LivingRecipesRecipe for coulant type cheesecake with biscuit base

Recipe for coulant type cheesecake with biscuit base

Some recipes are capable of surprising us with a touch of innovation, even without losing their simplicity. A good example is this coulant-type cheesecake, which has gained popularity after being made by a contestant on the hit show “Masterchef”. The combination of the exquisite flavor of the traditional cheesecake with the pleasant texture of the coulant is pure delight on the palate. And here we bring you a very easy recipe based on cookies, do you dare to try it at home?

Super easy coulant cheesecake recipe

This recipe is full of good points (and flavor, of course!). For starters, it is quite inexpensive, since you will only need six very easy-to-find ingredients. If you follow the step by step that we show you below, it is easier to prepare than the cheesecake itself.

You must take into account one detail: since the center of the filling is soft (and not firm like in the traditional cheesecake), this coulant type cheesecake is quite fragile. So you should be very careful when unmolding it very gently. Tarta de queso blanda


  • Cream cheese: 600 gr
  • Cookies type Maria: 200 gr
  • Eggs: 6 units of size M
  • Butter: 100 gr
  • Liquid cream to assemble: 400 gr
  • Sugar: 200 gr
  • Pinch of salt
  • How to make coulant type cheesecake – Step by Step:

    1. We start by crushing the cookies that we will use to make the base . To do this, we can use a food processor, a blender / mixer or put them in a bag and crush them with a rolling pin. The important thing is to obtain a kind of granulated flour, not so fine, but relatively homogeneous.
    2. Next, we place the crushed cookies in a bowl and mix them with the melted butter, until a uniform dough is obtained.
    3. With this dough, we cover a 24 cm mold, lifting slightly on the sides (edge) to contain the filling. We put in the freezer for 30 minutes.
    4. While we wait, we take the opportunity to prepare the filling for our coulant-type cheese cake. In a deep bowl, mix the cream cheese, cream and sugar well with a pinch of salt.
    5. Add the eggs to this mixture and beat with a wire whisk until all the ingredients are well integrated.
    6. When the base is very cold, pour the filling over it and place in a preheated oven at 175ºC for 35 minutes.
    7. Remove the coulant-type cheesecake from the oven and let it cool at room temperature for about 90 minutes before carefully unmolding and serving.

    Note : the cooking time may vary depending on the power of your oven, so it may be necessary to extend it for another 5 or 10 minutes. When the cake is at the correct cooking point, you will see that it will have slightly risen over the entire edge. As it has cooled, the filling will go down and the inside will be soft and somewhat shaky.

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