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VANILLA CHEESECAKE

VANILLA CHEESECAKE

VANILLA CHEESECAKE

An original recipe by Norohy Vanilla, Chef Guillemette Auboyer

For 6-8 people

Category:Cakes and Tarts

Difficulty: Easy

INGREDIENTS

FOR THE BASE:
200g speculoos or similar biscuits
100g butter

FOR THE FILLING:
600g Philadelphia cream cheese
300g heavy cream 36%
120g sugar
1 bean Norohy Tahitian Vanilla

INSTRUCTIONS

FOR THE SPONGE:

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.
Mix the cream cheese, sugar and 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.

Assembly

Serve with a fruit coulis.