Description
Our original vanilla bean cheesecake recipe with strawberry mirror glaze is a creamy, dreamy dessert that feels special but is surprisingly simple to make. It features a classic graham cracker crust, a silky smooth vanilla bean filling, and a vibrant, impressive strawberry mirror glaze.
Ingredients
- 32 oz full-fat cream cheese, softened at room temperature
- 1.5 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla bean paste (or 1 tbsp pure vanilla extract)
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 cups fresh strawberries
- 2 packets unflavored gelatin powder (14 g total)
- 0.25 cup cold water
- 0.25 cup powdered sugar
Instructions
- Prep the Crust: Combine 1.5 cups graham cracker crumbs and 0.5 cup melted unsalted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust at 350°F (175°C) for 8-10 minutes until lightly golden. Let it cool completely on a wire rack.
- Make the Filling: In a large mixing bowl, beat 32 oz room temperature cream cheese and 1.5 cups granulated sugar on medium speed until smooth and creamy (about 3-4 minutes). Scrape down the sides. Beat in 2 tsp vanilla bean paste. Add 4 large eggs one at a time, mixing on low speed just until each is incorporated, avoiding overmixing.
- Bake the Cheesecake: Pour the creamy filling over your cooled crust in the 9-inch springform pan. Prepare a water bath by placing the springform pan inside a large roasting pan and carefully adding about 1 inch of hot water to the roasting pan. Bake at 325°F (160°C) for 60-75 minutes, until the edges appear set and the center still jiggles slightly.
- Cool and Chill Cheesecake: Once baked, turn off the oven. Prop the oven door open slightly and let the cheesecake cool gradually inside for 1 hour. Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours (preferably overnight) to fully set.
- Prepare Strawberry Glaze: In a blender, purée 2 cups fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds. In a small bowl, bloom 2 packets gelatin in 0.25 cup cold water for 5 minutes. Gently heat the strained strawberry purée with 0.25 cup powdered sugar in a small saucepan over low heat until warm. Stir in the bloomed gelatin until completely dissolved and the mixture is smooth. Let the glaze cool at room temperature for 20-30 minutes until slightly thickened and coats a spoon.
- Glaze and Serve: Carefully pour the cooled, slightly thickened strawberry mirror glaze evenly over the fully chilled cheesecake. Gently tilt the pan to ensure an even spread to the edges. Chill the glazed cheesecake again in the refrigerator for at least 30 minutes, or until the glaze is fully set and firm to the touch. Run a thin knife around the edge of the pan before releasing the springform sides and serve gorgeous slices.
Notes
To prevent cracking, avoid overmixing the cheesecake filling and cool the cheesecake gradually in the oven before chilling. For a lighter version, reduced-fat cream cheese can be used, though texture may vary. A food processor can speed up crust preparation.
- Prep Time: 45 minutes
- Cook Time: 77 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 120 g)
- Calories: 490 calories
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 108 mg