Über das Rezept
Vanilla Bean Käsekuchen, a German cheesecake that elevates the classic dessert with the aromatic richness of real vanilla beans. This dessert features a buttery graham cracker crust, a luscious cream cheese filling infused with the essence of scraped vanilla bean seeds, and a velvety texture that melts in your mouth. Perfectly balanced and wonderfully aromatic, this Vanilla Bean Käsekuchen showcase the art of baking with the finest ingredients. Treat yourself to a slice of this delight, and experience flavors that will leave your taste buds dancing.
Zutaten
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
4 packages (32 oz) cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
1/4 cup all-purpose flour
1/4 teaspoon salt
Vorbereitung
Preheat the Oven:
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Make the Crust:
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Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and continue to beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, flour, and salt until the batter is smooth and well combined.
Note: Instead of using vanilla extract, use the scraped seeds from one vanilla bean. Cut the vanilla bean in half lengthwise and use the back of the knife to scrape out the seeds.
You can add the scraped vanilla bean seeds directly to the cream cheese batter. Additionally, you can infuse the sour cream with the empty vanilla bean pod by placing the pod in the sour cream for a few hours or overnight in the refrigerator. Remove the pod before adding the sour cream to the batter.
The use of vanilla bean will impart a rich and authentic vanilla flavor to your Käsekuchen.
Pour and Bake:
Pour the cream cheese filling over the crust in the springform pan.
Smooth the top with a spatula to ensure an even surface.
Bake in the preheated oven for about 55-60 minutes or until the center is set and the top is lightly golden.
Cool and Chill:
Allow the Käsekuchen to cool in the pan for about 1 hour.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
Serve:
Run a knife around the edge of the pan before releasing the springform sides.
Slice and serve chilled. Optionally, you can garnish with fresh berries or a dusting of powdered sugar.
Enjoy your delightful Vanilla Käsekuchen!