Preparation Steps

• Preheat the oven to 180°C (356°F) with fan. Melt the butter and brush the inside of a 22-23 cm springform pan with it, then refrigerate the pan.
• Crush the biscuits into fine crumbs. Add the melted butter and mix quickly. Spread in the bottom of the pan and press down for a smooth surface. Bake for 12 minutes.
• In a mixing bowl, combine cream cheese, fromage blanc, and crème fraîche, and mix gently with a whisk to avoid incorporating air. Sift in the powdered sugar and mix until combined.
• Scrape the seeds from the vanilla pod and add to the mixture along with the liquid vanilla. Add eggs one at a time, mixing gently until fully incorporated to achieve a smooth mixture.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 120°C (248°F). Pour the cream mixture onto the cooled crust and bake for 1h20 to 1h30, based on your oven.
• At the end of baking, quickly open the oven door and gently shake the pan: if the center is set but slightly wobbly, it's done, otherwise continue baking a few more minutes.
• Quickly close the oven door and let the cheesecake cool in the oven for at least 1 hour.
• Let it rest outside the oven for another hour, then refrigerate for at least 5 hours before serving. Serve with raspberry coulis, mango, or salted butter caramel.