Recipe detail

Line a 28cm springform pan with parchment paper.

Whisk the Philadelphia cheese (taken out of the refrigerator one hour before) until smooth.

Add the eggs one at a time, mixing well between each addition. Then add the sugar and whisk again.

Whip the cream until stiff, then gently fold it into the previous mixture (cheese, eggs, sugar).

Split the vanilla pod in half and scrape out the seeds.

Add the flour, salt, and vanilla seeds to the mixture, then stir until smooth.

Pour the batter into the prepared pan.

Bake at the appropriate temperature (specify according to your recipe). When the cheesecake is golden brown, puffed up like a soufflé, and still slightly wobbly in the center, it's ready.

Let your cheesecake cool completely at room temperature, then refrigerate for at least 4 hours before serving.