vanilla bean cheesecake
Desserts
Vanilla Bean Cheesecake
No, you don’t have to make a water bath, but it is highly recommended you do so. A cheesecake water bath will create a steamy environment in the oven, keeping the cheesecake moist as it bakes for over an hour. A dry oven is a common culprit when it comes to cracked cheesecake—a dreaded occurrence!
Ingredients
- 45 vanilla wafers, crushed into crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 2 vanilla beans, scraped
Directions
- Preheat oven to 300°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
- In a large bowl, combine cookie crumbs, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake until lightly browned, 8-10 minutes. Let cool.
- In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream, vanilla and vanilla beans until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
- Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until cheesecake is slightly jiggly in the center. Let cool at room temperature, up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
- Remove sides of springform pan. Slice and serve.
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