For the base: melt the butter in a bain-marie and crush the biscuits in a food processor. Line a medium-sized springform pan with baking paper. Mix the biscuits and melted butter and press the mixture onto the bottom and up the sides of the pan. Refrigerate to cool for 20 minutes.
For the filling: in a bowl, break the eggs and add the sugar and the spreadable fresh cheese, whisking with a whisk. Gradually add the cornstarch, vanillin and the fresh cream, continuing to mix until the mixture is smooth.
Pour the cheese mixture over the biscuit base. Level with a spatula and bake at 160°C for 80 minutes. Allow the cheesecake to cool and decorate with the berries and powdered sugar before serving.
The cheesecake can be served as individual portions or as a snack. It is recommended to prepare it in advance and store it in the refrigerator before serving.
Italia
| Energy (kcal) | 333.56 |
| Carbohydrates (g) | 21.96 |
| of which Sugars (g) | 8.68 |
| Fat (g) | 22.33 |
| of which Saturates (g) | 12.09 |
| Protein (g) | 12.34 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.62 |
