Variations abound of cheesecake that has Greek and Italian roots, and it is the quintessential sweet-tooth go-to in New York City. However, Southerners crave this dessert as well, a delicious end to all types of meals — from hearty salads to grilled steaks to fresh seafood dishes. This creamy and delicious cheesecake is a wonderful and welcome addition to any table.
Blue Marlin's Cheesecake
1 bag vanilla wafers
2 tablespoons salted butter, melted
3 pounds cream cheese, room temperature
2 cups heavy cream, warmed
2 cups white sugar
3/4 cup sour cream
1 each vanilla bean; beans sliced open and scraped out
1 cup egg yolks
In a stand mixer, add cream cheese and sugar and whip for 15 minutes. Scrape bowl, then add warmed heavy cream, whipping for 2 to 3 minutes. Next scrape the bowl and add scraped vanilla bean and sour cream, whipping 2 to 3 minutes and again scrape the bowl. Add in the egg yolks, whip for another 3 minutes, and scrape the bowl one last time; finally, whip for 2 minutes. Grind vanilla wafers in a food processor. Put in a mixing bowl and add melted butter. Mix together. Pack into a springform pan. Pour cream cheese mixture into pan and bake at 225 degrees F for 4 hours.