Vanilla Bean Cheesecake

Ingredients - Serves 8

• Heavy cream - 1/4 cup
• All-purpose flour - 2 tablespoons
• Eggs - 3
• Vanilla bean - 1, seeds scraped
• Sour cream - 1/2 cup
• Granulated sugar - 1 cup
• Cream cheese - 16 oz
• Unsalted butter - 1/3 cup, melted
• Graham crackers - 1 1/2 cups, crushed

Let's Get Started

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
4. Add the sour cream and vanilla bean seeds to the cream cheese mixture. Mix well.
5. Add the eggs, one at a time, mixing well after each addition.
6. Fold in the all-purpose flour until just combined.
7. Pour the cheesecake batter over the prepared crust in the springform pan.
8. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let the cheesecake cool to room temperature.
10. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
11. Before serving, whip the heavy cream until soft peaks form. Top the chilled cheesecake with whipped cream.
12. Slice and serve the vanilla bean cheesecake chilled. Enjoy!

Dietary Info

• Dish Type: Dessert
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 450
• Fat: 25g
• Carbs: 40g
• Protein: 8g
• Sodium: 250mg
• Sugar: 30g