Categories: Desserts

Cheesecake

Airy and slightly lemony, to enjoy unflavoured or to customized according to your taste…

Here, served with marrons glacés kibble and a gold leaf.

For 4 people

120g (4 oz) of speculoos
50g (1/4 cup) of salted butter
300g (10 oz) of Philadelphia
100g (3,5 oz) of heavy cream
50g (1/4 cup) of sugar
1 egg
40ml (1,5 fl oz) of lemon juice
2 gelatin leaves

Crush the speculoos in a bowl. Add the melted butter and mix well.
Place 4 pastry circles (8cm diameter) on a cutting board covered with a baking paper sheet. (Or each directly on their serving plate).
Tu ease unmolding, line the molds with plastic wrap.
Spread the buttered crumbs at the bottom of each circle and press with a spoon. Set aside in the fridge for half an hour.

Put the gelatin leaves in cold water to soften.
In a bowl, mix the Philadelphia, the heavy cream, the sugar and the egg yolk until smooth.
Beat the egg white until firm and gently add it to the cheese cream.

Pour the lemon juice in a pan and warm up. When it starts to boil, remove from heat and add the squeezed gelatin leaves. Mix until they are melted, let cool down for a few minutes and mix with the cheese filling.

Pour the filling on the biscuits and set aside in the fridge for at least 4 hours.

When ready to serve, unmold the cheese cakes. You can enjoy them nature, or with a red fruits or exotic fruits coulis.

Here with marrons glacés kibble and a gold leaf.

Plates: Végétal or @ Bernardaud

Fabrice