Easy
35 min
No bake
6 to 8 portions
Vanilla cheesecake recipe
An original recipe by Chef Guillemette Auboyer
Utensils:
Food processor
Cake tin
Made with the products below :
1. Cheesecake crust
Ingredients:
- 200g Speculoos or similar biscuits
-
100g Butter
Prep time: 15 min
Rest time: in the refrigerator until use
Steps:
- Melt the butter.
- Use a food processor to crush the biscuits. Add the butter and mix by hand.
- Spread the mixture into a ring or springform cake tin (approx. diameter: 20cm), pressing down firmly.
2. Vanilla cheesecake filling
Ingredients:
- 600g Philadelphia cream cheese
- 300g Heavy cream 36%
- 120g Sugar
- 1 bean Norohy Tahitian Vanilla Bean
Prep time: 20 min
Rest time: 4h minimum
Steps:
- Mix the cream cheese, sugar and Norohy Tahitian vanilla seeds in a large bowl.
- In a different bowl, whip the chilled heavy cream to make a firm chantilly.
- Gently fold it into the previous mixture, then pour this over the biscuit.
- Leave the mixture to sit in the refrigerator for at least 4 hours.
3. Vanilla cheesecake assembly
As needed: fresh fruit
Steps:
- Serve with a fruit coulis and fresh fruit.
