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Tahitian vanilla cheesecake

Tahitian vanilla cheesecake


Rustle up a delicious cheesecake with Tahiti Norohy vanilla, a fresh and creamy recipe to make at home.

Serves 6-8

For the base

Ingredients

200g Rubicone speculoos or similar biscuits

100g butter

600g Philadelphia cream cheese

300g heavy cream 36%

120g sugar

1 bean Norohy Tahiti vanilla seeds

Method

Melt the butter.

Use a food processor to crush the biscuits.

Add the butter and mix by hand.

Spread the mixture into a ring or springform cake tin (approx. diameter: 20cm), pressing down firmly.

Mix the cream cheese, sugar and vanilla seeds in a large bowl.

In a different bowl, whip the chilled heavy cream to make a firm chantilly.

Gently fold it into the previous mixture, then pour this over the biscuit.

Leave the mixture to sit in the refrigerator for at least 4 hours.

Serve with a fruit coulis.

Recipe courtesy of Norohy

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