1. Preheat the oven to 180 °C (350 °F). In the robot equipped with the kneading/crushing blade, put the butter and melt it at speed 5 at 80 °C (175 °F) for 3 minutes. Add the crumbled biscuits and mix at speed 11 for 30 seconds.
2. Line the bottom of a mold (23 cm or 9 inches for 8 people) with this mixture. Use the back of a spoon to press it down and refrigerate.
3. Rinse the robot and put the kneading/crushing blade. Add the cream cheese, sugar, lightly beaten egg whites, and lemon juice. Mix at speed 12 for 40 seconds to 1 minute. Pour this mixture into the mold.
4. Bake for 30 to 35 minutes, until the cream is set. Serve cold.
Notes & Suggestions
You can replace the lemon with vanilla and serve this dessert with fresh raspberries.
Ingredients for
servings
125g of
butter
160g of
biscuit (type Bastogne, Speculoos)
600g of
cream cheese (Philadelphia type, St Môret)
We followed this recipe to the letter and were very disappointed, the cheesecake ended up in the trash and it was also very expensive, around 9 euros with all the ingredients.
Nutritional information *
Per serving
% RDA
Energy value
542 kcal
27 %
Fat
32,61 g
47 %
of which saturated
18,94 g
95 %
Carbohydrates
31,68 g
12 %
of which sugar
24,13 g
27 %
Protein
7,87 g
16 %
Fibers
0,41 g
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More data
Salt
1,15 g
19 %
Cholesterol
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sodium
459 mg
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Less data
* As an indication, before cooking, RDA of the EU.