First we prepare our cheesecake crust, we ground up our Little Hearts biscuits. We can do it by hand or with our kitchen robot. The biscuits are very crunchy so will be easier with kitchen robot.
We melt 100 g of butter and mix it with the grinder biscuits.
Prepare your mold with baking paper or grease ir and place the crust. You can use a glass to press the crust into the pan and over the edges.
To prepare the cheesecake mix the creme fraiché with some drops of vinegar, a pinch of salt and a lemon juice teaspoon and mix it.
Now add the cream cheese and mix it low until you have a smooth texture, do not overmix.
Add 3 eggs and 1 yolk, 1 teaspoon vanilla extract, sugar, cornstarch and mix all together.
Preheat your oven 392º Fahrenheit (200º Celsius).
Bake the cheesecake for 1 hour, depending on your oven.
Let your cheesecake cool for 2 hours room temperature before serving, or 1 hour room temperature or 1 hour into the fridge.
Prepare the cheese frosting mixing the cream cheese, full fat cream and confectioners sugar until you have a smooth frosting similar to heavy cream.
Place the frosting on top of your cooled cheesecake and decorate it with Little Hearts biscuits. You will love the acid cheesecake with sweet frosting and crunchy biscuits.