Description

A light, airy, and ultra-creamy vanilla bean cheesecake with a buttery graham cracker crust. This recipe uses a water bath and specific cooling techniques to prevent cracking, resulting in a rich, velvety dessert that is easier to make than you think.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
32 ounces (900g) full-fat brick-style cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
1 cup (240g) sour cream
2 teaspoons vanilla bean paste OR 1 real vanilla bean, seeds scraped
2 tablespoons (15g) all-purpose flour

Instructions

Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
In a large bowl, beat softened cream cheese and sugar on medium-low speed until completely smooth. Scrape down the sides. Add sour cream and vanilla (or vanilla bean seeds) and mix until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Scrape the bowl and gently fold in the flour.
Place the springform pan on a rimmed baking sheet. Pour boiling water into the sheet until it comes about an inch up the sides of the pan.
Bake for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O. Do not open the oven door during the first hour.
Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from the oven and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, dip a sharp knife in hot water and wipe dry between cuts for clean slices. Serve plain or with toppings like whipped cream, berries, or caramel.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air. The cheesecake tastes best on day two or three after flavors have melded. For clean slices, dip the knife in hot water and wipe it dry between every cut.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 26
Sodium: 220
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 6

Keywords: vanilla bean cheesecake, creamy cheesecake, graham cracker crust, water bath cheesecake, easy cheesecake recipe, vanilla bean paste, holiday dessert