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Naked Vanilla Bean Cheesecake with Fresh Berries

Naked Vanilla Bean Cheesecake

Sara Coleman
A sophisticated, crustless cheesecake featuring a velvety smooth texture and flecks of real vanilla bean. This minimalist 'naked' approach highlights the pure, creamy elegance of premium dairy without the distraction of a heavy crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 415 kcal

Ingredients
  

Ingredients

  • 24 oz cream cheese full-fat, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 3 large eggs room temperature
  • 1 whole vanilla bean split and seeds scraped
  • 2 tsp pure vanilla extract
  • 2 tbsp cornstarch sifted
  • 0.25 tsp kosher salt

Notes

For the best flavor, use a high-quality Madagascar Bourbon vanilla bean. To store, keep tightly covered in the refrigerator for up to 5 days. This cheesecake can be frozen for up to 1 month; thaw in the fridge before serving. Serve plain or with a light drizzle of honey and fresh raspberries.