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Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
- In a large bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
- Add in the sour cream, eggs, vanilla extract, and the seeds from the split vanilla bean. Mix until well combined and smooth.
- Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and leave the cheesecake inside for another hour.
- Remove the cheesecake from the oven and allow it to cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight for best results.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Top the cheesecake with the whipped cream and optional vanilla bean garnish.
Chef’s Tips
- Use room temperature ingredients for a smoother filling.
- For added flavor, consider a fruit topping or a fruit compote over the whipped cream.
- Make sure to refrigerate the cheesecake overnight for the best texture and taste.
Nutrition (per serving)
Approximate calories: 350, Protein: 6g, Carbs: 30g, Fat: 25g
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