The classic

The classic

Cream cheese Cheesecake


Cookie bottom

625 g short crust cookies or crackers

125 g Lotus® speculoos

265 g Debic Butter Brioche

Cream cheese filling

2500 g Debic Cream Cheese

500 g icing sugar

125 g sugar

85 g corn starch or custard powder

1 lime ( zests and juice)

460 g whole egg

95 g egg yolk

410 g Debic cream 35%

Cream cheese filling

410 g Debic cream 35%


Crumble the cookies, speculoos with the melted butter. Spread into 4 circles diameter 16 cm, wrapped with cling film. Leave to set for 1 hour in the refrigerator.

Soften the cream cheese with the sifted icing sugar and lime. Dry mix the remaining sugar with the cornstarch and add to the mixture. Pour in the eggs step by step and then the liquid cream until smooth. Fill the wrapped circles and place them in a bain-marie. Fill the bain with hot water and bake at 145°C during approx.100 minutes + 15 minutes at 190°C.

Recipe tags Cream cheese Cheesecake