Very Vanilla Cheesecake
recipe found in Bride &Groom First and Forever Cookbook; written by Mary Corpening Barber &Sara Corpening Whiteford
Serves 10-12
Crust
1 1/4 cups graham cracker crumbs
1/3 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
pinch of kosher salt
Filling
4 eggs at room temp. lightly beaten
1 1/2 teaspoons vanilla extract
contents of 1/2 vanilla bean
1/2 teaspoon kosher salt
3 packages (8 oz each) cream cheese at room temperature
1 cup sugar
Topping
3 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract
contents of 1/2 vanilla bean (optional)
1/4 teaspoon kosher salt
*note, if do not have vanilla bean handy, increase the amount of vanilla extract by 1/2 teaspoon each for the filling and the topping.
Position the rack in the center of the oven and preheat the oven to 350 degrees F.
Lightly spray a 9 inch spring-form pan with vegetable oil cooking spray.
Lightly spray a 9 inch spring-form pan with vegetable oil cooking spray.
Making the crust:
Mix the graham cracker crumbs, sugar, butter, and salt in a small bowl.
Using your fingers, press the mixture evenly into the bottom and one third of the way up the sides of the prepared pan.
Bake for 10 minutes. Transfer the pan to a wire rack and let cool, about 15 minutes. Reduce the oven temperature to 325 degrees F.
Using your fingers, press the mixture evenly into the bottom and one third of the way up the sides of the prepared pan.
Bake for 10 minutes. Transfer the pan to a wire rack and let cool, about 15 minutes. Reduce the oven temperature to 325 degrees F.
Making the Filling:
Combine the eggs, vanilla extract, contents of 1/2 vanilla bean, and salt in a small bowl. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese on low speed until creamy, about 1 minute.
Alternatively, beat with an electric hand mixer on low speed. With the mixer running, slowly add the sugar, t
then stop the mixer and scrape down the sides of the bowl. Continue beating until light and creamy, about 30 seconds.
With the mixer running, slowly add the egg mixture in three additions, scraping down the sides of the bowl after each addition.
Do not over-beat; if too much air is incorporated, the cheesecake will crack. Pour the filling into the cooled crust.
Put the pan on a baking sheet and bake until the cheesecake is just barely set in the center (it will still jiggle when moved), 45-55 minutes.
Alternatively, beat with an electric hand mixer on low speed. With the mixer running, slowly add the sugar, t
then stop the mixer and scrape down the sides of the bowl. Continue beating until light and creamy, about 30 seconds.
With the mixer running, slowly add the egg mixture in three additions, scraping down the sides of the bowl after each addition.
Do not over-beat; if too much air is incorporated, the cheesecake will crack. Pour the filling into the cooled crust.
Put the pan on a baking sheet and bake until the cheesecake is just barely set in the center (it will still jiggle when moved), 45-55 minutes.
Meanwhile Make the Topping:
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the sour cream, sugar, vanilla extract, contents of 1/2 vanilla bean,
and salt about 1 minute on low speed until incorporated. Remove cheesecake from the oven (keep the oven set at 300 degrees F).
Spread the topping over the cheesecake and bake for 5 minutes. Transfer the pan to a wire rack and let cool, then refrigerate for at least 6 hours,
or preferably overnight before serving.
and salt about 1 minute on low speed until incorporated. Remove cheesecake from the oven (keep the oven set at 300 degrees F).
Spread the topping over the cheesecake and bake for 5 minutes. Transfer the pan to a wire rack and let cool, then refrigerate for at least 6 hours,
or preferably overnight before serving.
*This is an ideal do ahead dessert. as it tastes best when made a day or two in advance. Keep refrigerated until read to serve.
**I (Dayna) like to serve with frozen berries thawed and mixed with sugar to taste as an option.