Davido's Signature Vanilla Bean Cheesecake

Davido's Signature Vanilla Bean Cheesecake

7 reviews, 5 star(s). 86% would make again

Ready in 45 minutes

Creamy/Moist Cheesecake

Ingredients

-- CRUST --
2 cups Graham cracker crumbs
1/4 cup Sugar; granulated
1/2 teaspoon Cinnamon; ground
1/4 teaspoon Nutmeg; grated
1 stick Unsalted butter; melted
-- FILLING --
1 pound Cream cheese; 2 (8 oz.) blocks - softened, room temperature
3 large Eggs
1 cup Sugar; granulated
1 pint Sour cream; (16 oz.)
1 Lemon; zested
1 pod Vanilla bean; vanilla removed from pod

Original recipe makes 8

Servings  

Preparation

Preheat the oven to 350 degrees F.

To make the crust:

In a mixing bowl, combine all the dry ingredients mixing with a fork. Add melted butter and continue to mix until moistened. Take an 8 inch springform pan and spray with non-stick baking spray.

Pour the crumbs into the pan. Use a flat bottom cup and press the crumbs across the bottom and up around the sides of the pan. Refrigerate 5 to 10 minutes.

For the Filling:

In a large mixing bowl and using an electric mixer, beat the softened cream cheese on low speed for 2 minutes until smooth with no lumps. Add the eggs, 1 at a time, and mix slowly until combined. Slowly add the sugar, mixing until smooth and creamy. (about 2 minutes)

Add the sour cream, vanilla bean and lemon zest. Scrape down the sides of the bowl occasionally while mixing. Batter should be well mixed but not overbeaten. Pour the filling into the crust and smooth out the top.

Prepare a water bath by pouring boiling water into a roasting pan. Wrap foil up and around your cheesecake so water will not leak into the springform pan. Carefully place the cheesecake into the water bath. Water should only come half way up the side of the cheesecake pan. Carefully place the cheesecake into the center of oven and bake for 1 hour. (Cooking time may vary depending on your climate and altitude.) The cheesecake will seem slightly underbaked, but will firm up after chilling. Be careful not to overbake. Remove from water bath and let cool for 20 minutes. Place in the refrigerator to chill for 3 to 4 hours.

Run a knife around the rim of the springform pan to loosen the cake. Carefully remove the rim and move the cheesecake onto a cake dish.

Garnish your cake with a variety of toppings such as cherry, strawberry or blueberry topping or even chocolate. Enjoy!

Notes

Creme fresh can be used instead of sour cream. Good quality ingredients make for a good cheesecake.

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strawberrycck


Chefdave48

Calories Per Serving: 985 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

Excellent! I substituted vanilla extract, and was delicious
randimae22 3y ago

Soooo good. I could eat the crust by itself. Cake was light and fluffy with a hint of the lemon zest.
strawberrycck 3y ago

Fabulous recipe! Turns out perfect every time. I rarely make any other cheesecake since finding this recipe.
Cthor 4y ago

Great flavor combination!
Nathan4252 6y ago

It was amazing, The texture was perfect, and the lemon zest makes all the difference, really amazing recipe thanks you! I mixed red berries with sugar to make a great "coulis" (sauce) and it goes perfectly together! I'll definitely do it again..
roxaneparvex 7y ago

Very smooth with subtle flavors. The vanilla bean makes it stand out
Chefdave48 8y ago

Creme fresh can be used instead of sour cream. Good quality ingredients make for a good cheesecake. [I posted this recipe.]
Chefdave48 8y ago

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