INGREDIENTS For the biscuit base 130 g of pink biscuits from Reims 50 g of soft butter For the device 600 g from Philadelphia 100 g thick whole cream 3 eggs 25 g flour 120 g caster sugar 2 tablespoons rose water For the topping 200 g Rhubarb & Geranium jam Some strawberries Some raspberries PREPARATION Preheat the oven to 150 degrees. Crush the cookies in a freezer bag using a rolling pin. Add the soft butter until you have a thick paste. Spread in the bottom of a baking circle (or a hinged mold), flatten to form a thick crust. Beat Philadelphia, cream, eggs, rose water and sugar before adding flour. Pour into the pan and cook for an hour. The preparation must remain shaky at the end of cooking. Leave overnight in the refrigerator. Unmould the cheesecake, cover with jam and fresh fruit. Serve without further delay.
