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Big Mama Vainilla Cheesecake

November 06, 2017

Big Mama Vainilla Cheesecake


  1. Sour cream 
  2. Granulated sugar
  3. Vanilla extract
  4. Cream cheese 
  5. Eggs
  6. All-purpose flour
  7. Butter
  8. Vanilla bean paste

For the Crust:
- 1 batch Vanilla Snaps or 8 ounces of store-bought vanilla wafers (about 50 wafers)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
For The Filling:
- 3 pounds (6 8-ounce packages) cream cheese at room temperature 
- 1 ½ cups granulated sugar
- 5 large eggs 
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon pure vanilla extract 
- 1 tablespoon vanilla bean paste 
For The Topping:
- 2 cups of sour cream
- 1/3 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract

1. If you are looking for a show-stopping cheesecake recipe, look no further. This one features a sweet and salty crust made with vanilla wafers rather than the predictable graham crackers.
Position a rack in the center of the oven and preheat oven to 325F degrees. Lightly spray the sides of a 10-inch springform pan with nonstick cooking spray (no need to spray the bottom).

2. In the bowl of a food processor, process vanilla wafers to fine crumbs. Add butter, sugar, vanilla extract, and salt and pulse until well mixed and evenly moistened. Pour mixture into prepared pan and press firmly along the bottom and about 2 inches up the sides of the pan. Next, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until soft and smooth. Add sugar and beat until fluffy.

3. Beat in eggs one at a time. Turn off mixer and thoroughly scrape down the sides and bottom of the bowl. Add lemon juice, vanilla extract, and vanilla bean paste and beat 1 minute more. Pour batter into prepared pan. Bake until filling is set around the edges but still jiggles slightly in the center, 50 to 60 minutes. Place pan on a wire rack to cool for 10 minutes. Leave oven on.

4. For the topping, whisk together sour cream, sugar, lemon juice, and vanilla extract in a medium bowl. Pour over cheesecake and spread with a spatula to completely cover the surface. Return pan to oven to bake for 8 to 10 minutes more, until topping is slightly firm but hasn't taken on any color.

5. Return pan to wire rack and let cheesecake cool to room temperature. Refrigerate for at least 6 hours, until cheesecake is set, before removing from pan and serving.

6. This beauty must chill in the refrigerator for at least 6 hours before serving but boy is it worth it!

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