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French-style cheesecake


500g of white cheese

100g of powdered sugar

1 tablespoon of cornstarch

3 egg yolks

Zest of 1/2 lemon

1 pack of speculoos cookies

Red fruit coulis


1. Preheat the oven to 180°C (thermostat 6). Grease a cake pan with butter.

2. Crush some speculoos cookies (Bastogne type) with a mixer, pestle or rolling pin and spread them at the bottom of the pan, pressing them firmly.

3. Mix 500g of beaten white cheese (it doesn’t work with faisselle) with 100g of powdered sugar, 1 tablespoon of cornstarch (or flour if unavailable) and 3 egg yolks. Add the zest of 1/2 lemon to taste.

4. Beat the 3 egg whites until stiff peaks form and carefully fold them into the mixture. Pour into the pan and bake for about 30 minutes.

To finish, serve cold with red fruit coulis.