Preparation time: 40mins (+ several hours in the fridge)
Cooking time: 1hr 15mins (+ 1hr with the oven door ajar)
Ingredients: (6 to 8 people)
- 100gr of shortbread biscuits
- 40gr of melted butter
- 750gr of spreadable cheese (like Philadelphia)
- 150gr of caster sugar
- 1 sachet vanilla flavoured sugar
- 2 level tbsp of flour
- Zest of ½ a lemon, finely grated
- 1 large tbsp of vanilla essence
- 3 eggs + 2 additional yolks
- 125gr of thick fresh cream
- Preheat the oven to 180ºc.
- Crush the biscuits, add the melted butter, spread the mixture around the bottom of a flan dish and pack down firmly.
- Place in the oven for 10 to 15 minutes, then keep to once side.
- Increase the temperature of the oven to 200ºc.
- Whisk the cheese for 30 seconds using a mixer or blender, until nice and smooth.
- Then add the other ingredients, one by one, beating in briefly each time: the sugar and vanilla flavoured sugar, the flour, the lemon zest, the vanilla then the eggs and the yolks. Finally add the fresh cream.
- Pour the whole mixture into the flan dish and place in the oven. After 15 minutes, reduce the temperature to 100ºc and leave to cook for 1 hour. Switch off the oven but leave the cheesecake in it for another hour, with the door ajar.
- Remove from the oven and leave it to cool completely before removing from the flan dish and placing it in the fridge.
