says the husband as he takes the first bite. Do you NEED any more encouragement to make this cheesecake? Rich, yummy, and easy. I'm not loving the graham cracker crust though. I think I'm just going to use the Oreo crust from now on. That crust, I'm loving. I'm also undecided on the water bath. Everyone who's anyone in the world of cheesecakes uses a water bath. But the water bath seems to lengthen cooking time by about 15 minutes, and the top of the cheesecake almost seems dryer because of that. I may just be imagining things though, because I'm trying to rationalize not using a water bath, because I'm a lazy, lazy girl.
My camera doesn't think it can focus when I want closeups....so pretend you can see all the vanilla bean flecks in this picture. Or just click on it to see a larger version.
Vanilla Bean Cheesecake
Source: The Cheesecake Bible by George Geary, p 57.
1 1/4 cups graham cracker crumbs
1/4 cup unsalted butter, melted
4 8 oz packages cream cheese, softened
1 1/4 cup granulated sugar
2 tablespoons vanilla bean paste
1 tsp freshly squeezed lemon juice
Preheat oven to 350.
Mix graham cracker crumbs and butter. Press into bottom of cheesecake pan and bake at 350 for 10 minutes.
In a mixer, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla bean paste and lemon juice.
Pour over crust, smoothing out to sides of pan. Bake in water bath until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Crack oven and allow to cool for 1 hour. Cool for an additional hour before refrigerating for 6 hours.
2 hours ago