Vanilla Bean Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened (3 packages)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon lemon juice

Instructions

Step 1: Prepare the Crust

1. Preheat the oven: Preheat your oven to 325°F (160°C).
2. Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated.
3. Press into the pan: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
2. Add vanilla: Mix in the vanilla extract and vanilla bean paste (or seeds) until well combined.
3. Incorporate eggs: Add the eggs one at a time, mixing well after each addition.
4. Add sour cream and lemon juice: Stir in the sour cream and lemon juice until fully incorporated.

Step 3: Bake the Cheesecake

1. Pour filling into the crust: Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
3. Cool: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Step 4: Serve

1. Remove from pan: Once chilled, carefully remove the sides of the springform pan.
2. Slice and serve: Slice the cheesecake and serve plain or topped with whipped cream, fresh berries, or a drizzle of caramel sauce.

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