Use a springform pan of 20 to 24 cm in diameter maximum — no larger, otherwise the cake will not be tall enough. Butter the sides and place a sheet of parchment paper on the bottom of the pan.

Step 1: preparing the base
Ingredients:

• 200 g of speculoos biscuits, crushed into crumbs
• 80 g of melted butter

Place a sheet of parchment paper on the bottom of the pan. Quickly mix the butter and the speculoos crumbs together and press this mixture firmly into the bottom of the pan. In a preheated oven, bake for 15 minutes at 180°C.

Step 2:
Ingredients for the Cheesecake batter:

• 750 g of Philadelphia cream cheese
• 150 g of sugar
• 4 eggs + 2 egg yolks
• 130 g of thick crème fraîche
• 30 g of flour
• 1 lemon zest
• 1 sachet of vanilla sugar

Beat the cream cheese at low speed. Add the sugar and vanilla and beat again, then add in order: the zest, the flour, the eggs, and the crème fraîche. Pour this mixture into the pan.

Oven preheated to 180°.
Bake for 15 minutes at 180°.
Lower the temperature to 100° and bake for 1 hour. Turn off the oven and leave the Cheesecake to cool in the oven with the door slightly ajar for another hour. Refrigerate overnight.