Cheesecake is my favorite dessert so when my mom asked what I wanted for dessert I said ofcourse cheesecake, as that made her happy to make more as she has recently been all over cheesecakes.
I requested a vanilla bean cheesecake like the one from Cheesecake factory. My favorite kind EVER. This one ranked right up there. I think with homemade whip cream with added vanilla beans spread on top it would of been perfect.
It was good enough that I did eat the leftovers for breakfast for two days… Hey it’s got dairy and eggs in it
Vanilla Bean Cheesecake (Adapted From: Allrecipes)
- 1 graham cracker crust
- 2 pounds cream cheese, softened
- 1 1/2 cups white sugar
- 5 eggs
- 2 vanilla beans, split lengthwise and seeds scraped
- 1 tablespoon pure vanilla extract
- 3/4 cup sour cream
Place the softened cream cheese and sugar into the work bowl of an electric mixer, and beat for about 3 minutes on Medium speed, until the mixture is smooth. Beat in the eggs one at a time, incorporating each egg before adding the next one. Add the scraped seeds of 2 vanilla beans, the vanilla extract, and sour cream, and beat on Medium-High speed for about 1 minute, until the mixture is blended and smooth.
Pour the mixture into the crust, leaving about 2 inches of space from the top of the pan for the cake to expand as it bakes.
Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.
Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.
© 2011, Carrie. All rights reserved.