mmmmm

Last week we went to the Cheesecake Factory with our friends, Kerstin and Jared. And I've been dreaming in cheesecake for a week. And so has Kerstin. So we decided we needed to make our own. I have a recipe I'd been meaning to try from one of my favorite cookbooks, The Bride and Groom First and Forever Cookbook, that Blake gave me as a wedding gift. So, we decided it was worth the risk to try. And oh my gosh am I sure glad we made it. Seriously, it was incredible. My only complaint would be the crust. I thought it was a little too soft, not enough crunch, and maybe slightly too sweet. And I might even be so bold as to say it wouldn't hurt to have a whole vanilla bean in the the sour cream topping and the filling instead of 1/2 bean in each. But other than that, it really was pretty perfect.

Thanks to my amazing sister Lisa (yet again) for sending me some vanilla beans. I finally had something I feel was worthwhile enough to use my precious beans for.

Very Vanilla Cheesecake
from The Bride and Groom First and Forever Cookbook
Crust:
1-1/2 C graham cracker crumbs (from 10-5 x 2.5 inch graham crackers)
1/3 C sugar
4 T unsalted butter, melted and cooled slightly
pinch of kosher salt

Filling:
4 eggs at room temperature, lightly beaten
1-1/2 t pure vanilla extract
contents of 1/2 vanilla bean
1/2 t kosher salt
3 (8 oz) packages cream cheese at room temperature
1 C sugar

Topping:
3 C sour cream
1/2 C sugar
1 t vanilla extract
contents of 1/2 vanilla bean
1/4 t kosher salt

1. Preheat oven to 350°. Lightly spray a 9 inch spring form pan with vegetable oil cooking spray.
2. To make the crust: Mix the graham cracker crumbs, sugar, butter, and kosher salt in a small bowl. Using your fingers, press the mixture evenly into the bottom and one third of the way u the sides of the prepared pan. Bake for 10 minutes. Transfer the pan to a wire rack and let cool, about 15 minutes. Reduce the oven to 325°.
3. To make the filling:Combine the eggs, vanilla extract, contents of 1/2 vanilla bean, and kosher salt in a small bowl. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until creamy, about 1 minute. With the mixer running, slowly add the sugar, then stop the mixer and scrape down the sides of the bowl. Continue beating until light and creamy, about 30 seconds. With the mixer running, slowly add the egg mixture in three additions, scraping the sides after each addition. Do not overbeat; it too much air is incorporated, the cheesecake will crack. Pour the filling into the cooled crust. Put the pan on a baking sheet and bake until the cheesecake is just barely set in the center (it will still jiggle a little), 45~55 minutes.
5. Meanwhile, make the topping: In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the sour cream, sugar, vanilla extract, contents of 1/2 of a vanilla bean, and kosher salt about 1 minutse on low speed until incorporated. Remove cheesecake from the oven. Spread the topping over the cheesecake and bake for 5 minutes. Trasnfer the pan to a wire rack and let cool, then refrigerate for at least 6 hours or preferably overnight before serving.