Instructions
- Preheat oven to 300°F (150°C).
- Combine all Crust ingredients in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 12-15 minutes. Let cool completely.
- Beat cream cheese and sugar together until very smooth and fluffy, scraping down the sides of the bowl frequently.
- Gently whisk in crème fraîche until combined.
- Whisk in egg yolks one at a time, mixing until just combined after each addition. Do not overmix.
- Stir in vanilla bean paste and fleur de sel.
- Pour filling over cooled crust.
- Bake in a water bath (place springform pan inside a larger pan filled with hot water halfway up the sides) for 75-90 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off oven and let cheesecake sit in the oven with the door slightly ajar for 2 hours. Cool completely, then refrigerate for at least 24 hours before serving.
