D-Day was this weekend and the result was as attractive as in my imagination, it was just PERFECT! The light cheesecake cream but at the same time with the hold and then the caramelized crust that reminds of a crème brûlée is just a hell of a good idea
It will surely be my favorite cheesecake recipe!
- For 6 persons
- Preparation: 20 min
- Cooking: 50 min
- Rest: One night
– 180 g of English shortbread (McVeties for me)
– 80 g of melted butter
– 250 g of Philadelphia or St. Morêt
– 6 tablespoons of heavy cream
– 3 eggs
– 1 tablespoon flour
– 150 g caster sugar
– 50 g caster sugar
– 10 cl of whipping cream
– Some raspberries (frozen for me)
– Mint leaves
Preheat the oven to 180 ° C.
Mix the English shortbread until they are powdered. Then add the melted butter and mix. Garnish the bottom with a 23 × 23 cm square pan, tamping well so that the thickness is the same everywhere.
Chill while waiting to prepare the cheesecake.
Whisk the cheese and the crème fraîche with the eggs and the sugar, stir in the flour. Whisk well until the mixture is smooth.
Pour this cream on the biscuit base and cook for 50 minutes by lowering the oven to 150 ° C. The medium should be slightly trembling at the end of cooking. Leave to calm, then put in the refrigerator overnight.
The next day, cut the cheesecake into small individual squares.
Sprinkle each square of cheesecake with caster sugar, pass the blowtorch over the sugar to caramelize it.
Mount the whipped cream and decorate the cheesecake squares with a pastry bag.
As a final touch, place a raspberry on the whipped cream and a small mint leaf.