I’m sorry for the picture that does NOT do justice to my dessert at all, but no no no, I will not be sorry for the amazing taste of this Cheesecake. My husband asked for this cake just out of the blue one day, although he knows I’m nothing like a rockstar when it comes to making sweet stuffs. But for the first time, I have figured out the key to the perfect consistency, as I like my cheesecake nicely compact and firm while being fresh and fondant at the same time, like a typical American (even New-York) cheesecake. In order to achieve that perfection (with all due modesty of course!), I’ve experimented throughout years of hard trials various dosages for each ingredient until I finally found out today about the right balance. As you might like to check out someday, this recipe is quite different from the original recipe I was making before, and that I had published in my first cookbook, called COOKBOOK #1 : A French Girl’s Cooking Adventures in Her Kitchen.
For the Biscuit
- 70 grams of butter
- 175 grams of Speculoos
- OR, if you want some biscuit all around your cheesecake and not only on the bottom, change quantities to the following :
- 100 grams of butter
- 260 grams of Speculoos
- OR for an extra thick cake bottom :
- 125 grams of butter
- 300 grams of Speculoos
For the Cheesecake
- 300 grams of your favorite Cream Cheese
- 300 grams of thick Greek yogurt
- 2 eggs
- 100 grams of cane sugar (healthier than the white refined sugar)
- 1 bag of vanilla sugar
- 1 tsp of vanilla extract
- 1-2 tbsp of lime juice
- 1 tsp of flour
- Preheat the oven at 180 degrees C.
- Thoroughly mash the Speculoos and combine with soft butter.
- Line a 18 cm mould with biscuit (and the side edge if you chose this option).
- Bake in the oven for about 15 minutes, while you prepare the cheese mix.
- In a big bowl, combine all the other ingrédients, and make sure the final preparation is all smooth and creamy.
- Take the mould out of the oven, and pour the cheese preparation over the biscuit.
- Bake in the oven at 200 degrees C for 15 minutes, then decrease to 100 degrees while leaving the cake inside the oven, and keep baking for an extra hour.
- After that time is up, switch off the oven but leave the Cheesecake inside one more hour.
- Take it out of the oven, and place it in the fridge for at least 12 hours (which often means until the second day, sorry guys!).
- Prepare some fresh coffee to drink along and cut yourself a generous piece of the perfect Cheesecake. Enjoy while it lasts!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.