Vanilla Bean Cheesecake with Walnut Crust

Name: Vanilla Bean Cheesecake with Walnut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 907 grams cream cheese, softened; 4 larges eggs, at room temperature; 118 milliliters heavy cream; 473 milliliters sour cream; 414 milliliters sugar; 4 Tbsps unsalted butter, melted; 1 vanilla bean, split lengthwise, seeds scraped; 1 Tbsp pure vanilla extract; 355 milliliters walnut pieces

This gluten free and vegetarian recipe serves 10. One portion of this dish contains roughly 12g of protein, 62g of fat, and a total of 761 calories. If you have vanillan extract, cream cheese, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground.

Ingredients you will need

Walnuts

Butter

Sugar

Equipment you will use

Food Processor

Springform Pan

Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake for 12 minutes, or until browned around the edges.

Equipment you will use

Oven

In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.

Ingredients you will need

Sour Cream

Vanilla

Sugar

Equipment you will use

Bowl

Reduce the oven temperature to 30

Equipment you will use

Oven

In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions.

Ingredients you will need

Cream Cheese

Vanilla

Seeds

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth.

Ingredients you will need

Almond Extract

Vanilla

Cream

Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.

Equipment you will use

Oven

Frying Pan

Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer.

Ingredients you will need

Sour Cream

Equipment you will use

Oven

Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.

Ingredients you will need

Wrap