Vanilla Baked Cheesecake

Instructions

1. 1

   Preheat oven to 160°C (320°F).

   Tip: Use an oven thermometer to ensure accuracy.

2. 2

   Prepare the crust: In a bowl, mix together ground almonds, flour, and salt.

   Tip: Press the mixture into the bottom of a 23 cm springform pan.

3. 3

   Melt butter and sugar in a saucepan over low heat, stirring occasionally.

   Tip: Remove from heat when the sugar has dissolved and the mixture is smooth.

4. 4

   In a separate bowl, whisk together eggs, vanilla extract, and vanilla bean paste.

   Tip: Whisk until well combined and the mixture is light and fluffy.

5. 5

   Gradually add the melted butter mixture to the egg mixture, whisking continuously.

   Tip: Make sure to scrape down the sides of the bowl as needed.

6. 6

   Add the unflavored gelatin and whisk until dissolved.

   Tip: Be careful not to scramble the mixture.

7. 7

   Pour the mixture into the prepared crust.

   Tip: Smooth the top with a spatula.

8. 8

   Bake for 25 minutes, then reduce heat to 140°C (280°F) and continue baking for an additional 20-25 minutes.

   Tip: The cheesecake is done when the edges are set and the center is slightly jiggly.

9. 9

   Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   Tip: Allow the cheesecake to cool completely before refrigerating it.

10. 10

    Refrigerate the cheesecake for at least 4 hours or overnight.

    Tip: This will allow the cheesecake to set and the flavors to meld together.

11. 11

    Release the springform pan sides and slice the cheesecake.

    Tip: Serve chilled and enjoy!