RECIPE: Vanilla Bean Cheesecake

Indulge in the luxurious Vanilla Bean Cheesecake, a dessert that perfectly combines elegance and comfort. The filling features a rich blend of creamy cream cheese and tangy Greek yogurt, enhanced by the delightful fragrance and taste of fresh vanilla. At its base is a delicate graham cracker crust that adds a satisfying crunch and buttery sweetness, perfectly complementing the smooth filling. As you slice into this cheesecake, you’ll discover a creamy, inviting texture that balances rich flavors with a hint of sophistication. It’s an ideal centerpiece for special occasions or a delightful treat for any day. Experience the bliss of this Vanilla Bean Cheesecake, where each bite promises a moment of indulgence and joy.

Preparation Time: 25 minutes

Cook Time: 1 hr 20 mins

Additional Time: 4 hrs

Total Time: 5 hrs 45 mins

Servings: 12

Yield:1 (10-inch) cheesecake

 

Ingredients

Crust:

• 4 tablespoons (60 ml) melted butter
• 3 tablespoons (37.5 g) sugar
• 1 cup (100 g) finely crushed graham crackers

Cheesecake Filling:

• 1 (8 oz / 227 g) package of softened cream cheese
• 1 1/4 cups (300 g) plain Greek yogurt
• 1/2 cup (100 g) white sugar
• 3 large eggs
• 1 Maison Gabrielle vanilla bean, split and seeds scraped
• 1/4 cup (60 ml) heavy cream

Directions

Prepare the Crust:

• Preheat your oven to 350°F (175°C). Lightly grease a 6-inch (15 cm) springform pan.
• In a small bowl, combine the melted butter, sugar, and crushed graham crackers. Mix until well combined.
• Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.

Create the Cheesecake Filling:

4. In a mixing bowl, blend the softened cream cheese, Greek yogurt, and sugar until smooth and creamy.

5. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the Maison Gabrielle vanilla bean seeds and heavy cream until the mixture is luxuriously smooth.

6. Pour this rich filling over the cooled crust.

Bake with Care:

7. To ensure even baking, wrap the bottom of the springform pan in foil and place it in a larger baking dish. Fill the larger dish with water, allowing it to come halfway up the sides of the springform pan, creating a gentle water bath.

8. Place the entire setup in the preheated oven and bake for about 1 hour (60 minutes), or until a knife inserted into the center comes out clean.

Finishing Touches:

9. Turn off the oven and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

10. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to enhance the flavors.

Serve your Vanilla Bean Cheesecake chilled, adorned with fresh berries or a drizzle of rich caramel for a touch of elegance. Bon appétit!

BON APPETIT!