Unleash the rich and smooth flavors of this Vanilla Bean Cheesecake, featuring a homemade crust and a creamy filling, crowned with a tangy sour cream topping. A delightful combination that's sure to be a hit with any cheesecake aficionado.
Ingredients
For the Base:
- 1 cup plus 2 tablespoons (160g) all-purpose flour
- ⅓ cup plus 1 tablespoon (85g) light brown sugar, packed
- ¼ teaspoon salt
- 6 tablespoons (84g) unsalted butter, melted
For the Filling:
- ½ cup (120ml) heavy whipping cream or milk
- 1 vanilla bean or 1 ½ teaspoon pure vanilla extract
- 3 packages (750g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60ml) sour cream
For the Topping:
- ½ cup (120ml) sour cream
- 1 tablespoon (15ml) granulated sugar
Instructions
- Preheat the oven to 300°F (150°C). Line an 8-inch springform pan with parchment paper.
- Mix flour, brown sugar, and salt for the crust. Add melted butter to form crumbs. Press into the pan and bake for 15-17 minutes until golden.
- Infuse cream with vanilla bean seeds and pod by simmering and letting it stand.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream. Gradually add vanilla-infused cream or vanilla extract.
- Pour filling over crust and bake for 45 minutes. Turn off the oven and let sit for 15 minutes, then cool in the oven for 10 minutes more.
- For the topping, blend sour cream and sugar, spread on the cheesecake, and bake for an additional 8-10 minutes.
- Chill for at least 2 hours or overnight before slicing with a hot, clean knife.
This Vanilla Bean Cheesecake is a classic dessert that's sure to please. Enjoy the creamy texture and vanilla flavor, perfect for any gathering or a special treat. For more delectable recipes, remember to bookmark our page!
