Recipe Archives->Desserts Cheesecake->Vanilla Bean 01

Vanilla Bean Cheesecake with Walnut Crust
Makes one 10 inch cheesecake
                                                                                
1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, at room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream

Preheat the oven to 350 . Butter a 10-inch springform pan. In a
food processor, pulse the walnuts with 1/4 cup of the sugar until
finely ground. Add the butter; pulse until the mixture resembles
moist sand.  Press the crumbs into the bottom of the pan. Bake for
12 minutes, or until browned around the edges.  In a small bowl,
mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the
vanilla.  Reduce the oven temperature to 300 . In a standing electric
mixer fitted with a paddle or using a handheld electric mixer, beat
the cream cheese at low speed with the remaining 1 1/4 cups of sugar
and the vanilla seeds just until combined. Beat in the eggs, 1 at
a time, scraping down the bowl between additions. Add the remaining
2 teaspoons of vanilla and the almond extract. Slowly beat in the
cream until smooth. Pour the cheesecake batter into the pan and
bake for 65 to 70 minutes, until lightly golden and slightly jiggly
in the center.  Immediately pour the sour cream topping over the
cheesecake and smooth the surface. Return the cheesecake to the
oven and bake for 5 minutes longer. Transfer to a rack and let cool
to room temperature. Run a sharp, thin-bladed knife around the cake
and remove the ring. Refrigerate the cake for 3 hours, then cover
loosely with plastic wrap and refrigerate overnight before serving.

Printable version: vanilla-bean01.txt.