Vanilla Bean Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">2 vanilla beans, seeds scraped (or 1 tablespoon vanilla bean paste)</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">¼ teaspoon salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Begin by preparing your springform pan: wrap the outside with two layers of heavy-duty aluminum foil, making sure it comes up the sides. This creates a waterproof barrier that prevents water from seeping in during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. The butter acts as a binder, while sugar adds sweetness and helps the crust set firmly when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the bottom of your prepared springform pan, using the bottom of a measuring cup to create an even, compact layer. Bake the crust for 10 minutes until fragrant and slightly darker. This pre-baking step helps prevent a soggy bottom. Remove and let cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 4-5 minutes until completely smooth and free of lumps. Scrape down the bowl several times during this process. This step is crucial—any lumps now will remain in the final cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the sugar and beat for another 2 minutes until the mixture looks silky and slightly fluffy. The slow addition prevents graininess while creating a smooth base. Split the vanilla beans lengthwise, scrape out the seeds with a knife tip, and add to the mixture along with lemon juice and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs one at a time, beating on low speed just until each is incorporated. Overbeating after adding eggs incorporates too much air, which can cause the cheesecake to puff up and then crack during baking and cooling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the heavy cream and mix on low until just combined. Sprinkle the flour over the top and mix until incorporated—the flour helps stabilize the filling. Pour the batter onto the cooled crust, smoothing the top with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the foil-wrapped springform pan in a large roasting pan. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath provides gentle, even heat and moisture that prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 70-80 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when you gently shake the pan—it will continue to set as it cools. Never test a cheesecake with a toothpick; it's meant to have a creamy center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven, crack the door open about 5cm (2 inches), and let the cheesecake cool slowly for 1 hour. This gradual cooling prevents the dramatic temperature change that causes cracks to form on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the cheesecake from the water bath, discard the foil, and run a thin knife around the edge to loosen it from the pan. This prevents the cake from sticking to the sides as it cools and contracts. Let cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the cheesecake uncovered for at least 8 hours, preferably overnight. The flavor and texture improve significantly with this resting time, allowing the vanilla to permeate throughout and the texture to become perfectly silky.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, release the springform clasp and carefully remove the sides. For the cleanest slices, dip a sharp knife in hot water, wipe dry, and slice, cleaning and reheating the knife between each cut. Serve chilled, with fresh berries if desired.</li></ol>