Cheesecake
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Preparation : 10 min
Cooking : 30 min
Total time : 2 h 40 Rest : 2 h
Equipment
Springform pan
6 people
250 g digestive biscuits
120 g soft butter
3 eggs
150 g sugar
1 tbsp vanilla extract
500 g cream cheese (Philadelphia®)
25 g plain flour
25 g potato starch
Associated products
Tips
Add 125 g of halved strawberries and a drizzle of red fruit coulis when serving.
RECIPE STEPS
1
Roughly blend the digestive biscuits in the bowl fitted with the metal blade.
Add the soft butter then pulse to mix.
- 250 g digestive biscuits
- 120 g soft butter
2
Refrigerate for 10 minutes then distribute the mixture onto the bottom of a springform pan, pressing down firmly.
3
Mix the egg yolks (keep the egg whites as well) with the sugar and vanilla in the bowl fitted with the metal blade.
- 3 eggs
- 150 g sugar
- 1 tbsp vanilla extract
4
Add the cream cheese and continue to mix for 10 seconds.
Pour the mixture into a bowl.
- 500 g cream cheese (Philadelphia®)
5
Sift the flour and potato starch together. Delicately incorporate the flour-cornstarch mixture into the bowl in 3 batches.
- 25 g plain flour
- 25 g potato starch
6
Whip the egg whites for about 5 minutes, in the bowl fitted with the whisk, until they are stiff.
Once the egg whites are stiff, add them to the bowl.
- 3 eggs
7
Preheat the oven to 180°C.
Pour the dough into the springform pan and bake for 40 minutes.
Leave the cheesecake in the oven to cool.
© Magimix 2020, for the recipes and the photos.
