Vanilla Bean Cheesecake

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• Step 1

  To make crust, mix your melted butter and crushed graham crackers together into damp crumbs. Spray a springform pan with cooking spray and cover damp sections with parchment paper. Respray paper with cooking spray and press graham cracker mixture into bottom of pan with the bottom of a measuring cup.

• Step 2

  To make cheesecake filling, beat softened cream cheese with your mixer until it is smooth, with no lumps remaining. Add in white sugar and mix well.

• Step 3

  Add in milk and eggs, slowly mixing so the batter doesn’t splash. Scrape the bowl well and mix again.

• Step 4

  Add in your sour cream, vanilla bean caviar (throw away the bean pod– do not put it into the recipe), and flour. Mix well until smooth.

• Step 5

  Pour cheesecake custard into prepared springform pan and carefully wrap bottom and sides of pan with foil (do not cover top). Bake at 350 degrees for 60-75 minutes, with a pan of hot water on the oven rack below until cheesecake is lightly brown and set in the middle, with a teeny shake in the 2 inches of direct center. Turn off oven, crack door, and allow cheesecake to rest for 1 hour in cooling oven. Remove from oven and allow to cool until comfortable to touch.

• Step 6

  Cover top with a paper towel (to absorb moisture) and a piece of foil to seal. Place in fridge overnight. Chill completely before opening springform, cutting, and serving cheesecake.

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