Oh boy, if its not one thing here, its another! Just as I thought I would get on the roll with posing…everyone gets sick here. So, naturally, I had to take a few days off to take care of my family and then myself.
Ingredients:
For Crust:
1 1/2 cups finely crushed graham crackers
1/4 cup dark brown sugar
6 tbs cup butter, melted
1 tsp vanilla
For Cheesecake:
2 vanilla beans
1/2 cup whipping cream
4 8-ounce packages of Cream Cheese, at room temperature
1 cup sour cream
2 Tablespoons corn starch
1 cup sugar
3 extra large eggs, at room temperature
1 tsp vanilla extract
Directions:
1. Grease a 9-inch spring form, set aside. Preheat the oven to 325.
2. You can use a stand-up mixer or a hand mixer. I used my brand new stand up mixer that I got for Christmas. So exciting!
3. For crust: Crush the graham crackers in the food processor. Mix in the sugar. Stir in the melted butter and vanilla. Mix very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
4. In a small sauce pot, heat up heavy cream and vanilla beans on medium heat. Take off the heat once starts to boil.
5. Start beating the cream cheese with a mixer until smooth, about 2 minutes.
6. Meanwhile, take out the vanilla pods from the heavy cream. Cut the pods lengthwise and scrape out the beans.
7. Add the vanilla beans and the heavy cream into the cream cheese. Add the eggs, beating after each addition.
8. Add the sour cream, sugar, corn starch and vanilla extract. Make sure that all ingredients are well combined.
9. Pour the cheesecake batter into the pan with crust. Bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center. Your cheesecake will rise, but don’t worry it will settle down once cooled. Once at room temperature, refrigerate for at least 3 hours.
Enjoy!!
* I am linking this recipe to ALL the PARTIES in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!
Rachel Lynn says
I’ve never had vanilla bean cheesecake, but it definitely sounds good!
BTW I have a food linkup going on at http://blog.thesingingsparrow.com/2012/01/food-friday/
Sebastian says
I really love this topic and I found that isn’t hard as I thinked to do a cheesecake like this. Really useful tips and tricks I discovered here, many thanks Lyuba. Your effort will be worth in my kitchen. 😉
Kellie says
This looks amazing. I only wish I had a stand mixer so I could make things like this. =/
Your son is so cute…looks like he has a bruise on his cheek..poor little guy.
lyuba says
Oh, Kellie, you don’t need a stand up mixer! I’ve made cheesecakes with a hand mixer plenty of times 🙂
Thank you! (I don’t remember how he got it, his little motor always keeps running and sometimes runs into things. Breaks my heart but doesn’t seem to phase him at all 🙂 )
linda says
The big crater in the middle of the cheesecake scares me a little. I’ve always hated the look of cracks in a cheesecake.
lyuba says
Hi Linda,
You can use the bain marie technique when baking the cheesecake and it lowers the chance for getting a crack in the cheesecake. You can also add a topping.
Check out the baking directions for the water bath here: https://www.willcookforsmiles.com/2015/03/smores-cheesecake-recipe.html
And this is a great topping for NY style cheesecake: https://www.willcookforsmiles.com/2014/03/skinny-strawberry-topped-new-york-style-mini-cheesecakes.html
Gabriela says
I made this recipe for Thanksgiving this year and I’m excited to taste this cheesecake! My cheesecakes look perfect and the smell of the vanilla is amazing. I was a little lazy so I used pre-made graham cracker crust. This recipe is enough for two cheesecakes if you are using those premade graham cracker crusts. I put a pan of water in the rack underneath the cheesecakes and cut the baking time in half since they were smaller cheesecakes. 40 minutes did the trick and no cracks!
lyuba says
Sounds perfect! That’s also great if you want to either freeze one or give one away 🙂
Thank you and happy holidays!