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Dreamy Cheesecake with Real Vanilla Bean Specks
I love to make a proud and tall cheesecake for a special occasion dessert. This one takes a little work, but the dreamy taste and adorable vanilla bean specks make it worth it!

Posted by Emilie B. Published See Emilie B.'s 9 projects »
  • Step 1

    To make crust, mix your melted butter and crushed graham crackers together into damp crumbs. Spray a springform pan with cooking spray and cover damp sections with parchment paper. Respray paper with cooking spray and press graham cracker mixture into bottom of pan with the bottom of a measuring cup.

  • Step 2

    To make cheesecake filling, beat softened cream cheese with your mixer until it is smooth, with no lumps remaining. Add in white sugar and mix well.

  • Step 3

    Add in milk and eggs, slowly mixing so the batter doesn’t splash. Scrape the bowl well and mix again.

  • Step 4

    Add in your sour cream, vanilla bean caviar (throw away the bean pod– do not put it into the recipe), and flour. Mix well until smooth.

  • Step 5

    Pour cheesecake custard into prepared springform pan and carefully wrap bottom and sides of pan with foil (do not cover top). Bake at 350 degrees for 60-75 minutes, with a pan of hot water on the oven rack below until cheesecake is lightly brown and set in the middle, with a teeny shake in the 2 inches of direct center. Turn off oven, crack door, and allow cheesecake to rest for 1 hour in cooling oven. Remove from oven and allow to cool until comfortable to touch.

  • Step 6

    Cover top with a paper towel (to absorb moisture) and a piece of foil to seal. Place in fridge overnight. Chill completely before opening springform, cutting, and serving cheesecake.

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