Bath: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the larger dish to create a water bath. This helps bake the cheesecake evenly and prevents cracking.
- Bake Cheesecake: Bake in the preheated oven for 1 hour, or until the center is set and the top is lightly golden. The edges may be slightly puffed but the center should be mostly firm.
- Cool in Oven: Turn off the oven and open the door slightly. Allow the cheesecake to cool slowly in the oven for about 1 hour. This gradual cooling helps to prevent cracks from forming on the surface.
- Finish Cooling and Refrigerate: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Before serving, run a knife around the rim of the pan to loosen the cheesecake. Release the springform pan and carefully remove the sides. Garnish with fresh berries or whipped cream if desired, then slice and enjoy.
Notes
- Using the water bath is essential to bake the cheesecake evenly and avoid cracks.
- Ensure cream cheese is softened to room temperature for smooth batter and fewer lumps.
- Do not overmix after adding eggs to prevent excess air, which can cause cracks.
- Vanilla bean seeds add a superior flavor compared to vanilla extract alone but can be substituted if unavailable.
- Allow sufficient chilling time for best texture and flavor development.
