A cake that I especially adore and appreciate. I wanted to combine it with cranberry cole with cranberry juice and maple syrup. pure joy.
*Ingredients / for 8 people
°250gm speculoos
°100 gm butter
°4 x 250g jars Philadelphia, room temperature
°100 grams of sugar
°3 eggs
°1 vanilla bean
°200 g of cottage cheese to replace sour cream
+To prepare the cranberry coulis:
°250gm cranberry
°10 cl of cranberry juice
°10 cl of maple syrup
°40 gm brown sugar
* Preparation :
1
Heat oven to 180 ° C. Mix the speculose and mix the biscuit crumbs with the melted butter. Press into the bottom of a 20 cm pot.
2 Whisk together 4 tubs (250g each) Philadelphia soft cream cheese, cottage cheese and 100g caster sugar until mixture is smooth. Add 3 eggs one at a time to get a smooth paste. Open the vanilla pod and add the small seeds to the mixture.
3
Pour everything over the biscuit crust. Bake for 40 minutes (depending on individual oven) or until center is almost done. Let cool completely in the oven to prevent the cake from cracking on top, then refrigerate for 3 hours or overnight.
4- Prepare the cranberry cole: In a saucepan, melt the cranberries and sugar over medium heat. Add the cranberry juice and simmer for about ten minutes, until the fruit breaks down easily. Add the maple syrup and let it simmer again for a minute or two. Leave to cool slightly and then pass into a blender to get the chole. To remove the seeds pass through a sieve.
to end
A little tip: to see if the cheesecake is done, you should flip it a little, the cream should tremble a little in the middle. Since the oven is left to cool when turned off, cooking does not stop due to inactivity. If the cheesecake does not vibrate when you shake the pan, it means that it is overcooked.
Enjoy!
