Cheesecake

Step 1

Crush the cookies. Tip: place them in a freezer bag, close it removing any air from the bag, then tap them with a rolling pin or frying pan.

Step 2

Melt the butter in the microwave. Add the crumbled cookies to it, along with a pinch of salt. Mix.

Step 3

Using a cake pan (we used a 23 cm diameter dish here) that has removable edges (otherwise place a sheet of baking paper on the bottom), pour in the mixture and firmly press it down with the bottom of a glass. Bake at 180°C for 10 minutes.

Step 4

Meanwhile, scrape out the inside of the vanilla bean using the tip of a knife.

Step 5

In a large bowl, make the cheesecake by mixing: 600g cream cheese, eggs, vanilla, cream, and sugar*, until you have a homogeneous texture. *Check out our tips for this step

Step 6

Once the cookie base is pre-baked, remove it from the oven and pour the cheesecake mixture on top. Return to the oven for 30 minutes at 170°C.

Step 7

Meanwhile, make the frosting by mixing the rest of the cream cheese, icing sugar and orange blossom until you get a smooth paste. Cover and put in a cool place.

Step 8

Once the cheesecake is cooked, leave it to cool and then place it in the fridge for at least 2 hours.

Step 9

Before serving, remove the cheesecake from the cake pan. Spread the icing on top, serve, it's ready! Option: you can also add some lemon zest or serve your cheesecake with a red fruit coulis.