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ultra-creamy vanilla bean cheesecake - featured image

Ultra-Creamy Vanilla Bean Cheesecake

  • Author: Elena
  • Total Time: 8 hours 30 minutes
  • Yield: 12 servings 1x

Description

A foolproof, ultra-creamy vanilla bean cheesecake that guarantees zero cracks and a professional, bakery-quality texture. This recipe uses vanilla bean paste and a stabilizing pudding mix for an airy, light, and luxurious dessert.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 32 ounces (900g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 2 tablespoons (30ml) vanilla bean paste
  • 4 large eggs, room temperature
  • 1 small box (3.4 ounces) vanilla pudding mix

Instructions

  1. Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan with butter, but do not grease the sides.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the springform pan. Bake for 8 minutes at 325°F, then let cool completely.
  4. In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth and creamy (2-3 minutes). Scrape down the sides.
  5. Reduce mixer speed to low. Add 1 cup sugar and vanilla bean paste. Mix until combined and scrape the bowl again.
  6. Add sour cream and mix on low until just combined.
  7. Add eggs one at a time, mixing on low speed only until the yellow color disappears. Do not overmix.
  8. Fold in the vanilla pudding mix until incorporated.
  9. Pour batter over the cooled crust and smooth the top with an offset spatula.
  10. Bake at 325°F for 60-70 minutes. The edges should be set, but the center should jiggle slightly like Jell-O when shaken.
  11. Turn off the oven and crack the door open about 2 inches (use a wooden spoon to hold it). Let the cheesecake sit in the cooling oven for 1 hour.
  12. Remove from the oven and let cool completely on a wire rack.
  13. Refrigerate for at least 6 hours, preferably overnight, before slicing.

Notes

Ensure all ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing to prevent curdling. Do not overmix the batter after adding eggs, as this incorporates air which causes cracks. For clean slices, dip a knife in hot water and wipe dry between cuts. The cheesecake tastes better on day 2 and 3 as flavors meld.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/12th of cake
  • Calories: 380
  • Sugar: 22
  • Sodium: 280
  • Fat: 24
  • Saturated Fat: 14
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: vanilla bean cheesecake, creamy cheesecake, no crack cheesecake, easy cheesecake recipe, vanilla bean paste, homemade cheesecake

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Find it online: https://plateku.com/ultra-creamy-vanilla-bean-cheesecake-the-best-easy-recipe/