Sour Cream Cheesecake With Vanilla Bean
Updated Aug. 22, 2024
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
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Ingredients
- 18chocolate wafers, finely crushed
- ¼teaspoon cinnamon
- ¼cup butter, melted
- 1pound cream cheese, room temperature
- 2eggs at room temperature, lightly beaten
- ⅔cup plus 3 tablespoons sugar
- 1vanilla bean, split in half lengthwise and seeds scraped
- 1½cups sour cream
Nutritional analysis per serving (12 servings)
329 calories; 24 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 5 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.
- Step 2
Heat oven to 350 degrees with baking sheet on center rack. In an electric mixer, beat cream cheese until creamy and fluffy. Add eggs, ⅔ cup sugar and seeds from vanilla bean, and beat until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust, and place on baking sheet. Bake 25 minutes.
- Step 3
Meanwhile, blend sour cream with 3 tablespoons sugar. After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450 degrees. Gently spoon sour cream mixture on top, and spread evenly. Return cake to oven, and bake 7 minutes. Cool on a wire rack.
Private Notes
Comments
Does anyone know how much vanilla extract to use if vanilla bean is not available? Thank you.
Just so you don't have to do a research project every time you make this recipe: one chocolate Nabisco wafer weighs 6 grams. This recipe therefore calls for 108 grams (3.8 ounces) of chocolate wafers crumbs.
A two-inch piece of vanilla bean is equal to one teaspoon of vanilla extract.
Made this recipe exactly as directed and it was a disappointment. It needs more time in the oven to set properly. I did the suggested time and plopped the sour cream topping on top and it sank in. Put it in fridge after baking and it was still really gloopy five hours later. Not a big hit over here, I’m sorry to say.
does this freeze well?
This is a simple and beautiful cheesecake. I used one of the jar fresh Tahitian vanilla beans that we had arduously carried from the tiny grocery store on Mo’oreah back to our ship, through New Zealand and all the way home to western prairie Canada. I stuck to the recipe exactly. For just a moment, I was back in Polynesia. Creamy, creamy, vanilla cream, tiny bean specks throughout hint at the source. The sweet sour cream atop! By all means use your favourite vanilla bean, generously.