Our Vanilla Caviar is the ultimate vanilla indulgence, and it takes center stage in this take on classic creamy cheesecake, complete with a graham cracker crust and a dash of lemon zest.

Prep time: 20 min

Cook time: 75 min

Total time: 95 min

Vanilla Bean Cheesecake
Copyright Recipe © 2015 Woodland Foods


Makes 1 cake

  • 2 Cups Graham Crackers, crushed

  • 1 3/4 Cups Granulated Sugar, divided

  • 4 Tablespoons Unsalted Butter, melted

  • 2 Pounds Cream Cheese, softened

  • 1/2 Cup Sour Cream

  • 1 Teaspoon Vanilla Caviar

  • 4 Eggs, room temperature

  • 1/4 Teaspoon Lemon Zest


  1. Add graham crackers and 1/4 cup sugar to food processor, and blend until smooth. Add melted butter and pulse until just combined.

  2. Preheat oven to 325°F.

  3. Press crumb mixture into bottom of 10-inch springform pan. Transfer to oven and bake crust for 10 to 15 minutes. Remove from oven, and set aside to cool to room temperature. Place in refrigerator to chill.

  4. Wash processor and towel dry. Add cream cheese, 1-1/2 cups sugar, sour cream and Vanilla Caviar and pulse until very smooth. Add eggs, one at a time, and pulse to incorporate. Add lemon zest and pulse two or three times.

  5. Pour batter into springform pan. Place pan on baking sheet, and transfer to center rack of oven. Bake for about 1 hour or until most of cake firms, but 2 inches in center still jiggle a bit if shaken.

  6. Remove cake from oven and allow it to cool to room temperature. Place in refrigerator for at least 12 hours.

  7. Remove cheesecake from springform pan. For easier removal, place warm towel around pan to allow edges of cheesecake to loosen from pan.