Nutrition Facts
4 servings
4
Recipe for Cheesecake using a Food Processor
Enjoy this cheesecake recipe that can be made with a food processor. This easy-to-make New York-style recipe will delight your taste buds and is perfect for a snack or dessert.
For the biscuit
200 Breton cookie or spiced biscuit
80 Soft unsalted butter
For the cream
800 Soft cheese for spreading
200 Fresh cream
250 Sugar
4 Egg
2 Flour
1 Lemon
Directions
1
Break the shortbread or speculoos into pieces and add the butter to the bowl of the mixer. Mix for 20 seconds at speed 4 until you obtain a thick paste.
2
Line the bottom of a springform pan with parchment paper and grease the sides of the pan. Place the speculoos mixture in the bottom, pressing it down, and keep it in the fridge.
3
Preheat the oven to 180 °C.
4
Place the fresh cheese, cream, sugar, eggs, and flour in the bowl of the mixer, blend for 20 seconds at speed 3. Add the lemon zest and juice, then blend again for 15 seconds at speed 3.
5
Pour the cream over the biscuit and bake for 15 minutes, then reduce the temperature to 150 °C and continue baking for 45 minutes.
6
To finish, refrigerate for at least 12 hours.
Ingredients
For the biscuit
200 Breton cookie or spiced biscuit
80 Soft unsalted butter
For the cream
800 Soft cheese for spreading
200 Fresh cream
250 Sugar
4 Egg
2 Flour
1 Lemon
Directions
Directions
1
Break the shortbread or speculoos into pieces and add the butter to the bowl of the mixer. Mix for 20 seconds at speed 4 until you obtain a thick paste.
2
Line the bottom of a springform pan with parchment paper and grease the sides of the pan. Place the speculoos mixture in the bottom, pressing it down, and keep it in the fridge.
3
Preheat the oven to 180 °C.
4
Place the fresh cheese, cream, sugar, eggs, and flour in the bowl of the mixer, blend for 20 seconds at speed 3. Add the lemon zest and juice, then blend again for 15 seconds at speed 3.
5
Pour the cream over the biscuit and bake for 15 minutes, then reduce the temperature to 150 °C and continue baking for 45 minutes.
6
To finish, refrigerate for at least 12 hours.
Notes
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