Vanilla Bean Basque Cheesecake
This isn't your typical delicate cheesecake. It's rustic, a little bit burnt on top, and incredibly creamy and flavorful inside. And the star of the show? Vanilla bean!
Ingredients
- 2 pounds cream cheese softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 vanilla bean split lengthwise and seeds scraped
- ¼ cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two layers of parchment paper.
- Beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and vanilla bean seeds until just combined.
- Mix in all-purpose flour and salt until just combined and smooth.
- Pour batter into the prepared pan and bake for 50-60 minutes until the top is deeply browned and the center is still jiggly.
- Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Remove cheesecake from pan, peel away parchment paper, and serve.