Velvety Lemony Cheesecake

I am not a big fan of cheesecake. However, I had some velvety cheese which was 2-days near to expiry. I wouldn’t be able to eat 500g on my own so.. my last option was to bake it! At least I would be able to keep the baked cake for a longer period 😀 I found it nice, that’s why I’m sharing the recipe..


500g white velvety cheese (fromage blanc velouté)
125g sugar powder
1½ tbsp corn flour (maizena)
3 eggs (separate yolks from whites)
1 lemon’s grated zest
250g biscuits or speculoos (I used tennis biscuits)
75g slightly salted butter
Additional butter for greasing


  1. Preheat oven at 180 degrees. Grease a tart pan (I used a glass one) with butter and cover the base only with grease paper.
  2. Blend the biscuits with the 75g butter until everything turns powder-ish. Press and compact the biscuit mix into the pan just like a tart base. Place the pan in fridge to be used later.
  3. Hand-mix white cheese, sugar, corn flour and egg yolks into a smooth batter. Add the lemon zest and blend some more.
  4. Blend the egg whites to snow and combine with care into the above mixture. Pour the mixture into the prepared pan and bake for 25-30 minutes. I adjusted the oven to top-bottom heater.
  5. Let cool down, place in fridge and serve cold.

Some pics of my doings:

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