VANILLA BEAN CHEESECAKE
If you like restaurant vanilla bean cheesecake, then try this! The cookies make this one much more special and far more yummy. Pure vanilla bean extract is a must. I use Tahitian vanilla beans and extract. This also makes more than enough batter for a 10 inch pan, so you can make cupcakes too.
Provided by AIMEEBOZ
Categories Desserts Cakes Cheesecake Recipes
Time 5h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C), and lightly butter a 10 inch springform pan.
- Place the sandwich cookies into a plastic bag, and crush with a rolling pin. Pour the crumbs into a bowl, and mix with the scraped seeds of 1 vanilla bean. Drizzle the crumbs with melted butter and stir to combine. Press the crumb mixture firmly into the bottom and up the sides of the springform pan, and set aside.
- Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, sour cream, and heavy cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
- Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
- Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
- Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 538.3 calories, Carbohydrate 47.4 g, Cholesterol 143.1 mg, Fat 35.8 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 18.9 g, Sodium 333.4 mg, Sugar 21.7 g
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khanzada Khanzada
[email protected]I've tried this recipe several times and it's always a hit. It's the perfect dessert for any occasion.
Ai 9484724
[email protected]This is my new favorite cheesecake recipe. It's so easy to make and it always comes out perfect.
Lucy Mejias
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was creamy and delicious. My family loved it.
Rabin Sharma
[email protected]This cheesecake was a disaster. It was too dense and the crust was too crumbly.
raymundo frias
[email protected]I'm not a big fan of cheesecake, but this one was really good. The vanilla bean flavor was subtle and the crust was perfect.
Andrieth Mora
[email protected]This cheesecake was amazing! The vanilla bean flavor was so rich and creamy. I will definitely be making this again.
Kanxi Tamu
[email protected]The cheesecake was a little too sweet for my taste, but overall it was a good recipe.
Mohammad Laghmani
[email protected]This cheesecake is so rich and creamy. I love the vanilla bean flavor.
phaswane sepuru
[email protected]I've made this cheesecake several times and it's always a hit. It's so easy to make and always comes out creamy and delicious.
Arsl Rehmani
[email protected]Followed the recipe exactly and it turned out perfect! My family loved it.
Gas Fire
[email protected]This cheesecake is the perfect balance of sweet and tangy. I love the vanilla bean flavor.
Ayan Marwat
[email protected]Not a fan. The cheesecake was too dense and the crust was too crumbly.
Waseem Tipu
[email protected]Easy to make and delicious! I used a pre-made graham cracker crust to save time, and it turned out great.
Dhanika
[email protected]This cheesecake was heavenly! The vanilla bean flavor was rich and creamy, and the crust was perfectly graham crackery. I will definitely be making this again.