Cheesecake
- 4 pers
- 30 min preparation time
- 55 min cooking time
Ingredients
- 250g of Soignon whipped cheese
- 75 g granulated sugar
- 1 tablespoon flour
- 13 cl of crème fraîche
- 1 teaspoon of Sainte Lucie vanilla extract
- 1 egg
- 125 g of crumbled cookies
- 60g unsalted butter
Gourmet tip
Add the red fruit coulis to the cheesecake once it's ready.
Preparation
- Preheat the oven to 180°C (gas mark 6). Line a 23-cm-diameter cake pan with parchment paper that has been lightly buttered. Ideally, the pan should have a removable bottom; if not, let the parchment paper extend beyond the edge of the pan so you can easily remove the cake by pulling on it. Mix the cookies and melted butter.
- Press the mixture firmly into the bottom of the pan using the back of a spoon. Place in the refrigerator.
- Whisk the cream cheese until smooth, then add the sugar, flour, and egg. Next, add the heavy cream and vanilla extract.
- Pour this mixture over the graham cracker crust.
- Bake for 50–55 minutes, until the cheese mixture feels firm to the touch.
- Let cool, remove from the pan, and serve chilled.
