Description

A creamy, crack-free classic vanilla bean cheesecake with a graham cracker crust and a bright, tart berry sauce. This make-ahead dessert is perfect for impressing guests or enjoying a sweet treat.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
32 ounces (900g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream
2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
4 large eggs, room temperature
2 tablespoons (15g) all-purpose flour
2 cups (300g) mixed berries (fresh or frozen)
2–3 tablespoons (25-35g) granulated sugar
1 teaspoon lemon juice
2–3 tablespoons water

Instructions

Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent leaks. Lightly grease the inside of the pan.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan. Set aside.
In a large bowl or stand mixer, beat the room-temperature cream cheese on medium-low speed until completely smooth and creamy, scraping down the sides frequently.
Add the sugar and beat until combined. Add the sour cream and beat until smooth and homogeneous.
Stir in the vanilla bean paste or seeds. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
Sprinkle the flour over the top and fold it in gently with a spatula or mix on the lowest speed for 10 seconds.
Pour the filling into the crust and smooth the top. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes about an inch up the sides of the springform pan.
Bake at 325°F for 60-75 minutes. The edges should be set, but the center (about a 2-inch circle) should still jiggle slightly like gelatin.
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from the water bath and let cool completely on a wire rack.
Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
While the cheesecake chills, blend mixed berries, sugar, lemon juice, and water until smooth. Strain if desired for a smoother sauce. Refrigerate until serving.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps and cracking. Do not overmix after adding eggs to avoid incorporating air bubbles. The cheesecake is done when the center jiggles slightly but is not liquid. It tastes better the next day as flavors meld.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28
Sodium: 250
Fat: 32
Saturated Fat: 18
Carbohydrates: 35
Fiber: 1
Protein: 8

Keywords: cheesecake, vanilla bean, berry sauce, dessert, baking, graham cracker crust, make-ahead dessert