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Cheesecake très vanille

kept bytihleigh

I didn’t bake mine in a water-bath as none of my large pots fit in the tiny cube I call an oven. The texture isn’t affected by this, but your cheesecake will definitely be golden-brown instead of the pure white you would have gotten using a water-bath. This is not a problem though, as I spread a thin layer of tempered chocolate onto the cooked and cooled cheesecake, which provides a nice texture and makes it look pretty.


225g sablés au beurre [butter cookies], finely crushed
100g milk chocolate, melted

600g cream cheese
seeds from one vanilla bean
1tsp natural vanilla extract
150g sugar
4 eggs

50g milk chocolate, tempered or melted



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