Caramelized Vanilla Cheesecake Recipe
Basque-style, almond florentine, fresh berries, drizzled honey, Chantilly cream
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Ingredients
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For the Cheesecake
For the Almond Florentine
For the Toppings
Method
For the Cheesecake
- 1
Prepare the Oven
Preheat the oven to 400°F (200°C).
- 2
Mix Ingredients
In a large mixing bowl, beat together the cream cheese and sugar until smooth. Add the heavy cream, eggs, vanilla extract, flour, and salt, mixing until fully incorporated.
- 3
Bake the Cheesecake
Pour the cheesecake mixture into a prepared baking pan lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- 4
Cool the Cheesecake
Once baked, allow the cheesecake to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
For the Almond Florentine
- 5
Prepare Almond Florentine Mixture
In a saucepan over medium heat, combine the granulated sugar and butter. Stir until melted and golden brown, then add the sliced almonds and heavy cream, stirring until well combined.
- 6
Bake Florentine
Spread the almond mixture onto a parchment-lined baking sheet and bake at 350°F (180°C) for about 10-15 minutes until golden. Remove from the oven and allow to cool before breaking into pieces.
For the Toppings
- 7
Prepare Whipped Cream
In a mixing bowl, whip the cream until soft peaks form, then refrigerate until ready to use.
- 8
Assemble the Dessert
Once the cheesecake has cooled, slice it, and serve with fresh berries on top. Drizzle with honey and add a dollop of whipped cream beside each slice. Garnish with pieces of almond florentine.
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