Vanilla Bean Cheesecake

Some time last week, i bought my 50 mm lens for my camera (finally!) and decided to bake something so i could play around with it! Have lost track of what i baked and what i’ve blogged and have not blogged. So i shall post up the most recent one! Vanilla Bean Cheesecake 🙂

Vanilla Bean Cheesecake
Recipe from My Baking Addiction
Adapted from Abby’s Infamous Cheesecake

Crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
3 tbsp. / 24 g sugar
1 tsp. vanilla extract (I used Beanilla Vanilla Paste)

Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

Notes:

1. For the crust, i used digestive biscuits instead and omitted the vanilla.
2. I also didn’t add liqueur to my cake.
3. I halved the recipe and baked in a 8″ pan (i think) and got a relatively thin cake.

1. Preheat oven to 180C
2. Boil some water in preparation for your water bath
3. Crush the graham crackers/digestive biscuits and mix well with the rest of the crust ingredients
4. Press into the bottom of your pan (and at the sides if you want something like a tart), i used a spoon to help me. Move pan to the refrigerator to firm up
5. Cream the cream cheese & sugar until smooth, making sure there are no lumps
6. Add eggs in one at a time, scraping the bowl down between each egg
7. Add the rest of the ingredients into the batter and mix well until smooth
8. Pour the batter into the prepared pan
9. Tap the pan on the counter a couple of times to remove the air bubbles
10. Place into a water bath and bake for 45 to 55 mins
11. To check it’s doneness, give the pan a little shake – it should be mostly firm, with a slight jiggle in the middle
12. Turn off your oven and leave the cake to cool inside for an hour – this is to allow your cake to cool down slowly and for it to bake through
13. Chill the cake and serve

If you like a dense, baked cheesecake, you’ll love this recipe. Really rich so a small slice will do the job.

By far my favourite recipe 🙂

Bon Appetit!