New York Style Vanilla Bean Cheesecake

Whether you need a cake for a special event, for an after-dinner treat, or just to add some tasty goodness into your everyday routine, this cheesecake is a sure-fire winner!

*Recipe Note: Make sure all ingredients are at room temperature.

A good cheesecake takes time and attention, and this one is no exception! Rich, creamy, decadent…this cake is made for pure enjoyment. Roxane spent time developing this recipe into its current form, and she wants everyone to be able to create it in their own kitchen.

Cake is more than just a dessert. It means time spent with family and friends, special gatherings, and happy times. We want all of our customers who make and enjoy this cheesecake to know that the recipe was created with love and was intended to bring some much-needed joy into your lives.

Equipment

10″ Spring Form Pan

Ingredients

Make sure all of your ingredients are at room temperature.

BASE

- 1-1/2 Cups Graham Cracker Crumbs
- 1/4 Cup Suga
- 1/4 Cup Melted Butter

FILLING

- - 32 oz Cream Cheese
  - 5 Large Eggs
  - 2 Cups Sour Cream (14%)
  - 1/2 Cup Butter
  - 1-1/2 Cups Sugar
  - 2 Tbsp Corn Starch
  - 3 Beans Caviar from Uganda Vanilla Beans
  - 1 Tbsp Fresh Lemon Juice

TOPPING

- 3/4 Cup Sour Cream
- 1/3 Cup Sugar
- 1 Bean Caviar from Uganda Vanilla Beans
- 2 Cups Fruit Filling (Your choice of flavour.)

INSTRUCTIONS - Base

Step 1

Heat oven to 350.

Step 2

Mix base ingredients and pack into the base of a 10” Spring form pan.

Step 3

Bake for about 15 min or until it lightly brown on the edges

Step 4

Tightly wrap the base of the Springform pan with tinfoil after it cools and coat sides of pan with butter or oil spray.

Step 5

Store in the fridge…I keep a small container on the counter and remaining in the fridge.

INSTRUCTIONS - Filling

Step 1

Heat oven to 300.

Step 2

In a large mixer bowl bet cheese and butter till light (use paddle attachment).

Step 3

Add eggs one at a time until incorporated.

Step 4

Add Sour cream until smooth.

Step 5

Add Sugar, cornstarch, vanilla and lemon juice and beat 2min.

Step 6

Pour over crust and place inside a large roasting pan with high sides. Place in oven and add boiling water to the roaster being careful not to get any in the cheesecake.

Step 7

Bake 1 hr and 40 min up to 2 hrs r until lightly brown and set but still jiggling.

Step 8

Remove and cool for 15 min and get rid of water bath.

Step 9

Heat oven to 425.

Step 10

Mix sour cream, sugar and vanilla and spread on warm cheesecake, place in oven and bake another 12 min.

Step 11

Remove and let come to room temp before placing in fridge overnight to cool.

Topping

Top with any fruit you like. We recommend our Homemade Evan’s Sour Cherry Filling.

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