Recipes
Cheesecakes with Madame Loïk
4 pers.
45 min
12 hr
Ingredients for :
4
people
75
g
Powdered sugar
3
Sheets
Gelatin
100
g
Plain biscuits like a speculoos
1
Unit
Lime
25
g
Ricotta
Method :
- Crush the cinnamon biscuits into a fine powder using a rolling pin.
- Melt the Slightly Salted Traditional Butter and mix it with the biscuit crumbs. Combine well using your hands.
- Place 10 cm pastry rings on a baking tray lined with parchment paper. Pour in the biscuit base and press it down firmly with your fingers. Refrigerate.
- Soften the gelatin sheets in cold water.
- Whisk together the Madame Loïk Nature Whipped Cheese with Guérande Salt, ricotta, and Paysan Breton Thick Cream.
- Add the sugar, lemon juice, and zest. Mix well.
- Melt the drained gelatin sheets in the microwave with 2 tablespoons of water.
- Stir one tablespoon of the cheesecake mixture into the melted gelatin, then incorporate this mixture into the rest of the cheesecake filling. Mix well.
- Pour the cream into the pastry rings over the biscuit bases. Smooth the surface and refrigerate for 12 hours.
- Once set, remove the cheesecakes from the molds by running the blade of a knife around the edges.
Paysan Breton tip
You can also make a large round cheesecake using a 30 cm pastry ring.
You'll also love
These recipes
Click here for new recipes, meals and even more cooking ideas!
View all recipes
