Summary

Ingredients

For the ground:

• 18 shortbread (s)
• 65 g butter

For covering:

• 800 g cream cheese
• 160 g suar
• 1 bottle vanilla flavor or packet vanilla sugar
• 3 egg (s)

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Instructions

1. For a 24 springform pan.
2. Preheat the oven to 150 degrees circulating air.
3. Place the shortbread biscuits in the Thermomix and grind until crumbly 8 sec / speed 8. Empty, rinse and dry mixing bowl. Melt the butter for 2 minutes / 70 ° C / speed 1 and mix with the biscuit crumbs for 5 seconds / speed 5. Cut out the baking paper a little larger than the springform pan. Line the bottom of the baking pan with it and clamp the baking paper with the edge of the springform pan. Pour the cookie dough into the cake pan and press firmly. Pre-bake in the oven (center, fan oven 150 degrees) for 10 minutes. Take the base out of the oven and let it cool down briefly.
4. For the topping, beat the cream cheese, sugar, vanilla flavor and eggs for 1.5 min / speed 5 until frothy. Pour the cream cheese mixture onto the biscuit base in the cake tin and smooth it out with the spatula. Then bake the cake in the oven (center, fan oven 150 degrees) for another 40 minutes. Take the cheesecake out of the oven, let it cool down a bit and then let it rest in the fridge for 3-4 hours.
5. A cherry compote goes well with it.