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Vanilla Bean Cheesecake with Raspberry Coulis

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
8 hours
Total Time 9 hours 45 minutes
Servings: 12 Slices
Course: Dessert, Holiday Classics
Cuisine: American, New York Style
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

The Graham Cracker Crust
  • 1.5 cups Graham Cracker Crumbs Approx. 10-12 full sheets, finely pulsed.
  • 3 tbsp Granulated Sugar Helps caramelize the crust during the pre-bake.
  • 6 tbsp Unsalted Butter Melted; use high-quality butter for better flavor.
  • 1/4 tsp Salt Fine sea salt to balance the sweetness.
The Vanilla Bean Filling
  • 32 oz Full-Fat Cream Cheese 4 blocks (225g each); must be room temperature.
  • 1 cup Granulated Sugar Superfine sugar dissolves most evenly.
  • 1 cup Full-Fat Sour Cream Adds the signature "tang" and velvety texture.
  • 2 whole Vanilla Beans Madagascar Bourbon or Tahitian; split and scraped.
  • 4 large Eggs Room temperature; added one at a time.
  • 1 tsp Pure Vanilla Extract Optional; reinforces the base notes.
The Raspberry Coulis
  • 12 oz Fresh Raspberries Can use frozen (thawed), but fresh is more vibrant.
  • 1/4 cup Powdered Sugar Dissolves instantly into the cold fruit purée.
  • 1 tbsp Fresh Lemon Juice Essential for brightness and setting the color.

Equipment

  • 1 9-inch Springform Pan Essential for removing the cheesecake without damaging the delicate edges.
  • 1 Large Roasting Pan Must be large enough to hold the springform pan for the bain-marie (water bath).
  • 1 Heavy-Duty Aluminum Foil Use extra-wide foil to wrap the bottom of the pan to prevent water leakage.
  • 1 Stand Mixer or Hand Mixer Fitted with a paddle attachment to minimize air incorporation.
  • 1 Fine-Mesh Sieve Crucial for straining the raspberry coulis to achieve a seedless, silky finish.
  • 1 Small Paring Knife Used to split and scrape the "caviar" from the vanilla bean pods.

Method
 

  1. Follow these high-precision steps to ensure your Vanilla Bean Cheesecake achieves a professional, crack-free finish with a silky-smooth Raspberry Coulis.
  2. The Crust Foundation
    Associated Ingredients: Graham Cracker Crumbs, Melted Butter, Sugar Preheat your oven to 175°C. Combine the crumbs, sugar, and melted butter until the mixture resembles wet sand. Firmly press this into the bottom and 1/2 inch up the sides of your 9-inch springform pan.
  3. Action: Bake for 10 minutes, then set aside to cool completely. This creates a moisture barrier for the filling.
  4. The Vanilla Infusion
    Associated Ingredients: Vanilla Beans, Cream Cheese, Sugar Split the vanilla beans lengthwise. Using the back of a paring knife, scrape the "caviar" seeds from the pod.
  5. Action: In a stand mixer with the paddle attachment, beat the cream cheese and sugar on low speed until perfectly smooth. Add the vanilla seeds and sour cream, mixing until just combined.
  6. The Low-Air Integration
    Associated Ingredients: Eggs Add the eggs one at a time, mixing on the lowest speed only until the yellow disappears.
  7. Action: Do not over-mix! Over-mixing incorporates air, which causes the cheesecake to rise and then crack. If you see lumps, pass the batter through a fine-mesh sieve into the pan.
  8. The Bain-Marie (Water Bath)
    Associated Ingredients: Hot Water Wrap the outside of your cooled springform pan in three layers of heavy-duty aluminum foil to ensure a waterproof seal.
  9. Action: Place the wrapped pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 160°C for 75 minutes.
  10. The "Jiggle" Set & Cooling
    Turn off the oven when the edges are set but the center (about 2 inches) still wobbles slightly when shaken.
  11. Action: Crack the oven door open and let the cake cool inside for 1 hour. This slow temperature drop is the secret to a crack-free top. Transfer to the fridge and chill for at least 8 hours.
  12. The Silky Raspberry Finish
    Associated Ingredients: Raspberries, Powdered Sugar, Lemon Juice While the cake chills, blend the raspberries, sugar, and lemon juice until liquefied.
  13. Action: Press the purée through a fine-mesh sieve to remove all seeds.
  14. Pour the smooth coulis over individual slices or the whole cake just before serving.

Notes

🍽️ Serving & Presentation

 
Serve the Vanilla Bean Cheesecake with Raspberry Coulis chilled for the best texture and flavor. Slice cleanly using a warm knife and place each portion on a dessert plate. Drizzle the raspberry coulis over the top or around the plate for an elegant touch. Finish with fresh raspberries or a light dusting of powdered sugar to create a refined, bakery-style presentation.