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Ultra-Creamy Vanilla Bean Cheesecake - featured image

Ultra-Creamy Vanilla Bean Cheesecake: Perfect Gluten-Free Recipe

  • Author: Maya
  • Total Time: 8 hours 45 minutes (includes cooling and chilling)
  • Yield: 12 servings 1x

Description

A dense, rich, and silky smooth vanilla bean cheesecake with a buttery graham cracker crust. This recipe is naturally gluten-free and includes options for dairy-free diets, ensuring a perfect texture without compromise.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups (150g) Gluten-Free Graham Cracker Crumbs
  • 6 tablespoons (85g) Unsalted Butter, melted and browned
  • 3 tablespoons (40g) Granulated Sugar
  • ¼ teaspoon Salt
  • For the Filling:
  • 32 oz (900g) Full-Fat Cream Cheese, room temperature
  • 1 cup (240g) Full-Fat Sour Cream, room temperature
  • ½ cup (120ml) Heavy Cream, room temperature
  • 1 cup (200g) Granulated Sugar
  • 2 tablespoons Vanilla Bean Paste (or 1 large vanilla bean, scraped)
  • 4 large Eggs, room temperature
  • 2 tablespoons Gluten-Free Flour Blend (1:1 baking blend)

Instructions

  1. Preheat oven to 325°F (160°C). In a food processor, pulse graham cracker crumbs until fine. Add brown butter, sugar, and salt; pulse until mixture resembles wet sand.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly. Set aside.
  3. In a large mixing bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl.
  4. Reduce mixer speed to low. Gradually add sugar, sour cream, heavy cream, and vanilla bean paste. Mix until just combined. Do not overmix.
  5. Add eggs one at a time, mixing on low speed just until the yellow disappears. Avoid incorporating too much air.
  6. Pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps. Press through with a spatula.
  7. Wrap the bottom of the springform pan in two layers of heavy-duty aluminum foil. Pour the strained batter into the crust.
  8. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  9. Bake at 325°F (160°C) for 1 hour and 15 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O.
  10. Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually.
  11. Remove from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  12. Slice with a hot knife for clean cuts. Serve with fresh berries or whipped cream.

Notes

Ensure all ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The water bath is essential for even cooking and preventing cracks. The cheesecake tastes better on day two as flavors meld. Can be frozen for up to 2 months.

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

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 20
  • Sodium: 220
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 6

Keywords: gluten-free cheesecake, vanilla bean cheesecake, dairy-free dessert, creamy cheesecake, graham cracker crust, make-ahead dessert

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Find it online: https://globaltablerecipes.com/ultra-creamy-vanilla-bean-cheesecake-perfect-gluten-free-recipe/