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Cream cheese Cheese cake
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Ingredients

For 6 servings

Thin cookie layer

750 g baked pate sablé

250 g Lotus® speculoos

125 g white chocolate

375 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%

Preparation

Crumble the dry baked pate sablé and speculoos into coarse crumbs. Melt the butter and white chocolate, combine. Spread the cookie crumble in 6 tart molds, covered with baking paper. Push well. Leave for 1 hour in the refrigerator.

Soften the crema 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. Portion in the tarts. Bake at 155°C during 75 minutes.

Assembly

Decorate following your house style.

Recipe tags Cream cheese Cheese cake
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