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Vanilla Bean Butter Cheesecake

Deliciously Creamy Vanilla Bean Butter Cheesecake Recipe

Indulge in rich, creamy Vanilla Bean Butter Cheesecake, a luxurious dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitution: Digestive biscuits or Oreo crumbs can also work nicely.
  • 0.5 cups Unsalted Butter Make sure it's at room temperature for smooth mixing.
  • 0.25 cups Granulated Sugar You could swap for brown sugar for a deeper flavor profile.
  • 0.5 teaspoon Salt It's crucial for overall taste consistency.
For the Filling
  • 16 ounces Cream Cheese Use full-fat for the best results; avoid low-fat as it may lead to lumps.
  • 4 large Large Eggs Make sure they're at room temperature to avoid cracking during baking.
  • 0.5 cups Sour Cream Substitution: Greek yogurt can give similar results.
  • 2 tablespoons Vanilla Bean Paste Substitution: Pure vanilla extract can be used, but it won’t have the same visual intrigue.
  • 1 teaspoon Vanilla Extract Best used together with vanilla bean paste for maximum flavor.
  • 0.5 cups All-Purpose Flour Can be omitted for a gluten-free alternative.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • roasting pan
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and salt in a mixing bowl. Melt the unsalted butter and mix into the crumb mixture. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool completely.
  3. Lower the oven temperature to 325°F (160°C).
  4. Beat the cream cheese and granulated sugar together until smooth, about 2-3 minutes. Scrape down the bowl to ensure a lump-free filling.
  5. Add the sour cream, vanilla bean paste, vanilla extract, flour, and melted butter. Mix gently until just combined.
  6. Add the eggs one at a time, mixing on low speed after each addition. Ensure a creamy, smooth filling.
  7. Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place the crust in a large roasting pan and pour the filling over it. Fill the roasting pan with boiling water halfway up the sides of the springform pan.
  8. Bake for 60-70 minutes until the edges are set but the center remains slightly wobbly. Avoid opening the oven door during the last stages.
  9. Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour.
  10. Remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
  11. Slice and serve topped with fresh berries or chocolate drizzle.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a creamy filling. The water bath technique is crucial for preventing cracks.

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