My vanilla bean cheesecake is an ode to spring ~ a classic New York-style cheesecake made in one bowl, no fussy water bath required. Decorated with edible spring flowers from the yard, it becomes an easy centerpiece dessert.
My vanilla bean cheesecake is inspired by the delicate early spring flowers in my yard. We’ve got purple and white violets, cameo pink honeysuckle, violas, pansies, sweet woodruff, lilac ~ and they’re all edible. I wanted to show them off on a dessert, and a classic vanilla cheesecake seemed like the perfect canvas.
➡ This cheesecake can be made in one bowl, including the crust!
➡ The aromatic vanilla bean flavor is a favorite ~ I show you how to maximize it without breaking the bank.
➡ It’s a blank canvas for so many different toppings ~ get creative!
Every time I make cheesecake, I’m reminded of how easy the process is. It’s simpler than most cakes and cookies, and the result is always luscious. It’s really the perfect dessert.
Here’s what you need to know about vanilla bean cheesecake
- THE PROCESS: You have 3 ways to mix up a cheesecake batter:
- in a stand mixer with paddle attachment with room temperature ingredients
- with electric beaters with room temperature ingredients
- in your full-sized food processor with ingredients cold from the fridge
- THE VANILLA BEAN: vanilla beans have skyrocketed in price so I use the next best thing, vanilla bean paste.
- THE PAN: You’ll need a springform pan, which has removable sides that release the baked cake.
- THE CHILL: You will need to chill the cake overnight, so plan ahead.
The edible flower garnish
All spring and summer, edible flowers are blooming all around us. Early spring is an especially great time to get out and forage. All the flowers I use to decorate my vanilla bean cheesecake were right there in my yard (just be sure you can identify them properly and that they’re free from pesticides.)
- pansies and violas
- violets
- honeysuckle
- lilac
- sweet woodruff
You can add a touch of green with herbs like thyme or mint.
You asked
Most edible flowers taste fresh, mild, and a little green ~ closer to tender lettuce than perfume. Violets and violas are delicate and lightly sweet, while honeysuckle blossoms have a true nectar note. I love edible flowers more for their decorative value.
You can top your vanilla bean cheesecake with macerated strawberries (just slice and toss with a little sugar, then let sit so they can release their juices) or fresh berries. A fruit sauce like Fresh Cherry Sauce or Strawberry Sauce works well. You can drizzle with hot fudge sauce or caramel.
A small amount of flour helps stabilize the cheesecake filling so it bakes up creamy but sliceable. It also helps prevent cracking and gives the cheesecake that classic firm New York-style texture.
Use the tip of a small sharp knife to slice the vanilla bean from end to end and scrape out the seeds. Add them to your cheesecake batter in place of the paste. You can even add a bit of vanilla extract along with the seeds to round the flavor out. 
Yes, for the crust: use gluten-free graham crackers, shortbread cookies, or vanilla wafers.
For the 2 Tbsp flour in the filling: use 2 Tbsp cornstarch.
Cheesecake can crack if it’s overbaked, mixed with too much air, or cooled too quickly. Bake just until the edges are set and the center still has a gentle wobble, then let it cool slowly in the turned-off oven. Cracks are only cosmetic, and easy to cover with fruit, edible flowers, whipped cream, or a simple sour cream layer:
1 cup full-fat sour cream
2 Tbsp powdered sugar
1/2 tsp vanilla
pinch salt
Stir until smooth, spread a thin layer over the chilled cheesecake, then decorate with flowers.
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Vanilla Bean Cheesecake
Equipment
- 9" springform pan
Ingredients
crust
- 1 1/2 cups graham cracker crumbs
- 5 Tbsp salted butter, melted
cheesecake
- 32 ounces brick style cream cheese, can be cold if using a food processor, room temperature if using a mixer
- 1 cup white sugar
- 2 Tbsp all-purpose flour
- 1/2 tsp salt
- 1 Tbsp vanilla bean paste, or seeds from one vanilla bean plus 1 tsp vanilla extract
- 1/2 cup sour cream
- 4 large eggs
garnish
- edible blossoms
- berries
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and place it on a baking sheet. I like to wrap the bottom and sides of the pan tightly with foil to prevent any possible leaking.
- Mix the crumbs and melted butter until evenly moistened. Press firmly into the bottom of the pan. Set aside while you make the cheesecake. Note: you can make the crust in the same bowl as the cheesecake, just wipe it out between uses.
- I use my 14 cup food processor to make the filling, and I use cold ingredients. If you want to use electric beaters or a stand mixer you will need to have your ingredients at room temp, or at least not cold.
- Load the cream cheese, broken in pieces, into the food processor and pulse process until smooth. This might take a minute or two to get it all incorporated.
- Add the sugar, flour, salt, vanilla bean paste. Pulse/process until smooth and creamy.
- Process in the sour cream and eggs. I add the eggs one at a time. Scrape down the bowl to get everything incorporated and smooth.
- Pour the filling over the crust.
- Bake for about 55–70 minutes, until the edges are set and slightly puffed, but the center still has a gentle wobble. It should not look liquid. My cake was done at 60 minutes.
- Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes.
- Remove to the counter and cool completely, then chill overnight.
- When ready to serve, unlatch the sides of the springform pan and remove the cake. Decorate with edible spring blossoms or fresh berries.
Notes
Nutrition
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