VANILLA CHEESECAKE
 

VANILLA CHEESECAKE

An original recipe by NOROHY Vanilla, Chef Guillemette Auboyer
For 6-8 people
Category:Cakes and Tarts
 
 

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.