To celebrate the bottles of Cordon Rouge offered by our dear employer for the Christmas and were stored in my living room for far too long, so it all Naturally I organized a little party on Saturday in my apartment with my colleagues and friends now.
This type of "gathering" is always an excuse for good food .. and especially for making cakes that I usually allow myself Wishing .. innovate in this area (c.à.d not even make a half-cooked), I am making a cheesecake which was very very successful ...
The secret of this cheesecake is first in its base: I am based spiced and not based small butter. This really adds an interesting touch and more relieved I found: mixed with butter, gingerbread reveal their full flavor ..
Then I prepare the cheesecake from St. Moret and cream (I think the Duchess philadelphia cream is also an adequate solution ..).
Finally, I used microplane grater to my (by far my best buy on a culinary level) for a lemon zester bio: a treat!
You Will Need ..
speculoos 125g (1 packet)
75g butter 600g
St. moret
1 dl whipping cream 2 eggs
+ 2 egg yolks 175g sugar
The zest of one lemon
1 tablespoon lemon juice 1 tablespoon
coffee extract natural vanilla
Preheat oven to 180 ° C.
In a blender, mix the biscuits and butter. Spread the dough into a round mold with the tips of your fingers. The mold must be coated evenly.
Then mix the holy Moret, cream and sugar. Add eggs and vanilla extract. Stir in the lemon zest and a tablespoon of lemon juice.
Pour the mixture over the biscuit base and bake for 45 minutes.
At the end of baking, the cheesecake will be inflated: it is perfectly normal ... Let cool for 2 / 3 hours before serving.
Bon appetite!
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