Silky Vanilla Bean Cheesecake with Graham Crust

Name: Silky Vanilla Bean Cheesecake with Graham Crust
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Cuisine: Desserts
Ingredients: 1,75 cup graham cracker crumbs; 6 tbsp unsalted butter, melted; 2 tbsp granulated sugar, for crust; 4 cup full-fat cream cheese, room temperature (900 g); 1,25 cup granulated sugar; 2 tbsp cornstarch; 1 vanilla bean, split and scraped; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 0,5 cup full-fat sour cream; 4 large eggs, room temperature

A New York-style cheesecake with a dense yet velvety centre, fragrant vanilla bean, a whisper of lemon, and a buttery graham cracker base.

Time: 100 min
Servings: 12
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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12servings

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Instructions

11 steps · tick them off as you cook

Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy foil.
Pulse graham crackers to fine crumbs. Mix with melted butter and 2 tbsp sugar until the texture of wet sand.
Press firmly into the base and 1 inch up the sides of the pan. Bake 10 minutes and cool.
10 minutes
Beat the cream cheese on medium-low with the paddle attachment for 3 minutes, scraping often, until completely smooth with no lumps.
3 minutes
Add sugar and cornstarch and beat 2 more minutes until glossy.
Scrape in the vanilla bean seeds, lemon zest, and lemon juice. Add sour cream and beat just to combine.
Add eggs one at a time on low speed, mixing only until each disappears: overbeating incorporates air and causes cracks.
Pour the batter over the cooled crust and smooth the top. Place the springform in a large roasting pan and pour boiling water halfway up the sides.
Bake 65-75 minutes, until the outer 2 inches are set but the centre still jiggles like Jell-O when nudged.
65-75 minutes
Turn off the oven, crack the door, and let the cheesecake cool inside 1 hour.
1 hour
Chill uncovered at least 6 hours, ideally overnight, before releasing the ring and slicing with a hot knife wiped clean between cuts.
6 hours

Chef's tip

The water bath is non-negotiable: it delivers gentle, humid heat that prevents the surface from cracking and gives you that signature silk-smooth texture from edge to centre.