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best cheesecake recipe

best cheesecake recipe
best cheesecake recipe

Raised to the rank of national dessert in the United States, the cheesecake is more and more emulated in France. And once you have tasted its creamy and crunchy side, you will understand why.

10 minutes
45 mn
Total time
4:15 minutes


Speculoos  (The biscuit)   :    250 g
Ricotta cheese  or Fresh Square :    500 g
Butter :     120 g
thick fresh cream :     120g
Sugar :  120 g
Egg :   2

Natural vanilla flavor:1tbp


  •  Crumble the speculoos or bastogne cookies with a blender or a rolling pin. The goal is to get crumbs rather thin but not powder. Melt the butter. You can use other types of cookies, such as cookies, small butters or oreos, for example.
  •  In a salad bowl, pour the butter over the biscuit crumbs and mix them to obtain a granular paste. Pour this paste into the bottom of a mold to miss covered with a sheet of parchment paper. Spread the mixture evenly by gently rolling the biscuits around the edges. Let stand in the refrigerator for about 30 minutes.
  • Mix the ricotta with the lightly beaten eggs, the heavy cream, the caster sugar and a tablespoon of natural vanilla flavor.

To finish

When the mixture is homogeneous, pour it over the biscuits. Put the cheesecake in a preheated oven at 356 ° F  for 45 minutes, then let it sit inside the oven off for another thirty minutes. Let the cheesecake rest at least 3 hours in the refrigerator before serving.

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