+Biscuit base
°125 grams of dry biscuits such as "Breton pancakes"
°55 grams of speculoos
°80 grams of unsalted butter
+cheesecake maker
°600 g philadelphia cheese cream
°300 grams of heavy cream 33�t minimum
°160 grams of powdered sugar
°40 grams of T45 flour
°5 eggs
°1/2 lemon juice + zest

Crumble biscuits (with a mixer). Melt the butter (in the microwave) and pour it over the biscuits. Mix well with a fork.
Line a perforated baking sheet with aluminum foil and place a sheet of parchment paper on top. Place a high circle 20 cm in diameter on top. Folding edges of the leaves on mold to wrap it well.
Pour the biscuit mixture into the bottom and pack well.
Cheesecake biscuit base
Place the plate in the refrigerator.
Preheat oven to 180°C, rotating heat.
In the bowl of the robot, put the Philadelphia, the cream, the sugar, the flour and the eggs. Mix with the slow speed sheet (not with a whisk, do not incorporate air so that the cheesecake does not crack during cooking!). When the mixture is smooth, or almost (you don't mix for long and there may be small pieces of Philadelphia), stop mixing and add the zest and juice of the half-lemon. Continue to mix with the leaf gently, just to evenly distribute the lemon.
Remove the tray from the refrigerator, pour in the cheesecake mixture and bake for 20 minutes at 180°c, then lower the temperature to 100°c and continue cooking for 60 minutes. 
Cheesecake preparation
At the end of cooking, open the oven and let cool for 15 minutes. Then gently slide the circle with parchment paper and aluminum onto a dish (I use a large spatula). Place immediately in the refrigerator for 2 hours.
Cheesecake in the refrigerator
After 2 hours, gently remove the aluminum foil and parchment paper by sliding.
With a thin knife blade dipped in a glass of lukewarm water, peel off the circle of the cheesecake.
Put back in the fridge for at least 3 hours.
Serve chilled with a red fruit coulis.

Enjoy !