Chestnut cream cheesecake

By MiYa's Cupcakes du blog MiYa ou les Coquetteries gourmandes

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Ingredients

250g biscuit
100g butter
500g Ricotta
2 eggs
120g thick crème fraîche
60g caster sugar
80g chestnut cream
1 tsp vanilla extract

Details

servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Crush the biscuits into fine crumbs.

Step 2

Melt the butter. Mix with the biscuit crumbs. Spread on the bottom of a cake tin covered with a circle of baking paper. Press a little of the crumbs against the sides of the tin at the bottom. Place the tin in the fridge for 30 minutes for the base to set.

Step 3

Meanwhile, preheat the oven to 180°C (Gas mark 4).

Step 4

Mix the ricotta with the lightly beaten eggs, thick creme fraiche, sugar, chestnut cream and vanilla extract. Remove the tin from the fridge and pour this mix onto the biscuit base.