Bakers Journal

Recipes > Cakes
Vanilla Bean Cheesecake

Yield: One 10-inch cake


Graham cracker crust:

Mix all the ingredients together. Press into a 10-inch springform pan. Bake at 190 C (375 F) for eight to 10 minutes. Let cool.

Vanilla bean cheesecake:

Beat the cream cheese in a mixer on medium speed till smooth, about eight to 10 minutes (don’t forget to scrape down the sides of the bowl at least three times during this process). When you scrape down the bowl for the third time add in the sour cream and sugar and beat for another two to three minutes (scrape down the sides of the bowl after this step).

Add your vanilla bean seeds that you have scraped out of the pod and add your vanilla extract and mix for one minute. Then add your eggs and continue to mix for one more minute, till you see no sign of eggs.

Spray the spring form pan with non-stick spray.

Pour on to your cooled crust and bake at 149 C (300 F) till the cheesecake puffs slightly on the top (about 30 to 40 minutes). Pull it out of the oven for 15 minutes and let it cool then put it back in the oven for another 15 to 20 minutes until the cheesecake puffs slightly on the top again. Continue this process one more time and you will have a creamy smooth cheesecake. Using this process your cheesecake with cook through and not split on you.

After the cheesecake has cooled you can choose to add some fruit jam on top or even some fresh berries or sliced fruit.

Source: This recipe is courtesy of Matt Prochownik, chef de partie for the pastry department at the Prince of Wales Hotel in Niagara-on-the-Lake, Ont.


Graham cracker crust:

300 g graham cracker crumbs
40 g sugar
100 g butter (melted)

Vanilla bean cheesecake:

600 g cream cheese
45 g sour cream
150 g sugar
2 vanilla beans (seeded)
1/2 tsp. vanilla extract
100 ml 35% cream
3 eggs
2 yolk