Next, I place the softened cream cheese in a large mixing bowl and beat it until it becomes completely smooth and creamy. I take my time during this step because starting with smooth cream cheese helps create a lump-free cheesecake filling.
Then I add the eggs and mix until they are fully incorporated into the cream cheese.
In a small bowl, I combine the sweetened condensed milk and vanilla bean paste. I stir them together until the vanilla bean paste is evenly distributed.
Next, I gradually add the vanilla condensed milk mixture to the cream cheese and egg mixture. I mix everything until the batter becomes smooth, creamy, and evenly combined.
Once the batter is ready, I pour it into the prepared baking pan and gently smooth the top with a rubber spatula. I lightly tap the pan against the counter a few times to release any large air bubbles.
I place the cheesecake in the preheated oven and bake it for about 35 to 40 minutes. I look for edges that are set while the center still has a slight jiggle.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. The cheesecake may settle slightly as it cools, which is completely normal.
Once cooled, I transfer it to the refrigerator and chill it for at least 3 to 4 hours. For the best creamy texture, I prefer leaving it to chill overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and enjoy its rich, creamy texture and beautiful vanilla bean flavor.
Pro Tips for Best Results
I always recommend using full-fat cream cheese for the richest and creamiest cheesecake.
Make sure the cream cheese is at room temperature before mixing. Cold cream cheese can leave lumps in the batter.
Mix the vanilla bean paste thoroughly with the sweetened condensed milk so the flavor and vanilla bean specks are evenly distributed.
Don’t overmix the batter once all the ingredients are combined. Mix just until smooth.
Avoid overbaking. The center should still have a slight jiggle when the cheesecake comes out of the oven because it will continue to firm up as it cools and chills.
For the cleanest slices, chill the cheesecake thoroughly before cutting.
Common Mistakes to Avoid
One common mistake is using cold cream cheese. This can make the batter lumpy and difficult to mix smoothly. (See the next page below to continue…)
