Vanilla Bean Cheesecake
Prep Time
20minutes
Cook Time Passive Time
30-35minutes 1hour
Prep Time
20minutes
Cook Time Passive Time
30-35minutes 1hour
Ingredients
  • 1package vanilla sandwich cookiesI used Oreo Golden cookies (the package was about 14 ounces)
  • 1 vanilla beansplit lengthwise and seeds scraped
  • 1/4cup buttermelted
  • 2pounds cream cheesesoftened
  • 1 1/2cups white sugarI used 1 cup vanillan sugar and 1/2 cup regula
  • 5 eggs
  • 3-5 vanilla beanssplit lengthwise and seeds scraped (I used 3 since I had vanilla sugar, use up to 5 if you just have regular sugar)
  • 1tbsp pure vanilla extract
  • 3/4cup sour cream
  • 1/2cup heavy cream
Icing
  • 2cups powdered sugar
  • 3tbsp milk
  • 1/2tsp pure vanilla extract
  • Gel food coloringuse whatever colors you want!
Instructions
  1. Preheat oven to 300 degrees and lightly grease the springform pans (10inch pan if you do not have egg shaped pans).
  2. Place sandwich cookies in a food processor and pulse until crumbs resemble sand. If you do not have a food processor, place cookies into a plastic bag, seal and remove as much air as possible, and crush with a rolling pin.
  3. Pour the crumbs into a bowl and mix with the seeds scraped out of 1 vanilla bean. Drizzle the crumbs with the melted butter and stir to combine.
  4. Press the crumb mixture firmly into the bottom and up the sides of the springform pans, set aside.
  5. Place the softened cream cheese and sugar into the bowl of a stand mixer. Beat on medium speed for about 3 minutes, until the mixture is smooth. Scrape the sides and bottom of bowl.
  6. Beat in the eggs, one at a time, incorporating each egg well before adding the next one. Add the scraped seeds of 3-5 vanilla beans, vanilla extract, sour cream, and heavy cream. Beat on medium-high speed for 1-2 minutes until the mixture is well blended and smooth.
  7. Pour the mixture into the cookie crumb crust, leaving about 2 inches of space from the top of the pan as the cake will expand as it bakes.
  8. Place a baking dish on the bottom rack of the oven and fill it halfway with boiling water. Place the cheesecake on the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cake comes out clean – about 30-35 minutes for the small pans, and 1 hour and 20 minutes for a large cheesecake.
  9. Turn off the oven and let the cheesecake cool down inside the oven for 1 hour. Remove and let the cheesecake finish cooling completely on a wire rack.
  10. While cheesecake cools, mix together the powdered sugar, milk and vanilla extract. Add more sugar if icing is too thin, or more milk if it is too think, until the desired consistency is reached.
  11. Divide icing into small bowls, and add food coloring to make your desired colors. Decorate the cheesecake once it is completely cooled.
  12. Cover the cheesecake and refrigerate for at least 4 hours, or overnight before serving.
Recipe Notes

**Cardinal Rule** Don’t be afraid to really beat the batter! Unlike a traditional flour cake, you don’t have to worry about over mixing this one.

Source: All Recipes

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