NY Vanilla Cheesecake

Name: NY Vanilla Cheesecake
Cook time: 470 min
Total time: 470 min
Yield: 10 servings
Ingredients: 4oz Graham Crackers, crumbled; 1 tbsp Butter, melted; for the pan; 5 tbsp Butter, melted; 3 tbsp Dark Brown Sugar; 1140g Cream Cheese, room temp; 1/8 tsp Salt; 300g Sugar; 70g Sour Cream; 2 tsp Lemon Juice; 3 Vanilla Beans; 2 Egg Yolks; 6 Eggs, whole

This NY Vanilla Cheesecake features a buttery graham cracker crust and a luxuriously smooth, tangy cream cheese filling infused with real vanilla bean and a touch of lemon. Baked with a two-stage oven method for a dense yet creamy texture, it yields a classic, elegant dessert perfect for special occasions or a decadent weeknight treat. Serve chilled with fresh berries or a drizzle of caramel for a timeless finish.

This NY Vanilla Cheesecake features a buttery graham cracker crust and a luxuriously smooth, tangy cream cheese filling infused wi... Show more

By ChefAlexTrim · Original recipe

Health Grade

E · Indulgent

Time

7 hrs30 min

Price

2,34 €

Calories

704 kcal

vegetarian

Method

Soften the cream cheese

Set the cream cheese out to soften for 1 hour. While it softens, brush a 9-inch springform pan with a little butter, then melt the rest and let it cool slightly for the crust.

Preheat the oven

Heat the oven to 325° F and position a rack in the middle.

Make the crust

Crush the graham crackers into fine crumbs if they are not already, then mix them with the dark brown sugar and the melted butter until the mixture feels like damp sand. Press it firmly into the bottom of the pan and a little way up the sides, then bake until set and fragrant, about 10 minutes. Let the crust cool for a few minutes while you make the filling.

Prep the vanilla

Split all 3 vanilla beans lengthwise with a sharp knife and scrape out the seeds.

Mix the filling

In a large bowl, beat the cream cheese with the sugar and salt until perfectly smooth, scraping the bowl often. Beat in the sour cream, lemon juice, and the vanilla seeds, then add the egg yolks and whole eggs one at a time, mixing just until everything is combined and silky.

Bake the cheesecake

Pour the filling into the cooled crust and smooth the top. Bake on the middle rack until the edges look set and the center still has a gentle wobble, about 60 minutes.

Cool and chill

Turn the oven off, crack the door open, and let the cheesecake sit inside for 1 hour. Move it to the fridge and chill until fully cold and set, at least 4 hours.