The Ultimate Vanilla Bean Cheesecake

Vanilla bean cheesecake is a classic dessert that combines rich creaminess with the delightful aroma of real vanilla beans. This indulgent treat promises to be the star of any gathering, leaving everyone craving just one more slice.

A Classic Delight: Vanilla Bean Cheesecake

This decadent cheesecake has a silky texture and rich vanilla flavor. Real vanilla beans add a gourmet touch, infusing the cheesecake with a depth that enhances its sweetness. This indulgent dessert will satisfy any sweet tooth, whether plain or served with fresh berries and whipped cream.

Why You Will Like This Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake has a lot of great things going for it, including:

1. It is easy to make.
2. It has a nutty almond flour crust.
3. It is infused with vanilla flavor.
4. It is naturally gluten-free with a cornstarch thickener.
5. It is absolutely delicious!

The Crust: Simple and Gluten-Free

The nutty almond-flour crust is the main reason this cheesecake is gluten-free. It is very easy to prepare, cooking in just 10 minutes. As an additional bonus, this crust pairs well with most cheesecake recipes, so feel free to substitute it in other recipes.

Use a 9-inch diameter springform pan at least 2.5 inches deep for this recipe.

Tips for Vanilla Bean Cheesecake Baking Success

Elevate your baking game with these three crucial tips.

Use Room Temperature Ingredients

Ensure all refrigerated ingredients are at room temperature for smooth mixing.

Sift the Cornstarch

Sift the cornstarch into your batter to break up any lumps and create a creamy consistency. Cornstarch doesn’t contain wheat gluten, thus keeping the filling naturally gluten-free.

Mix Thoroughly

Scrape the sides and bottom of the mixing bowl multiple times to mix the batter well, preventing unmixed cream cheese bits. Once the cream cheese is incorporated, stop mixing to avoid overbeating the batter.

Baking Tips for a Flawless Vanilla Bean Cheesecake

Follow these suggestions to achieve the ultimate cheesecake.

Utilize a Water Bath

Place a pan of warm water on the bottom shelf of the oven to help prevent cracks as your cheesecake bakes. Alternatively, wrap the bottom and sides of the springform pan with aluminum foil and place it in the pan of water for baking.

Cover with Foil

Cover the cheesecake with aluminum foil during two-thirds to three-fourths of the baking time to help prevent over-browning. Spray the foil with cooking spray to prevent the cheesecake from sticking when it rises during baking.

Achieving Creamy Perfection

Always allow your cheesecake to chill for several hours or, ideally, overnight before slicing. This cooling process is vital to attaining the creamy texture desired in a cheesecake. After chilling, add your favorite garnishes to adorn the top or sides, enhancing your cake’s visual appeal.

Concealing Imperfections with Style

Overbaking is the main reason cracks form in a cheesecake. Bake your cake long enough to set the sides, but keep the center jiggly. However, if your cheesecake develops cracks during baking—don’t fret! Fruits and whipped cream can work wonders in beautifully concealing any imperfections.

Other Cheesecake Recipes You Might Enjoy

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Vanilla Bean Cheesecake

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 659 kcal

Equipment

• 9-inch springform pan

Ingredients

  

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Crust

• 1 ½ cups almond flour
• ¼ cup sugar
• 6 tablespoons butter, melted

Cheesecake

• (4) 8-ounce bars cream cheese, room temperature
• 1 cup plus 2 tablespoons sugar
• 4 large eggs, room temperature and lightly beaten
• 1 tablespoon vanilla bean paste (see note below)
• 1 tablespoon vanilla extract
• 1 ½ tablespoons fresh lemon juice
• 2 tablespoons cornstarch, sifted
• 1 cup sour cream, room temperature

Instructions

 

Crust

• Preheat the oven to 350 degrees F. Mix the sugar and almond flour. Add the butter and stir until mixed well. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes. Cool.

Cheesecake

• Preheat the oven to 400 degrees F. Add a large pan filled with warm water to the bottom oven shelf.
• Beat the cream cheese and sugar in a mixing bowl until smooth.
• Beat the vanilla extract, vanilla paste, lemon juice, and sift in the cornstarch. Beat until well combined.
• Add the eggs and beat just until well mixed, being careful not to overmix.
• Stir in the sour cream.
• Pour the mixture into the springform pan on the cooled crust. Place a sheet of aluminum foil over the pan and bake for 55 minutes. Remove the aluminum foil during the last 15 minutes of baking.
• Let the cake cool in the oven, with the door propped open, for 3 hours. Refrigerate and serve cold.

Notes

Water Bath

Using a pan of water while baking the Vanilla Bean Cheesecake will help prevent cracking during baking.

Substitutions

Vanilla

You can substitute a vanilla bean for vanilla bean paste. Cut the bean lengthwise and use a knife to scrap out the seeds. One-half of a vanilla bean equals about 1 teaspoon of vanilla bean paste. Also, you can use vanilla extract in place of the vanilla bean paste. You can find vanilla bean paste in the baking aisle at grocery stores or for purchase online.

Crust

Make a nut-free crust by substituting crushed graham crackers for the almond flour.

 

Nutrition

Calories: 659kcalCarbohydrates: 37gProtein: 12gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 198mgSodium: 375mgPotassium: 183mgFiber: 2gSugar: 31gVitamin A: 1680IUVitamin C: 1mgCalcium: 160mgIron: 1mg

Keyword Vanilla Bean Cheesecake, vanilla cheesecake

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