Vanilla Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A rich and creamy dessert with a velvety vanilla filling.
Ella x
Ingredients
- 120ground almonds
- 250 gunsalted butter
- 600 ggranulated sugar
- 4large eggs
- 2 mlpure vanilla extract
- 150 gall-purpose flour
- 5 gsalt
- 50 gunflavored gelatin
- 20 gvanilla bean paste
- 150 ggreek yogurt
- 150 mlheavy cream
Detail level
Instructions
- 1
Preheat oven to 160°C (320°F).
Tip: Use an oven thermometer to ensure accuracy.
- 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
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
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
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
Add the unflavored gelatin and whisk until dissolved.
Tip: Be careful not to scramble the mixture.
- 7
Pour the mixture into the prepared crust.
Tip: Smooth the top with a spatula.
- 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
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
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
Release the springform pan sides and slice the cheesecake.
Tip: Serve chilled and enjoy!
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