The Best Vanilla Bean Cheesecake

Ingredients and Weight:

• 250g Cream cheese (full-fat)
• 125g Digestive cookies (crushed)
• 60g Butter (melted)
• 3 Eggs
• 1 Vanilla bean (split and scraped)
• 1 Cup heavy cream
• 1 Cup white sugar
• 1 tsp Vanilla extract

Preparation Time: 2 hours (including baking time)

Cooking Time: 45 minutes at 325°F (160°C)

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 325°F (160°C).
2. Combine the crushed digestive cookies and melted butter in a bowl. Press the mixture into the bottom of a springform pan.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and continue to mix until well combined.
4. Split and scrape the vanilla bean into the cream cheese mixture. Add the vanilla extract and mix well.
5. Add eggs one by one, mixing thoroughly after each addition.
6. Pour the heavy cream into the mixture and blend until smooth.
7. Pour the cheesecake mixture over the cookie base in the springform pan.
8. Place the pan in the preheated oven and bake for 45 minutes, or until the center is almost set.
9. Remove from the oven and let cool before refrigerating for at least 2 hours.
10. Garnish with fresh fruit or a dusting of powdered sugar before serving.

Nutritional Information: (Per serving, assuming 8 servings total) Calories: approximately 450 kcal Fat: 28g Carbohydrates: 45g Protein: 7g

Dish Characteristics:

• Rich and creamy texture
• Subtle vanilla flavor enhanced by the vanilla bean
• Perfect balance of sweet and rich flavors
• Ideal as a dessert or special occasion treat

User Comments:

1. "This cheesecake is amazing! The vanilla bean gives it a unique flavor that I've never tasted before."
2. "I love the balance of flavors in this dish. It's not too sweet, but just enough to satisfy."
3. "The texture of this cheesecake is so creamy and smooth, it's like a dream."
4. "This is a great dish to make for special occasions. It looks impressive and tastes even better."
5. "The use of digestive cookies as the base is a great choice, it gives the cheesecake a nice crunch."

Special Precautions and Tips:

• Be sure to use full-fat cream cheese for the best flavor and texture.
• Do not overbake the cheesecake, or it will become dry and crumbly.
• Let the cheesecake cool completely before refrigerating, this will ensure a smooth texture.
• This cheesecake is rich, so serve it in small portions as a dessert or special occasion treat.