Preparation time : 15 minutes
Cooking time : 55 minutes - 1 hour 15 minutes
For a cheesecake of 18cm in diameter or 6 individual cheesecakes:
- 200g of palets bretons (butter cookies)
- 60g Butter
- 450g of Philadelphia
- 250g of Cream cheese
- 170g Sugar
- 4 Eggs
- 1 tablespoon flour
- A few drops of Vanilla extract
- 330g of L’Epicurien Rose Petals
Preheat your oven to 160°C.
Mix the biscuits with the melted butter and push to the bottom or mould(s).
Cool and refrigerate until the mixture is well hardened.
Meanwhile, beat the Philadelphia with white cheese and the sugar. Add the eggs one by one, then add the flour.
Pour into the mould and bake.
After 15 minutes of cooking, lower the oven to 120° and cook for 1 hour (40 minutes if they are individual cheesecakes).
Leave to cool with the oven turned off and refrigerate for 24 hours.
Just before serving, cover with a generous thickness of L’Epicurien Roses Petal.