Vanilla Vanilla Cheesecake
Add the sugar and beat at medium-low speed until everything
is thoroughly creamy, scraping down the sides once or twice. If you like your
cheesecake especially fluffy, you could beat at medium speed for a couple of
minutes at this step, until the mixture just begins to stiffen a little.
Place the pan in a large roasting pan or jelly roll pan and
pour very, very hot water into the pan around it. (Baking the cheesecake in a
water bath helps to keep the edges from drying out and the top from cracking.)
Run a thin knife around the outside edge of the cheesecake, remove the side of the spring-form pan, and put a layer of plastic wrap and a cookie sheet on top of the cheesecake. Invert the whole affair, remove the bottom of the pan, and peel off the foil.
Place your serving plate on the bottom of the cheesecake,
invert again, wrap well in plastic wrap and refrigerate. For optimal flavor and
texture, remove the cheesecake from the refrigerator at least one hour before
Scrape as much out as you can, but try to avoid getting a lot of the pod lining, as it is fibrous. (A little bit is unavoidable and not really a problem.)
Put the scraped-out pods back into the little bottles that they came in, fill bottles with sugar, close them tightly, and set them aside.
The next time you make this cheesecake, sift this sugar (which is now vanilla sugar) and use it as the sugar in the recipe for maximal vanilla flavor.