Vanilla Bean Cheesecake That’s All About Sisterly Love
I’ve had the great fortune of making some wonderful food blogger friends, and recently, one such lovely human recommended me for a sponsored post with Java Sisters Vanilla. In honor of the “sisterly” love that inspired her to do that and the love of two sisters running an awesome vanilla company, I wanted to share my Vanilla Bean Cheesecake recipe.
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Originally, I developed this recipe for my little sister’s bridal shower in January of 2018. She likes clean, no-fuss, elegant flavors, and this vanilla bean cheesecake is exactly that.
Bourbon Madagascar Vanilla Beans
The crust is simple: just crushed graham crackers and melted butter. Nothing crazy. Where the real magic happens, though, is the cheesecake itself, starring the beautiful, Grade A Bourbon Madagascar Vanilla from Java Sister Vanilla.
The reason I love this brand and their vanilla starts with the actual product. When I say their vanilla beans are beautifully fragrant, what I mean is that you’ll find yourself sneaking into the cupboard at 3 am to sniff them and maybe rub one between your fingers to keep the scent with you all night.
That fragrance is important to heighten the flavor experience. As gentle as vanilla is, inherently, Java Sister’s beans are creamy, floral, and robust in their vanilla-ness. That’s why they work so well with a dairy forward dessert like cheesecake.
Buy Sustainable Vanilla Beans
Now, the other part of this is that not all vanilla beans are grown responsibly. You can, of course, pick up any old beans from the grocery store, and your cheesecake will be fine. However, consider this.
Due to the increased demand for vanilla, some companies have taken to deforestation practice to expand their vanilla business. Additionally, the areas known for growing vanilla experience more frequent radical weather conditions, like the tropical cyclone that wiped out 30% of Madagascar’s vanilla growing land in 2017.
So, when I found out that Java Sisters Vanilla prides itself on growing their beans sustainably, ethically, with no toxic chemicals, and no cruelty, I was sold. They grow their beans in Indonesia, one sister managing the farmland and the other here in the United States managing the business.
They work with local experts to maintain the pristine old-growth forests and conduct their business without disrupting nature. Then, they turn around and donate 10% of their profit to philanthropic, environmentally friendly organizations.
And, when you get your beans, they’re delivered in a compostable package (which we are currently breaking down in our compost heap) and an Eco-Pouch, which is biodegradable but also really cute.
Use the Best Vanilla in your Cheesecake
So, naturally, when I found out about Java Sisters, I had to use their beans in this cheesecake. I’ve been itching to make a cheesecake for a while, and with Hubs’ birthday coming up, it was definitely time!
While, yes, I tend to make some really crazy cheesecake flavors like the Pumpkin Cheesecake with Pecan Caramel for Thanksgiving, this Java Sisters Bourbon Madagascar Vanilla Bean Cheesecake is uncluttered, elegant, and pure.
You start by creaming good quality, room temperature, full-fat cream cheese. Come on! If you’re making this cheesecake, prepare for decadence in its simplest form. We’re not on a diet today, okay?
Then, we’ll use pure cane sugar, farm fresh eggs, and sweetened condensed milk. Seriously, continue on your ethical sourcing kick and get really good ingredients across the board. You’ll be able to taste the difference. It goes from “hey, that’s pretty good” to “OMG that’s incredible!”
How to Cut and Seed a Vanilla Bean
Now, for the piece de resistance. We need to incorporate our vanilla bean seeds. To do this, take a sharp paring knife and draw it down the center from stem to tip. Then, using the back of your knife’s blade scrape the interiors to extract all the “vanilla caviar.”
1 whole vanilla bean is the equivalent of 1 Tablespoon of pure vanilla extract. It’s quite potent in its raw form. We don’t want to overdo it, or it will taste like very expensive artisanal soap… which is nice, but not in a cheesecake.
And whatever you do, do NOT throw away the seed pod. Instead, put it into a jar with 8 oz of good vodka or bourbon. As you use your vanilla beans, continue to store your “used” vanilla bean pods here.
Once you’ve got at least 5 in there, wait about a week, and you have a high-quality vanilla extract to use for your baking. It’s the best way to really get the most out of your beans.
