Baked Cheesecake Debic

Name: Baked Cheesecake Debic
Ingredients: 115 g Egg yolk; 100 g Flour; 1.5 l Debic Cheesecake; 30 g Lemon curd; 25 g Cornstarch; 500 g Bastogne cookies; 100 g Campina butter, unsalted

With the Debic base, you can easily bake a delicious cheesecake by adding just a few ingredients.Add egg yolks, flour, and cornstarch to create a creamy and rich filling. For extra flavor, you can add lemon curd. Bake the cheesecake on a crispy base of crumbled cookies for a perfect result. Recipe for 2 cakes of 16 cm.

Ingredients

115gEgg yolk

100gFlour

1.5lDebic Cheesecake

30gLemon curd

25gCornstarch

500gBastogne cookies

100gCampina butter, unsalted

Preparation

Method

Line 2 tart rings with baking paper. Melt the butter. Finely grind the Bastogne biscuits and mix with the melted butter.
Make a base from the biscuits and press down firmly. Place in the freezer.
Melt the Debic Cheese cake in a pan and then bring back to kitchen temperature.
Add all the ingredients together in the blender and mix well.
Pass through a fine sieve. Preheat the oven to 180°C. Pour the mixture into the tart rings and bake in the oven. First 10 minutes at 180°C, then lower the oven to 160°C and bake for another 30 minutes until the cake is cooked through.
Cool down and always bring to room temperature before serving.