Get the Recipe:
Vanilla Bean Cheesecake for Two
Vanilla Bean Cheesecake for Two is perfectly delicious and shareable with your favorite dessert lover!
Ingredients
For the crust:
- ⅓ cup (41 g) graham cracker crumbs
- 1 ½ tablespoons unsalted butter, melted
For the filling:
- 5 ounces (141 g) cream cheese, at room temperature
- 2 tablespoons sour cream
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla bean paste, or vanilla extract or the seeds of 1/2 vanilla bean
For the topping:
- ¼ cup (60 ml) heavy cream
- 1 to 2 teaspoons confectioners’ sugar
- about 2 teaspoons strawberry preserves*
Recommended Products
Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 4 & 1/2" springform pan.
- Combine the graham cracker crumbs and butter until thoroughly combined.
- Press into the bottom and partially up the sides of the prepared pan.
- Place the pan on a lined, rimmed baking sheet to catch any potential spills or leaks.** Bake 5 minutes. Set aside while you make the filling.
To make the filling:
- Reduce oven temperature to 300°F (150°C).
- Using an electric mixer at medium speed, beat the cream cheese, sour cream, sugar, egg, and vanilla until thoroughly combined and smooth.
- Transfer the batter to the partially baked crust. Smooth evenly.
- Leaving the springform pan on the lined baking sheet, bake 35 to 40 minutes, or until the center is almost set.
- Turn off the oven and leave the cheesecake inside for another 30 minutes.
- Remove the cheesecake from the oven. Run a thin knife or spatula around the edge of the cheesecake.
- Allow the cheesecake to cool to room temperature. Then cover and refrigerate for at least 4 hours.
To make the topping:
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
- Spread the whipped cream over the cheesecake. Drop small amounts of preserves over the top of the whipped cream. Use a toothpick to swirl into the whipped cream.
Notes
- *If possible, use preserves with a smooth consistency. If there are lumps of berries in your preserves, try to avoid those and use the smoother, thinner parts for easier swirling.
- **A pan with a tight seal should not leak, but I usually add this step because it's still a possibility.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
