Fruit Cheesecake With Vanilla Recipe

Ingredients 10 piece

• Bottom
• 125 g butter
• 250 g digestive biscuits
• 1 teaspoon freshly supported cardamom kernels
• Filling
• 400 g of Philadelphia cheese or equivalent
• 1/2 organic or well-washed lemon, grated peel off
• 1 teaspoon vanilla powder
• 2 eggs
• 3 tablespoons powdered sugar
• Topping
• 2 cups crème fraiche
• 2 tablespoons icing sugar
• fruit and berries
• 1 1/2 cup apricot marmalade
• 1 teaspoon of water

How to prepare

• 55 minutes
• Bottom: Melt the butter and allow to cool. Crumble the biscuits in the food processor. Mix in butter and cardamom. Pour over the crumb mixture into a removable edge mold, 24 inches in diameter.
• Push the crumbs over the bottom and a bit up the edge. Place the mold in the fridge for about 1 hour.
• The filling: Set the oven to 175 degrees. Mix cheese, lemon zest and vanilla. Whisk eggs and sugar until fluffy. Mix the cheese batter and egg whisk. Pour the filling over the bottom.
• Bake in the middle of the oven for about 35 minutes. Let cool.
• Topping: Mix the crème fraiche and icing sugar and spread over the cake. Bake another 5 minutes. Let cool.
• Distribute thinly sliced fruit and berries over the cake. Melt the jam and water gently on low heat.
• Dangle the jam over the fruit and berries. Place the cake in the fridge until the marmalade solidifies.