Vanilla Bean Cheesecake with Strawberries

“PURITY AND SIMPLICITY ARE THE TWO WINGS WITH WHICH MAN SOARS ABOVE THE EARTH AND ALL TEMPORARY NATURE.”  Thomas Kempis.

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

I am a purist at heart.  And I firmly believe that vanilla is under rated. 

Would I turn away a piece of oreo snickers triple chocolate mousse turtle pecan double caramel chocolate chip pumpkin dulce de leche mocha fudge ripple cheesecake with raspberries and extra whipped cream?

Probably not!

But a sweet and creamy vanilla cheesecake with a thin layer of vanilla cookie crust topped with fresh strawberries and brushed with a light and sweet strawberry glaze appeals to me even more!

 

Vanilla cheesecake.  Glazed strawberries.  Purity.  Simplicity.

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

Do you want to know what really prompted the making of this cheesecake?  My son told me that he was craving a cheesecake with strawberries that he saw at Sam’s Club.

WHAT???

You want me to go to Sam’s Club to buy a cheesecake???  (Actually, I once had a Key Lime Pie from Costco that was pretty amazing!)

C’mon now.  A simple cheesecake with glazed strawberries.  Give me a chance here!

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

Yields:  1 (9 inch) cheesecake

Level of Difficulty:  easy

 

VANILLA COOKIE CRUST:

  • 4 ounces of vanilla wafer cookies
  • 3 Tablespoons of melted butter
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of sugar
  • a pinch of salt

Pulse the cookies in the bowl of your food processor until they form a fine crumb.  Add the melted butter, vanilla, sugar and salt and mix until all are combined.  Press this along the bottom of a 9 inch springform pan.  I like to use the bottom of a small juice glass to be sure it is pressed evenly and the thickness is uniform.

Note:  this makes enough to cover the bottom only of your pan.  If you prefer the crust to extend up the sides of your cheesecake, double the cookie crust recipe.

Bake the crust in a 375° oven until the crust is lightly browned, about 10 minutes.  Let the crust cool while you make the cheesecake filling.  Remove the pan from the oven and reduce the temperature to 350°F.

 

The latch on my 9 inch round springform pan broke, so I made this in a heart shaped pan.  But truthfully, isn’t it nice to make a heart shaped cheesecake for someone you love???

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

I debated about using a light layer of sponge cake as the bottom of this cheesecake.  But then I decided to put just a thin layer of the cookie crust.  And I’m glad I did.  It was a nice change up from the usual graham cracker crust that I use so often.  And it just added to the celebration of vanilla in this cheesecake!

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

VANILLA BEAN CHEESECAKE FILLING:

  • 4 (8 ounce blocks) of cream cheese at room temperature
  • 1 1/4 cups of sugar
  • the seeds of 1 vanilla bean
  • 1 Tablespoon of pure vanilla extract
  • 3/4 of a cup of sour cream
  • 6 large eggs

Place the cream cheese in the bowl of your electric mixer fitted with the paddle attachment.  Blend on medium high speed until the cream cheese is nice and smooth.  Slowly add the sugar, and continue to beat until the mix is light and fluffy.  Add the vanilla bean and the vanilla extract.  Mix until the seeds are pretty well incorporated.  Add the sour cream, blending until combined.  Then add your eggs one at a time, making sure each is incorporated before adding the next. 

Wrap some tin foil around the bottom and sides of your springform pan.  Pour the cream cheese filling on top of your cooled crust.  Place the pan in the middle of a roasting pan.  Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.  Bake in a 350°F oven for about 55-60 minutes.  Cool the cake completely on a wire rack.  And then cover it with some saran and refrigerate overnight. 

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

STRAWBERRY TOPPING:

  • 1 cup of strawberry jam
  • the juice of 1/2 lemon
  • 1 pound (or a little more) of fresh strawberries.  (I usually buy 2 pounds because you will want to pick through and choose the prettiest strawberries and those that are uniform in size.

Simply heat the jam and lemon juice over medium heat until the jam becomes very liquid.  Cool to room temperature.  Hull the strawberries and place them with the tips pointing up on top of your cheesecake.  Using a pastry brush, brush the strawberries coating each one with the glaze.  You may pour the remainder of the glaze over the top if you are serving right away.  Or you may reserve the glaze to pour over the cheesecake as you cut it.

