Vanilla Bean Cheesecake Recipe to Complement Your Wine

Pairing wine with vanilla bean cheesecake is a delightful way to enhance the flavors of this creamy, rich dessert. The subtle sweetness and vanilla notes of the cheesecake pair beautifully with a late harvest Riesling, which offers a perfect balance of acidity and sweetness, highlighting the dessert’s flavors without overwhelming them. Alternatively, a sparkling wine like a demi-sec Champagne adds a refreshing effervescence that cuts through the cheesecake's richness, providing a delightful contrast. For those who prefer a more indulgent pairing, a buttery Chardonnay complements the creamy texture and enhances the vanilla notes with its own oaky, vanilla undertones.

Ingredients:

For the filling:

• 2 lbs cream cheese

• 2 1/2 cups sugar

• 4 large eggs

• 1 tbsp vanilla

• 1 tbsp lemon juice

• 1 tsp kosher salt

• 1/3 cup sour cream

• 1/3 cup heavy cream

For the crust: 

• 1 1/2 cups graham cracker crumbs 

• 1/4 cup melted butter, cooled

• 2 TBSP sugar 

• 1 tsp cinnamon

• 1/2 tsp cardamom

• A pinch of kosher salt 

For garnish:

• 1 pint of local strawberries 

Instructions:

Preheat the oven to 350 degrees Fahrenheit.

• Line the bottom of a 9” springform pan with parchment paper.

• In a medium bowl, combine the cracker crumbs, spices, melted butter, sugar & salt.

• Stir together until the mixture feels like wet sand.

• Pour into a 9-inch springform pan. 

• Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup.

• Place on a baking sheet.

• Bake for 10 minutes. Remove from the oven and let cool while making the filling.

For the filling:

• In a bowl of a stand mixer, cream the cream cheese and sugar together until smooth and you don’t see any lumps. 

• Add your eggs and vanilla and give that a good mix! 

• Add in your sour cream, lemon juice, salt & heavy cream. Mix until all incorporated. You may need to scrape down the sides of the bowl with a spatula to make sure you aren’t missing incorporating any ingredients.

You now should have a delicious and glossy cheesecake base that’s ready to be poured into your cooled crust. Now it’s time to bake!

Bake in the oven for 30-40 min until it jiggles like jell-o when you give it a little shake. If you see any browning on top, gently take out of the oven and place some tin foil to protect the top.

Let cool for 1 hour on the counter before placing into the fridge to do the remaining cool down for at least 4-5 hours. You want your cheesecake to be chilled all the way for the optimal eating experience!

Once cooled, slice and serve with delicious local strawberries on top. Cheesecake and strawberries compliment each other so well. 

Hope you enjoy this delicious springtime treat!