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.

Cheesecake with mango inclusions by


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



  1. Preheat the oven at 180 degrees C.
  2. Thoroughly mash the Speculoos and combine with soft butter.
  3. Line a 18 cm mould with biscuit (and the side edge if you chose this option).
  4. Bake in the oven for about 15 minutes, while you prepare the cheese mix.
  5. In a big bowl, combine all the other ingrédients, and make sure the final preparation is all smooth and creamy.
  6. Take the mould out of the oven, and pour the cheese preparation over the biscuit.
  7. 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.
  8. After that time is up, switch off the oven but leave the Cheesecake inside one more hour.
  9. 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!).
  10. 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. 


    • Yes a brand or rather a type of biscuit often sold by the brand Lotus – at least in Europe. It is a biscuit from Belgium and the Netherlands, made of Brown sugar, no egg, cinnamon and spices mix. Speculoos are very sweet, that’s why there’s no need of additional sugar to form the biscuit base of the Cheesecake. Voila!

      Liked by 1 person

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