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.
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.
Bake at 180°C (or 350°F) for 10 minutes, then let it cool.
To make the filling, whisk the cream cheese and sugar together.
Add the eggs one by one, continuing to whisk until you get a smooth mixture.
Finish by adding the cream.
Pour the filling over the cooled, baked pastry.
Bake the cheesecake at 140°C (or 285°F) for 50 minutes.
Cool the cheesecake to room temperature before putting it in the fridge to chill for at least 5 hours before serving.