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