<div class="wp-block-image size-medium wp-image-303090" data-slot-rendered-content="true" style="box-sizing: border-box; outline: 0px; margin: 0px 0px 1em; padding: 0px; text-align: justify; color: rgb(49, 49, 49); font-family: "PT Serif", serif; font-size: 18px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"></div><li data-start="202" data-end="285"><li data-start="130" data-end="213">Line a 28 cm diameter springform pan with parchment paper.</li><li data-start="215" data-end="334">Whip the Philadelphia cheese (taken out of the refrigerator one hour before) until it becomes smooth.</li><li data-start="336" data-end="455">Add the eggs one at a time, mixing well after each addition. Then incorporate the sugar and whip again.</li><li data-start="457" data-end="566">Whip the cream to stiff peaks, then gently fold it into the previous mixture (cheese, eggs, sugar).</li><li data-start="568" data-end="633">Split the vanilla bean in half and scrape out the seeds.</li><li data-start="635" data-end="748">Add the flour, salt, and vanilla seeds to the mixture, then stir until you achieve a smooth batter.</li><li data-start="750" data-end="790">Pour the batter into the prepared pan.</li><li data-start="792" data-end="979">Bake at the appropriate temperature (to be specified according to your recipe). When the cheesecake is golden brown, puffed up like a soufflé, with a center that is still slightly jiggly, it is ready.</li><li data-start="981" data-end="1130">Let your cheesecake cool completely at room temperature, then place it in the refrigerator for at least 4 hours before serving.</li></li>