RHUBARB MUFFINS
Cheesecake
Dessert
20 mins
55 mins
8 portions
- 500 g ALSACE LAIT plain bibeleskaes
- 125 g unsalted butter
- 300 g crumbled speculoos biscuits
- 250 g crème fraîche
- 1 tablespoon vanilla extract
- 2 tablespoons flour
- 125 g caster sugar
- 3 eggs
Preparation
Preheat the oven to 180°C.
Grease a 23 cm diameter tin with butter and line with baking paper.
Mix 250 g of speculoos biscuits with the melted butter.
Press the mixture into the base of the tin using a tablespoon.
Place in the fridge for 1 hour.
In the bowl of a food processor with a whisk attachment, mix the ALSACE LAIT plain bibeleskaes , crème fraîche, flour, caster sugar, vanilla extract and eggs until very smooth.
Pour the mixture into the tin.
Bake in the oven for 55 minutes.
Leave to cool. Remove the cheesecake from the tin.
Coarsely crumble the remaining speculoos and sprinkle over the cheesecake.
Cut eight generous slices of cheesecake.
Enjoy!
Bon appétit
In pictures
![SVG Loader](data:image/svg+xml,%3Csvg width="798" height="1200" xmlns="http://www.w3.org/2000/svg"%3E%3Crect x="0" y="0" width="798" height="1200" fill="none"/%3E%3C/svg%3E)
![SVG Loader](data:image/svg+xml,%3Csvg width="1200" height="798" xmlns="http://www.w3.org/2000/svg"%3E%3Crect x="0" y="0" width="1200" height="798" fill="none"/%3E%3C/svg%3E)
