Rustle up a delicious cheesecake with Tahiti Norohy vanilla, a fresh and creamy recipe to make at home.
Serves 6-8
For the base
Ingredients200g Rubicone speculoos or similar biscuits 100g butter 600g Philadelphia cream cheese 300g heavy cream 36% 120g sugar 1 bean Norohy Tahiti vanilla seeds |
MethodMelt 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