 

Try some. . . . .

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

Sweet strawberries and creamy vanilla.  Pure and simple.  And good to the last bite.

 

 

Vanilla Bean Cheesecake with Strawberries | From My Sweet Heart

 

 

In the mood for more cheesecake?  Try my:

Ricotta Cheesecake with Blackberries

Pumpkin Cheesecake with Chocolate Leaves

Snickerdoodle Cheesecake

 

 

Follow my blog with Bloglovin

Comments

  1. says

    That looks heavenly! And I agree with you about vanilla being underrated! I am such a fan! I love chocolate… who doesn’t? But sometimes there’s nothing better than the subtle floral notes of vanilla for dessert! OH YUM! I love it! :) Beautiful pictures! You always make amazing stuff!

    • Anne Boeckl says

      Thanks Melanie! You’ve got a gorgeous duo going on in your chocolate and coconut milk ice cream! That looks like heaven! : )

  2. says

    Well of course, ANYONE would be a purist for cheesecake if it looked that good! I make fun of my husband for loving vanilla things (like ice cream) but the truth is, it’s a classic flavor for a reason: it tastes amazing! Love this simple and sweet dessert.

    • Anne Boeckl says

      Thanks Elizabeth! But I wish it were covered with some of your deep fried chocolate covered strawberries! That would be a kick! : )

  3. says

    I totally agree with you… vanilla bean cheesecake is the best. I adore the strawberries you have on top… Now that’s what I call a one-two punch…. you knocked my socks off. :) Hope you’re having a gorgeous weekend!

    • Anne Boeckl says

      It’s the simple pleasures, isn’t Ramona? Like your pineapple mango granita! So simple and so perfect! Hoping you have a great start to the week! : )

  4. says

    Anne, I’m with you. I love vanilla and think it doesn’t get the attention it truly deserves sometimes. This cake is beautiful! I’ve made mini cheesecakes before but never an acutal cake. I’ve really need a springform pan. Maybe I’ll try cheating and make one in a foil lined pan – wish me luck!

    • Anne Boeckl says

      Thanks Eileen! I need a new springform pan, too! And I need to invest in some canning equipment! Your canning post has got me craving home made pickles! : )

    • Anne Boeckl says

      Thanks John and I agree! If my son hadn’t requested the strawberries, I would have made this with blueberries for sure! Now I’m trying to think of my next baking project which will incorporate your AMAZING candied bacon!!! : )

    • Anne Boeckl says

      Thanks Paula! And I am still sitting here awe struck by your amazing cinnamon peanut butter skillet blondies…….wow!!! : )

    • Anne Boeckl says

      Thanks Sandra….but never mind about this little cake. Let’s talk about your cherry marshmallow vodka!!! Goodness gracious I need a taste of that stuff! Beautiful! : )

  5. says

    This here is simplicity at its best. I love how beautiful the strawberries look and I’m sure they taste even better. You really can’t beat a great cheesecake, definitely a staple recipe everyone needs to have. P.S. My family definitely always longs for store-bought treats, too. It kind of kills me a little every time. :)

  6. says

    I am right there with you! Bring on the vanilla. Especially when it is smothered with those luscious berries. Thank you so much for sharing. I want dessert now!

  7. says

    You are so right. Vanilla certainly is mostly given a step child treatment. I find the flavor so versatile…it can be clubbed with almost anything. The strawberries and that glaze on the top transform this cheesecake into something really divine.

  8. says

    I can’t imagine you ever buying a dessert. There is no storebought dessert that could even come close to your desserts! I can see you right now eating a storebought dessert – “Well, it could have used a little more of this and a little less of that and the crust is definitely boring.” :) Glad you decided to make this cheesecake and share it with us. It’s a beautiful cake and I love the glazed strawberries! Pouring strawberry jam over fresh strawberries – what a deliciously clever idea!

  9. says

    This is my favourite cheesecake too. I would most probably turn down the mocha, caramel, drizzled, pecan etc etc etc one. To me simplicity is key for a cheesecake and I love it with simple strawberries.
    This one looks gorgeous Anne, beats SAMs Club any day.

    Nazneen

  10. says

    Making the crust with vanilla cookies is what grabbed my attention! I am definitely trying this. It looks delicious, and I can’t wait to make it. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge