Détail recette

Line a 28 cm diameter springform pan with parchment paper.

Whip the Philadelphia cheese (taken out of the refrigerator one hour before) until it becomes smooth.

Add the eggs one at a time, mixing well after each addition. Then incorporate the sugar and whip again.

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

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

Add the flour, salt, and vanilla seeds to the mixture, then stir until you achieve a smooth batter.

Pour the batter into the prepared pan.

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.

Let your cheesecake cool completely at room temperature, then place it in the refrigerator for at least 4 hours before serving.