The Rules of Making a Perfect Cheesecake
We have our good quality ingredients and we’re raring to go, but first there are some rules to follow.
- If you keep it in the fridge, it must be brought to room temperature. The only exception is the heavy whipping cream, which will only whip properly if chilled. The rest of the ingredients must be roughly 72ºF to form a smooth, non-lumpy filling.
- Remove the air bubbles. It’s very important that you tap the pan very firmly on the counter to bring the bubbles to the top. If your filling looks very frothy after mixing, place it in the fridge for an hour before putting it in the pan.
- Do not open the oven. I mean it. Once the cake is in and your water is in the steaming pan, close the oven and do not open it until the timer goes off. You’ll bake it for 75 minutes, but then there is a 2 hour “steam period” where it will continue to bake and set. It’s crucial the oven stays closed.
- Chill your vanilla bean cheesecake before serving. Have you ever tried warm cheesecake? It’s not good eats. You definitely want to chill your cake for up to 8 hours (overnight) before serving it for the best result.
- Run a knife around the pan before removing it. This will ensure that the cake is free from the springform before you take it out. Nothing’s sadder than ripping a perfect cheesecake.
And that’s just about it! Like I said, this recipe is honestly fairly straightforward so long as you follow the rules. Call up your sister. You know, the bossy one who loves rules? Yeah, her. Make some cheesecake together using your Java Sisters Vanilla and plot out how you’ll save the world just like them.
Support a Woman-Owned, Eco-Friendly, Cruelty-Free Business
If you use any of the affiliate links throughout this post or right here, you can get 10% off of your order. You can also enter the code ELLEJAYATHOME10 at checkout to get your discount!
They offer two lengths of their Grade A Bourbon Madagascar Vanilla Beans (I love these for baking) and a Tahitian Vanilla Bean that is more cherry, licorice-flavored and great for cocktails.
Please comment below if you’ve had my vanilla bean cheesecake or if you’re going to try it. And definitely let me know if you order some Java Sisters Vanilla because I want to hear what you do with them!
Vanilla Bean Cheesecake
Equipment
- 9 inch spring form pan
- Rimmed baking sheet
- Stand mixer with a paddle attachment
Ingredients
- 1½ packages graham crackers pulverized
- 1 stick unsalted butter melted
- 4 8-oz blocks of cream cheese room temperature
- ¼ cup sugar
- 14 oz sweetened condensed milk
- 3 large eggs room temperature
- 3 Tbsp lemon juice
- 1 tsp vanilla extract for topping
- 1 high quality vanilla bean
- 1 cup heavy whipping cream
Instructions
- Place a rimmed baking sheet on the lowest rack of your oven, and preheat oven to 300°F.
- Mix together the melted butter and crushed graham crackers. Then, press them into the bottom and lower sides of a spring form pan.
- Cream 3 blocks of cream cheese with 1/4 cup of sugar. Stream in the condensed milk, mixing until smooth. In a small bowl, beat the eggs. With the mixer running, add eggs slowly into the cream cheese mixture. Add in the lemon juice and vanilla bean, mixing slowly until incorporated.
- Pour the filling over the graham cracker crust. Firmly tap* the pan against the counter (like you're dropping it on the counter at a height of one or two inches) to bring the air bubbles to the surface. You might use a toothpick to pop stubborn bubbles.
- Place the cheesecake on the top rack of the oven. Pour a cup of room temperature water into the rimmed baking sheet on the lower rack. Promptly shut the oven.
- Bake for 75 minutes at 300°F. Turn off the heat and leave the cheesecake in the oven for an additional 2 hours. Remove and chill in the fridge for 2 hours.
- In a medium mixing bowl, whip the remaining block of cream cheese with 1 tsp vanilla extract until a little smoother. Stream in the whipping cream, until thinned out and smooth. Then, whip until voluminous and fluffy. Spread mixture over the top of the cheesecake. Cover pan with foil and refrigerate overnight.
- To serve, run a paring knife under hot water and carefully trace the knife between the crust and the springform pan. Gently unlatch the pan and remove the base from the sides. Clean the knife, and run under hot water again to cut cake into slices.
