Today's cooking challenge: Cheesecake

To spice up our days at home a little, we took our courage in both hands and took on our first cooking challenge: a cheesecake! This cake, famous across the Atlantic, is also one of our favorites!

We share the result with you here. We hope you like this recipe!! Don't hesitate to tell us if you have another way of doing it :)

So for this cheesecake you will need:

• 250g of speculoos
• 120g butter
• 120g sugar
• 1 1/2 tablespoons vanilla flavoring
• 500g of ricotta, Saint Môret or Carré Frais
• 120g thick crème fraîche
• 2 eggs

NB: due to stock shortages in the supermarket we had to resort to choosing fresh squares. It was very good but we think it would be even better with ricotta! The texture after cooking will be creamier!

Preheat the oven to 180°C.

Using a rolling pin, crumble your speculoos biscuits until you obtain very fine crumbs that do not yet resemble powder.
Melt the butter in a saucepan or in the microwave, then mix your crumbs and the melted butter in a bowl to obtain a crumbly dough. Maybe next time, 10 or 20 grams less would be enough.

We then poured this dough into a cake pan that we had previously covered with a sheet of baking paper. Your layer of biscuit must be even so that each piece is delicious. Don't hesitate to let the biscuits rise slightly on the sides.
Let sit in the fridge for 30 minutes.

Meanwhile, mix your ricotta, here the fresh squares with the eggs that we have beaten, the crème fraîche, the sugar and the vanilla. Once the mixture is homogeneous and the 30 minutes have passed, pour it over the biscuit.

You can then put your cheesecake in the oven, still at 180°C for 45 minutes, then you will let it rest inside with the oven off for another thirty minutes so that it finishes cooking gently.

For a fruity touch, we covered the cheesecake with raspberry coulis before letting it sit for 3 hours in the fridge: the ideal time to do the dishes, and a nice workout to burn off the calories we'll be taking in with this dessert!