Start by preheating the oven in traditional heat to 170 ° C.
To make the base, mix the cookies, cinnamon and melted butter, then pack the mixture into the bottom of a 20cm round mold with removable hinge.
For the garnish, beat the cream cheese then add the mash, eggs, crème fraîche, sugar and cinnamon. Finally add the flour and vanilla. Beat well to homogenize everything.
Pour the preparation on the biscuit base then put in the oven for 1:05. Let cool then put in the fridge.
Make the whipped cream by beating the cream and icing sugar until a firm whipped cream is obtained. Garnish a pastry bag fitted with a fluted nozzle then decorate the cold cheesecake.
Notes:
Like all cheesecakes, it will be even better two days later.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)