Description

An ultra-creamy, forgiving vanilla bean cheesecake designed for self-care. This hands-off dessert features a rich, smooth texture and requires no water bath, making it perfect for tired bakers seeking a moment of peace.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1 pinch salt
32 ounces (900g) full-fat block cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
½ cup (120ml) heavy cream
2 large vanilla beans, split and seeds scraped
4 large eggs, room temperature
2 tablespoons (16g) cornstarch
1 teaspoon lemon juice
Whipped cream (optional, for topping)
Extra vanilla bean seeds (optional, for garnish)

Instructions

Preheat oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan, line with parchment paper, and wrap the outside in two layers of heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
In a stand mixer or large bowl, beat the softened cream cheese and 1 cup sugar on medium-low speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom.
Add sour cream, heavy cream, lemon juice, and vanilla bean seeds. Mix on low until just combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Add cornstarch and mix briefly to combine.
Strain the batter through a fine-mesh sieve into a measuring cup to remove any lumps. Pour over the chilled crust and smooth the top.
Bake at 325°F (160°C) for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open slightly. 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. Refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients (cream cheese, eggs) are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracks. The cheesecake improves in flavor and texture after sitting in the fridge for 24 hours. It can be frozen for up to 2 months.

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

Nutrition

Serving Size: 1 slice (1/12 of che
Calories: 380
Sugar: 24
Sodium: 280
Fat: 26
Saturated Fat: 16
Carbohydrates: 32
Fiber: 0.5
Protein: 6

Keywords: vanilla bean cheesecake, ultra-creamy cheesecake, self care dessert, easy cheesecake, no water bath cheesecake, homemade vanilla cheesecake