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Delicious vanilla bean cheesecake is deceptively easy to make The New 93Q

Impress your guests with this tasty vanilla bean cheesecake. Yes, you can make cheesecake — it’s easier than you’d think!

Vanilla-Bean-Cheesecake - Copy

You will need:
1 package vanilla sandwich cookies (such as Golden Oreos)
1 vanilla bean, split lengthwise, seeds scraped
¼ cup butter, melted
2 pounds cream cheese, softened
1½ cups sugar
5 eggs
2 more vanilla beans, split lengthwise, seeds scraped
1 tablespoon vanilla extract
¾ cup sour cream
½ cup heavy cream

Preheat oven to 300 degrees. Lightly butter 10-inch springform pan.

Place sandwich cookies in a plastic bag and crush with a rolling pin. Pour crumbs into a bowl; add scraped seeds from 1 vanilla bean. Drizzle crumbs with melted butter and stir to combine.

Press crumb mixture firmly into bottom and up sides of buttered pan.

Beat cream cheese and sugar in mixer for about 3 minutes at medium speed until mixture is smooth. Beat in eggs one at a time, incorporating each egg before adding the next one.

Add scraped seeds from remaining 2 vanilla beans, vanilla extract, sour cream and heavy cream. Beat on medium-high speed for about 1 minute until mixture is blended and smooth.

Pour mixture into crust, leaving about 2 inches of space at top of the pan for cake to expand as it bakes.

Place a baking dish filled halfway with boiling water on bottom rack of preheated oven. Put cheesecake on middle rack, above pan of boiling water.

Bake about 1 hour and 20 minutes, or until a small knife inserted into the middle of the cake comes out clean.

Turn oven off and let cake cool inside for about 1 hour. Cover cake with plastic wrap, then aluminum foil. Refrigerate at least 4 hours before serving.

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