Ingredients
1 egg
1 C. to s. vanilla extract or liquid vanilla
30 g caster sugar or caster sugar
5 cl of heavy cream
25g butter
300 g ricotta
10 speculoos
Preparation
Crush the speculoos and mix them to obtain powder. Melt the butter. Mix the speculoos and the butter to obtain a thick paste. Spread it well in the mold. And leave in the fridge.
Since I wanted to make small cheesecakes, I used oven-safe baking rings.
In a bowl, beat the ricotta with the crème fraîche, sugar, egg and vanilla extract. You should obtain a smooth and shiny paste. Fill the molds with the mixture.
In an oven preheated to 150 ° C, bake the cakes for 45 minutes. At the end of the 45 minutes, the center of the cheesecake should still be shaking. Turn off the oven and oppen the door slightly. Let the cheesecake cool inside in the oven for 45 minutes. Then take it out, cover it with transparent film and put it in the fridge for 4 to 5 hours or overnight.
Detach the edges of the cheesecake with a knife and put your cakes on a plate.
For the presentation, you can serve your cheesecakes with raspberry and strawberry coulis and real fruit.
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