Vanilla Bean Cheesecake
From crabhappychick 15 years ago
- 105 minutes to make
- Serves 12
Smooth, delicious, restaurant-quality cheesecake. You can dress it up if you wish with fresh berries or other fresh fruit, but please don't use any canned cherry pie or blueberry goop on top. It would be heresy.
Ingredients
- 2 1/2 pounds cream cheese, softened shopping list
- 1 cup sugar, or Splenda shopping list
- 1/4 cup cornstarch, plus 3/4 teaspoon shopping list
- 1 tablespoon lemon juice shopping list
- 6 large eggs shopping list
- 7 Tablespoons heavy cream shopping list
- 14 ounces sour cream shopping list
- 1 vanilla bean, split and seeds scraped out (use seeds, put empty bean in a cannister of sugar to flavor sugar) shopping list
- 1 tablespoon vanilla extract shopping list
How to make it
- Cream together the cream cheese, sugar, cornstarch and lemon juice. Add eggs slowly, one at a time. Scrape bowl and paddle often. Add in heavy cream, sour cream, vanilla bean seeds and vanilla extract. Scrape sides of bowl and paddle. Pour into container; cover and refrigerate overnight. (The cheesecake filled our springform pan almost to overflowing.)
- Bake at 300 degrees for approximately 1 hour 45 minutes in hot water bath until set. After removing from oven, loosen edge around cheesecake with a knife. This will help prevent cracking. Refrigerate overnight and serve on third day with your favorite topping.
- Hot water bath: To bake in a hot water bath, fill a large roasting pan about 2/3's of the way with hot water and set in oven. Place springform pan encased in heavy aluminum foil in center of pan.
- NOTE: I baked this without a crust to make this GF, but to make a traditional crust (you could make a GF one) mix:
- 8 to 10 ounces graham cracker crumbs with 1 stick of melted butter and 2 T sugar. Press into bottom of a 9" springform pan and bake for 15 minutes at 350. Wrap pan with foil prior to baking.
The Rating
Reviewed by 4 people-
Awesome recipe! I will take your advice and use the fresh fruits.
bluewaterandsand
in GAFFNEY loved it
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Love the word gloop,but hate gloop itself! Great post!
greekgirrrl
in Long Island loved it
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I would never turn down any cheesecake, but I am a cheesecake purist and prefer it not be glooped. This is a great recipe.
lasaf
in St. Paul loved it
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