Cheesecake Recipe

200g / 7oz butter cookies

80g or 1/3 cup butter

600g cream cheese (Philadelphia)

250g sugar

4 eggs

400g of heavy whipping cream

Preheat your oven to 180°C or 350°F.

200G / 7OZ BUTTER COOKIES

Crumble the cookies. (You can use speculoos, butter cookies, etc.) Then mix them with the melted butter and press the crust into the bottom of the pan.

80G / 3OZ BUTTER

Bake at 180°C (or 350°F) for 10 minutes, then let it cool.

10 MIN AT 180°C / 350°F

To make the filling, whisk the cream cheese and sugar together.

600G / 21OZ CREAM CHEESE

250G / 9OZ SUGAR

Add the eggs one by one, continuing to whisk until you get a smooth mixture.

4 EGGS

Finish by adding the cream.

400G / 14OZ HEAVY CREAM

Pour the filling over the cooled, baked pastry.

Bake the cheesecake at 140°C (or 285°F) for 50 minutes.

50 MIN AT 140° / 285°F

Cool the cheesecake to room temperature before putting it in the fridge to chill for at least 5 hours before serving.