- 150gr cookies
- 50gr melted butter
- 100gr sugar
- 2 egg yolks
- 2tbs cornstarch
- 500gr mascarpone
- 200gr creme fraiche
Butter a springform pan and line with parchment paper. I cut a circle slightly larger than the pan so there is a bit of an edge. This is to prevent any leaking. The butter will help the parchment to stick. Finely crush the cookies and mix it with the melted butter. I used a blender to pulse the cookies, which is much easier than stomping them with a rolling pin. Even out the cookie mix into the pan using the back of a spoon to compress and smooth the bottom. Put this in the refridgerator to set.
Now on to the topping. Mix the egg yolks with the sugar and the cornstarch first. I do this first so I don’t get any starch lumps. Then add creme fraiche and bit by bit add the mascarpone. I mix this by hand, but if you use an electric mixer you can add more stuff at a time. Thoroughly mix until the clumps of mascarpone are gone and the topping is smooth.
Pour the topping onto the bottom and bake for about 40 minutes at 190C/374F in the center of the oven. When the cheesecake is done it will still have a wobble to it. If it’s too liquid leave it in for a bit longer. The topping might puff up a bit (as it has with mine this time), but this will fall back down. Turn off the oven and leave to cool with the oven door ajar. When the cheesecake has cooled down enough, leave it to set in the refridgerator for a couple of hours or overnight.
For the cookies I used “bastogne koeken” I’m not sure what a US substitute would be. Perhaps gingersnaps? This cake is also wonderful with cherry pie filling on top. This cheesecake is a big hit with friends and family. NomNOM!