Ultra Creamy Vanilla Bean Cheesecake with Vanilla Bean Specks

This vanilla bean cheesecake is rich, silky, and full of real vanilla flavor in every creamy bite. I've found using both fresh vanilla bean seeds and vanilla bean extract gives the cheesecake a deeper, more complex flavor than using extract alone, while a little fresh lemon zest brightens everything without making the cheesecake taste lemony. The result is a classic baked cheesecake that's elegant enough for a celebration but simple enough to enjoy any time you're craving a truly great cheesecake.

Why is cheesecake so freaking good?! And why was I so lucky to make this gorgeous cheesecake, that no one in my house could resist by the way. I seriously outdid myself, well at least I thought so. When this cheesecake was in my fridge I couldn't wait to get home, knowing it was waiting for me. Seriously THAT GOOD.

This vanilla bean cheesecake is flavored with vanilla bean seeds and vanilla bean extract for double wham factor. I also added some fresh lemon zest to the batter to give it a little something extra. You know as Elle Woods does in Legally Blonde. She sprays perfume on her notes, I mean seriously that's amazing.

If you're looking for a no-bake version of this vanilla bean cheesecake check out my no-bake cheesecake recipe here. Another delicious simple cheesecake is my Basque cheesecake recipe.

The Ingredients Behind That Creamy Vanilla Flavor

• Vanilla Bean Pod: I always think the real vanilla bean is what makes this cheesecake feel extra special. Those little flecks throughout the filling aren't just beautiful-they give the cheesecake incredible vanilla flavor.
• Vanilla Bean Extract: I love that this recipe uses both vanilla bean seeds and vanilla bean extract because together they create a much richer vanilla flavor than either one alone.
• Fresh Lemon Zest: One thing I learned while developing cheesecake recipes is that a little lemon zest doesn't make the cheesecake taste like lemon-it simply brightens all the vanilla flavors.
• Egg Yolks: Using whole eggs plus extra yolks gives the filling an even richer, creamier texture that slices beautifully.

And for me no cheesecake is complete without whipped cream, you can use store-bought or try my Homemade Whipped Cream Recipe

Smooth, Creamy Cheesecake Starts Here

I also love to add fresh berries or strawberry sauce. See the recipe card below for a strawberry sauce to serve with this classic cheesecake.

Don't let cheesecake break your heart, check out all my cheesecake baking tips.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Ultra Creamy Vanilla Bean Cheesecake with Vanilla Bean Specks

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5 from 3 reviews

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This vanilla bean cheesecake is rich, silky, and full of real vanilla flavor in every creamy bite. I've found using both fresh vanilla bean seeds and vanilla bean extract gives the cheesecake a deeper, more complex flavor than using extract alone, while a little fresh lemon zest brightens everything without making the cheesecake taste lemony. The result is a classic baked cheesecake that's elegant enough for a celebration but simple enough to enjoy any time you're craving a truly great cheesecake.

• Total Time: 10 Hours 10 Minutes
• Yield: 10-12 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Crust

• 150 Grams (1 ½ Cups) Graham Cracker Crumbs
• 2 Tablespoon Granulated Sugar
• 3.5 Tablespoons Unsalted Butter, melted

Cheesecake

• 32oz (2 lbs) Cream Cheese, completely softened to room temperature
• 300 grams (1 ½ Cup) Granulated Sugar
• 4oz (½ Cup) Heavy Whipping Cream or Double Cream
• 4oz (½ Cup) Sour Cream or Greek Yogurt
• 1 Vanilla Bean Pod, scraped
• 1 Tablespoon Lemon Zest
• 1 Tablespoon Pure Vanilla Extract
• 4 Large Eggs + 2 Large Egg Yolks, at room temperature
• Optional: Homemade Whipped Cream Recipe

Optional Strawberry Sauce

• 2 ½ cups Frozen Strawberries
• 100 grams (½ Cup) Granulated Sugar
• 4oz (½ cup) Lemon Juice
• 1 Teaspoon Cornstarch/ Cornflour

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Instructions

Crust

1. Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside. 
2. In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 300F/ 149C.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the heavy cream, sour cream, vanilla beans, lemon zest, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
2. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
3. Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke as if you are not covering the top in whipped cream you will see the mark.
4. Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take out of roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours.

Strawberry Sauce

1. In a medium saucepan over medium-low heat cook strawberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break strawberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process strawberries until liquid. Pour sauce into a clean bowl to chill overnight in the fridge.
2. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons, or however much you like on top of each slice of cheesecake. Garnish cheesecake with fresh whipped cream or fresh berries.

Equipment

Cordless Hand Mixer

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KitchenAid Stand Mixer

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Springform Pan

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OXO Kitchen Scale

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Notes

**Cheesecake is best served after it has sat at room temperature for 30 minutes** *Total Time includes Chill Time

• Author: Elizabeth Waterson
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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