Vanilla bean cheesecake
Vanilla bean cheesecake
Tools
Ingredients
110 g digestive biscuits, roughly broken
3 tbsp sugar
pinch sea salt
4 tbsp unsalted butter, melted
1 vanilla pod
3 large eggs
2 tsp vanilla extract
250 g sugar
3 tbsp all-purpose flour
1/2 tsp sea salt
900 g cream cheese, at room temperature
Step by step
Preheat oven to 180°C. Grease a 23 cm spring form cake tin with butter.
To make crust, combine digestive biscuits, sugar and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and pulse 8 to 9 times on low, using the Flex Edge tamper to push down biscuits. Add butter and pulse 5 to 6 times on low. You may need to stop blender and scrape sides and bottom of jar with tamper to distribute butter evenly.
Pour biscuit mixture into prepared pan and press it evenly onto bottom and 2.5 cm up sides. Bake until crust is golden, about 7 minutes. Leave to cool on wire rack. Reduce oven temperature to 150°C. Rinse and dry blender jar and return to blender base.
To make filling, split vanilla pod in half lengthwise, then, using back of knife, scrape out seeds. In order, combine eggs, vanilla extract, vanilla pod seeds, sugar, flour, salt and cream cheese in blender jar. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6), using tamper to push down ingredients. Blend until evenly mixed and completely smooth for about 1 minute.
Pour filling into cooled crust. Bake for 1 hour to 1 hour, 10 minutes until filling is set and center jiggles very slightly when cake tin is gently shaken. Transfer to rack and leave to cool completely for at least 2 hours. Remove cake tin sides and slide cake onto serving plate. Cover and refrigerate until well chilled before serving for at least 2 hours. Cheesecake can be stored in airtight container in refrigerator for up to 1 week.
