FOOD & DRINK BLOG: BETTY & ALBERT CHEESECAKE
Delicious cheesecake with Almond Square Cookies from Betty & Albert!
FOR 6 - 8 PEOPLE
50 g melted butter
600 g cream cheese
175 g sugar
75 g Philadelphia
75 gr cottage cheese
Zest from half an organic lemon
2 tsp corn starch
150 g Betty & Albert Almond Square Cookies
20 cm loose-bottomed cake tin
Measuring cups and spoon
Pre-heat the oven to 140 degrees (hot air).
Butter and line the base and sides of your cake tin.
Crumble your Almond Square Cookies in a food processor with a little bit of soft butter. Once smooth, spread this tightly onto the base of the cake tin using a glass. Place the base into the fridge to settle for at least 30 minutes.
For the cheese layer, mix the cream cheese with the sugar, Philadelphia, cottage cheese and the lemon zest. Add the eggs one by one. Lastly, add the corn starch (a tip from cheesecake queen Miljuschka). Don't mix it too long - when it is smooth, it is ready!
Pour the cheese layer onto the chilled crumble.
Bake the cheesecake for around 60 - 65 minutes in the pre-heated oven. The cheesecake is ready when it is still a little bit wobbly. Turn the oven off.
Let the cheesecake set for another one or two hours in the oven with an open oven door.
Let the cheesecake settle in the fridge overnight.
Based on a recipe by https://uitpaulineskeuken.nl/2017/05/het-basisrecept-voor-cheesecake.html