Vanilla Bean Cheesecake with Fresh Strawberry Sauce

Creamy, silky and full of vanilla, this Vanilla Bean Cheesecake is super easy and has a delicious strawberry sauce to drizzle over the top for that extra touch.

Cheesecakes are pretty much the best dessert known to man in my opinion! Who doesn’t love a silky, smooth and dreamy dessert that you can make in so many different flavors.

This Vanilla Bean Cheesecake has to be one of my favorites. It is a nice basic cheesecake but the addition of the vanilla bean really sets it over the top in flavor.

Out of all the cheesecakes I have ever made or tried in my life, this one will always remain at the top of my list of favorites, simple yet elegant at the same time.

With pantry staple ingredients (besides the vanilla bean paste) this can be whipped up super easy! This is the one dish that will seriously impress your guests.

People need not be intimidated by cheesecakes, they are really super simple to make and if you follow my fool-proof method, then you will never doubt yourself again.

If you love vanilla and strawberry then this Vanilla Bean Cheesecake with Strawberry Sauce is the next dessert recipe that you need to make!

Some of my other favorite cheesecake recipes that we have on our site include: No Bake Cheesecake, Lemon Cheesecake and Cherry Cheesecake Bars.

WHY THIS RECIPE WORKS:

• With easy to find ingredients this is a breeze to whip up.
• You can have a simple dessert become elegant.
• The strawberry topping is completely optional.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Graham cracker crumbs
Unsalted butter
Granulated sugar
Fine sea salt
Cream cheese
Eggs
Sour cream
Vanilla bean paste
Strawberries
Powdered sugar
Water
Vanilla extract
Fresh whipped cream for serving
Fresh strawberries for serving

HOW TO MAKE A VANILLA BEAN CHEESECAKE WITH STRAWBERRY SAUCE:

1. Preheat the oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with three layers of heavy duty foil. Lightly spray the inside of the pan all over with cooking spray, set aside.
2. For the crust, mix all of the ingredients together and press into the bottom of a 9-inch springform pan. I like to use the bottom of a flat object like a measuring cup to help. Press the crust up the sides of the pan as much as you can. Set the crust in the fridge as we mix the filling.
3. In a large bowl whip the cream cheese with an electric hand mixer until smooth. Add the sugar and mix until combined. 
4. Add the eggs one at a time, making sure the first one is fully mixed in before adding the nest. 
5. Add the sour cream and vanilla bean paste and whip until smooth.
6. Pour the filling on top of the crust and smooth out the top. 
7. Place the cheesecake into a large roasting pan or similar pan that will fit the springform pan. Add two inches of hot water up the side of the springform pan.
8. Carefully place in the oven and bake for 50-55 minutes. Turn off the oven and let it cool for 30 minutes in the oven. The center will be just slightly jiggly.
9. Remove from the oven, take the pan out of the roasting pan and take off the foil. Take a butter knife and gently run the knife along inside the edge of the pan all the way around the cake. Let cool completely on the counter top.
10. Cover with plastic wrap and chill for at least 8 hours or better overnight.
11. When ready to serve, make the fresh strawberry sauce. Place the chopped strawberries in a blender along with the powdered sugar, water, and vanilla extract. Blend until smooth.
12. Slice and serve with the strawberry sauce on top with whipped cream and fresh strawberries if desired. 

DO I HAVE TO USE A WATER BATH?

We love using a water bath for this and most of our cheesecake recipes. It helps let moisture into the oven which helps prevent cracks in the cheesecake top.

If you do not have a pan big enough to place your springform pan into then you can place a pan of water underneath your cheesecake.

WHAT IF I CAN’T FIND VANILLA BEAN PASTE?

If you cannot find vanilla bean paste you can substitute 1 whole vanilla bean for each tablespoon of vanilla bean paste.

We can usually find our vanilla bean paste at Walmart, but if you are having a hard time you can order it off of Amazon.

CAN I USE ANOTHER TOPPING?

If you are not a fan of the strawberry sauce, other sauces can be used such as strawberry, chocolate, raspberry, etc. 

You also do not need to use a sauce, you can top this with anything that you like since it is more of a basic cheesecake with a strong vanilla flavor!

