Big Mama Vanilla Cheesecake Recipe

If you're looking for a show-stopping cheesecake recipe, look no further. This one features a sweet and salty crust made with vanilla wafers rather than predictable graham crackers.

"Excerpted from Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever. Reprinted with permission from Quirk Books."

Serves 10 to 12

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

Directions:

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 the oven to 325°F. 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 the mixture into the 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 the 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 the batter into the prepared pan. Bake until the filling is set around the edges but still jiggles slightly in the center, 50 to 60 minutes. Place the pan on a wire rack to cool for 10 minutes. Leave the oven on.
4. For the topping, whisk together sour cream, sugar, lemon juice, and vanilla extract in a medium bowl. Pour over the cheesecake and spread with a spatula to completely cover the surface. Return the pan to the oven to bake for 8 to 10 minutes more until the topping is slightly firm but hasn't taken on any color.
5. Return the pan to a wire rack and let the cheesecake cool to room temperature. Refrigerate for at least 6 hours until the cheesecake is set before removing from the pan and serving.
6. This beauty must chill in the refrigerator for at least 6 Hours before serving but boy is it worth it!