There’s something undeniably magical about cheesecakes. They have this way of bringing people together, creating moments filled with joy and laughter. I remember the first time I baked a cheesecake; I was just a teenager eager to impress my family. I decided to whip up a vanilla bean cheesecake for my mom’s birthday. As I blended the cream cheese and sugar, the sweet aroma filled the kitchen, and I couldn’t help but daydream about how it would taste. The moment we sank our forks into that silky slice was pure bliss. Now, I’d love to share that joy with you through this easy and delightful recipe!
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup granulated sugar
4 (8 oz) packages cream cheese, softened
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 vanilla bean, split and scraped
1/4 cup all-purpose flour
A pinch of salt
Instructions
Begin by preheating your oven to 325°F (160°C). The anticipation of that warm, creamy cheesecake filling the air is a treat in itself. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. This crust will serve as the perfect base, providing that delightful crunch.
Next, in a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. The key here is to ensure there are no lumps, as we want a velvety texture for our cheesecake. Once combined, add the sour cream, eggs, vanilla extract, and the seeds scraped from the vanilla bean. Mix until everything is fully incorporated and a dreamy filling forms.
Gently fold in the flour and a pinch of salt to the mixture. This will help stabilize your cheesecake and give it that ideal texture. Pour this luscious filling over the prepared crust, spreading it evenly with a spatula. The sight of that creamy goodness is enough to make anyone weak in the knees!
Place the springform pan in the preheated oven and bake for 55-60 minutes or until the edges are set, and the center still has a slight jiggle. This gentle baking will create a perfectly creamy cheesecake without cracking. Once baked, turn off the oven, crack the oven door, and let the cheesecake cool inside for about an hour. This step helps prevent those pesky cracks.
After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for the best results. The wait may feel long, but trust me, it will be worth every minute! When you’re ready to serve, carefully remove the springform pan and slice the cheesecake into beautiful pieces. You can top it with fresh berries or a drizzle of chocolate sauce for an extra touch of elegance.
Enjoy each delicious bite of this Heavenly Vanilla Bean Cheesecake, and may it inspire the same warmth and love that filled my kitchen all those years ago!