Free recipe
Vanilla Bean Cheesecake
Built around crushed biscuits and melted butter -- the method starts by heating the oven to 325F/160C.
This dessert vanilla bean cheesecake builds its flavor from crushed biscuits, melted butter and cream cheese, and comes together in about 60 minutes with medium-level technique. The method starts by heating the oven to 325F/160C.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around crushed biscuits, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 cups crushed biscuits
- 6 tbsp melted butter
- 24 oz (680 g) cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 vanilla bean (seeds scraped) or 2 tsp vanilla extract
- 1/2 cup sour cream
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Heat the oven to 325F/160C. Mix the crushed biscuits with the melted butter and press firmly into a lined 9-inch springform tin. Chill.
Beat the cream cheese and sugar until completely smooth.
Split the vanilla bean lengthways and scrape out the tiny seeds; beat them into the mixture with the sour cream.
Add the eggs one at a time on low speed, mixing just until combined.
Pour over the base and smooth the top.
Bake 50-60 minutes until set at the edges with a slight wobble in the middle.
Cool in the turned-off oven with the door ajar 1 hour, then chill at least 4 hours before serving.
The step worth not rushing: Heat the oven to 325F/160C. Mix the crushed biscuits with the melted butter and press firmly into a lined 9-inch springform tin. Chill.
