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Cheesecake, Sour Cream w/Vanilla Bean (D)
Source: The Plain Dealer November 28, 2001
Serves: 12

18 chocolate wafers, finely crushed (or similar cookie)
1/4 teaspoon cinnamon
1/4 cup butter, melted
1 pound cream cheese, room temperature
2 eggs at room temperature, lightly beaten
2/3 cup plus 3 tablespoons sugar, divided use
1 vanilla bean, split in half lengthwise and seeds scraped
1-1/2 cups sour cream

Heat oven to 350°F with baking sheet on center rack.

In a bowl stir together crushed wafers and cinnamon with a fork. Drizzle in butter, and stir until mixture is moist. Press mixture into a 9" springform pan, forming a crust just over 1" high around the sides. You might think you need more wafers, but you don't. Press patiently until a tight, thin layer forms. Chill until needed.

In an electric mixer, whisk cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth. Scrape bowl with a spatula to break up lumps.

Pour filling into chilled crust, and place on baking sheet. Bake in preheated oven 25 minutes.

Meanwhile, blend sour cream with 3 tablespoons sugar.

After 25 minutes, remove cake from oven, and let sit 5 minutes. Increase oven heat to 450°F. Gently spoon sour cream mixture on top, and spread evenly.

Return cake to oven, and bake 7 minutes. Cool on a wire rack.

Serve cool or chilled. Cover lightly and store in refrigerator.

Posted by Susan Greene

Nutritional Info Per Serving: calories 326; fat 24g; calories from fat 67%; carbohydrates 23g; protein 5g; fiber less than one g; cholesterol 99mg; sodium 245mg.