Zutaten für Vanilla Bean Cheesecake With Walnut Crust
- Walnut Pieces
- ¾ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter
- 8 ounces sour cream
- Pure Vanilla Extract
- 3 (8 ounce) packages cream cheese
- 1 vanilla bean
- 4 large eggs
- ½ teaspoon almond extract
- Heavy Cream
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Zubereitung von Vanilla Bean Cheesecake With Walnut Crust
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- In a food processor, combine 1 ½ cups walnuts and ¼ cup granulated sugar. Pulse until finely ground.
- Add 6 tablespoons (3 ounces) unsalted butter, and pulse until the mixture resembles moist sand.
- Press the crumb mixture into the bottom of the prepared springform pan.
- Bake for 12-15 minutes, or until lightly browned around the edges. Let cool completely.
- In a small bowl, whisk together 8 ounces sour cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract. Set aside.
- Reduce oven temperature to 300°F (150°C).
- In a stand mixer, beat 3 (8 ounce) packages cream cheese with 1 ½ cups granulated sugar and the seeds scraped from 1 vanilla bean until smooth and creamy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- Gradually add 1 cup heavy cream, mixing until just combined. Do not overmix.
- Pour the batter into the prepared crust.
- Bake for 65-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Carefully pour the sour cream topping evenly over the warm cheesecake.
- Bake for an additional 5 minutes.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the springform ring.
- Refrigerate for at least 3 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
160g
Fat
150g
Carbs
14g