HOW TO STORE A VANILLA BEAN CHEESECAKE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days.

You can also freeze this cheesecake, this is best done before you place the strawberry sauce or toppings on it. To freeze, wrap your cheesecake in plastic wrap and then saran wrap. Place your cheesecake in the freezer and it will keep for up to 3-4 months.

To defrost, place in the refrigerator overnight, when thawed make your strawberry sauce and garnish.

TIPS AND TRICKS:

• A water bath is highly recommended, see my tips above on why.
• Other sauces and toppings can be used, see above for ideas.
• Vanilla bean paste can be substituted with vanilla beans.
• This can be froze, see above on how to do that.
• The strawberry sauce is optional.
• Make sure that you wrap your pan in foil so nothing seeps in or out.

Lover yourself a delicious dessert that is silky, creamy and absolutely delicious? Then you have to make this Vanilla Bean Cheesecake with Strawberry Sauce.

If you like this recipe you might also like:

• Pecan Pie Cheesecake
• No Bake Oreo Cheesecake
• Pumpkin Cheesecake

If you’ve tried this VANILLA BEAN CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Rate this Recipe

Vanilla Bean Cheesecake with Fresh Strawberry Sauce

5 from 3 votes

Course Baked Good, Dessert

Servings 12

Creamy, silky and full of vanilla, this Vanilla Bean Cheesecake is super easy and has a delicious strawberry sauce to drizzle over the top for that extra touch.

Print Recipe

Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 10 hours hrs 10 minutes mins

Ingredients

  

1x2x3x

Crust:

• ▢ 2 cups graham cracker crumbs
• ▢ ½ cup unsalted butter melted
• ▢ 2 Tablespoons granulated sugar
• ▢ ½ teaspoon fine sea salt

Cheesecake:

• ▢ 24 ounces 3 8 ounce packages cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 eggs
• ▢ ½ cup sour cream
• ▢ 1 Tablespoon vanilla bean paste

Strawberry Sauce:

• ▢ 1 pint strawberries stems removed, roughly chopped
• ▢ ¼ cup powdered sugar
• ▢ 2 Tablespoons water
• ▢ 1 teaspoon vanilla extract
• ▢ Fresh whipped cream for serving
• ▢ Fresh strawberries for serving

Instructions

• Preheat the oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan with three layers of heavy duty foil. Lightly spray the inside of the pan all over with cooking spray, set aside.
• For the crust, mix all of the ingredients together and press into the bottom of a 9-inch springform pan. I like to use the bottom of a flat object like a measuring cup to help. Press the crust up the sides of the pan as much as you can. Set the crust in the fridge as we mix the filling.
• In a large bowl whip the cream cheese with an electric hand mixer until smooth. Add the sugar and mix until combined.
• Add the eggs one at a time, making sure the first one is fully mixed in before adding the nest.
• Add the sour cream and vanilla bean paste and whip until smooth.
• Pour the filling on top of the crust and smooth out the top.
• Place the cheesecake into a large roasting pan or similar pan that will fit the springform pan. Add two inches of hot water up the side of the springform pan.
• Carefully place in the oven and bake for 50-55 minutes. Turn off the oven and let it cool for 30 minutes in the oven. The center will be just slightly jiggly.
• Remove from the oven, take the pan out of the roasting pan and take off the foil. Take a butter knife and gently run the knife along inside the edge of the pan all the way around the cake. Let cool completely on the counter top.
• Cover with plastic wrap and chill for at least 8 hours or better overnight.
• When ready to serve, make the fresh strawberry sauce. Place the chopped strawberries in a blender along with the powdered sugar, water, and vanilla extract. Blend until smooth.
• Slice and serve with the strawberry sauce on top with whipped cream and fresh strawberries if desired.

Notes

1. A water bath is highly recommended, see my tips above on why.
2. Other sauces and toppings can be used, see above for ideas.
3. Vanilla bean paste can be substituted with vanilla beans.
4. This can be froze, see above on how to do that.
5. The strawberry sauce is optional.
6. Make sure that you wrap your pan in foil so nothing seeps in or out.

Nutrition

Calories: 465kcal | Carbohydrates: 40g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 394mg | Potassium: 192mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1122IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 1mg

Nutritional Disclaimer

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