Description

A light, airy, and tender vanilla bean cheesecake that is perfect for holiday meals. This recipe uses a water bath technique to ensure a crack-free surface and a mousse-like texture that isn’t too heavy after a large dinner.

Ingredients

Scale

2 cups crushed vanilla wafer cookies (such as Nabisco)
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
32 ounces (about 900g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
1 cup (240ml) heavy cream, lightly whipped
4 large eggs, room temperature
2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
2 tablespoons cornstarch
Optional: Fresh berries and whipped cream for topping

Instructions

Preheat oven to 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Lightly grease the inside of the pan.
Crush vanilla wafers into fine crumbs. Mix with melted butter, 1 tablespoon sugar, and a pinch of salt. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
In a large mixing bowl, beat softened cream cheese on medium-low speed until smooth and creamy (2-3 minutes). Scrape down the sides of the bowl.
Add 1 cup granulated sugar and cornstarch. Beat on low speed until combined. Scrape the bowl again.
Add eggs one at a time, beating on low speed just until blended. Do not overmix. Stir in vanilla bean paste until uniform.
Add sour cream and mix until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the batter in two additions.
Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about one inch up the side of the springform pan.
Carefully transfer to the oven and bake for 55-65 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for one hour to cool gradually.
Remove from the water bath and let cool completely on a wire rack.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid incorporating air, which causes cracking. The water bath is crucial for a creamy texture and preventing cracks. The cheesecake tastes better the next day as flavors meld.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 20
Sodium: 250
Fat: 35
Saturated Fat: 20
Carbohydrates: 25
Protein: 6

Keywords: vanilla bean cheesecake, holiday dessert, tender cheesecake, no bake alternative, water bath cheesecake, easy holiday baking