Ingredients:

  • 1.5 cups (190g) Unbleached All-Purpose Flour
  • 1 tsp (5g) Baking Powder
  • 0.25 tsp (1.5g) Fine Sea Salt
  • 0.75 cup (170g) Unsalted Grass-fed Butter, room temperature
  • 1 cup (200g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tsp (5ml) Pure Vanilla Bean Paste
  • 8 oz (225g) Neufchâtel or Low-Fat Cream Cheese, softened
  • 1 large Egg
  • 1 tsp (5ml) Vanilla Extract
  • 2 cups (240g) Powdered Sugar, sifted

Instructions:

  1. Preheat and Prep: Set your oven to 350°F and grease your 9 inch springform pan thoroughly with butter. Note: This ensures the sugar doesn't glue the cake to the sides.
  2. Whisk Dry Ingredients: Combine the flour, baking powder, and sea salt in a small bowl until the mixture looks uniform and aerated.
  3. Cream the Butter: Beat the room temperature butter and granulated sugar for 3 full minutes until the color turns pale and the texture is fluffy.
  4. Add Base Liquids: Incorporate one egg and the vanilla bean paste into the butter mixture. Note: Vanilla bean paste adds a more intense aroma than extract.
  5. Fold in Flour: Gradually add the dry ingredients to the wet, mixing only until no white streaks of flour remain.
  6. Spread the Base: Press the thick batter into the bottom of the prepared pan. The edges should be slightly higher than the center.
  7. Whip the Filling: In a separate bowl, beat the softened cream cheese with the remaining egg and vanilla extract until it is completely silky and lump free.
  8. Sweeten the Top: Gradually add the sifted powdered sugar to the cream cheese until it looks like a thick, glossy frosting.
  9. Layer and Bake: Pour the cream cheese mixture over the cake base and bake for 45 minutes until the edges are deep golden and the center has a slight, controlled wobble.
  10. The Final Rest: Remove from the oven and let it sit in the pan for 15 minutes. This allows the molten center to stabilize before you release the springform sides.