You will need :
200g of biscuits/graham crackers
80 of butter
600g of cream cheese
9 oz of sugar
14 oz of double cream
The juice of a lemon
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200g / 7oz butter cookies
80g or 1/3 cup butter
600g cream cheese (Philadelphia)
400g of heavy whipping cream
Preheat your oven to 180°C or 350°F.
200G / 7OZ BUTTER COOKIES
Crumble the cookies. (You can use speculoos, butter cookies, etc.) Then mix them with the melted butter and press the crust into the bottom of the pan.
80G / 3OZ BUTTER
Bake at 180°C (or 350°F) for 10 minutes, then let it cool.
10 MIN AT 180°C / 350°F
To make the filling, whisk the cream cheese and sugar together.
600G / 21OZ CREAM CHEESE
250G / 9OZ SUGAR
Add the eggs one by one, continuing to whisk until you get a smooth mixture.
Finish by adding the cream.
400G / 14OZ HEAVY CREAM
Pour the filling over the cooled, baked pastry.
Bake the cheesecake at 140°C (or 285°F) for 50 minutes.
50 MIN AT 140° / 285°F
Cool the cheesecake to room temperature before putting it in the fridge to chill for at least 5 hours before serving.