Emanuelle Laura Gemser Chomik

Cheesecake 30-year anniversary

Yes! I offer you for a whole cheesecake PINK in honor of la vie en rose Sabrina, a dear friend who has just celebrated its 30th anniversary. A wonderful evening all pink with wonderful colorful dishes including mine.

is a pure coincidence that I started to make a cheesecake at her party and it turns out that this type of dessert is one of his favorite lemon cake with Sylvie, and lemon tarts .. . brief has been understood, Sabrina loves lemon.

This time my recipe is different from those posted long ago in this blog ... I would say that for once, I am proud of my recipe, because I think it is closer to real cheesecake Americans to have tasted a few in NYC.

For the biscuit:
- 1 packet of spiced (100g)
- 1 package of small-read "Tea" or small butter (100g)
-
125g butter - 40g brown sugar
- 1 pinch of salt or use salted butter if

For the garnish:
- 300g Greek yogurt (creamy, thick yogurt)
-
cheese 100g - 300g of fresh cheese ("Kiri" simply)
-
4 eggs - 100g sugar
- 1 tablespoon flour
- Zest and juice of one lemon (untreated)

The trick to obtain a dough with the cookie is
(1) to crush them finely with a rolling pin. Either put the biscuits in a plastic bag and then roll the top. Please do not put too much air when closing the bag, otherwise it explodes everywhere obviously.
(2) melted butter that is mixed with the biscuit crumbs cured once spent cooking.

Preheat the oven to 5 (150 ° C).

To prepare topping, nothing more simple and faster than using a robot where you first mix eggs, sugar and flour. And then add the "so-called" cheese (white, fresh cream, etc. ...), with zest and lemon juice. The pink color was obtained with candy decorations, mini red balls that I melted in a mini bottom water to mix with the cheese.
It beats all this for a while to make homogeneous the filling (do not forget the spoon flour, believing in my experience). The mixture

biscuit / butter is placed at the bottom of a large cake pan (bottom amovile if you have) which is poured over the filling. Not true, classic is not it (except for apple pie). In the oven always th. 5 for an hour.

was allowed to cool and possibly put in the fridge 2 hours before serving. Not too far, just to keep the good crunchy biscuit base.
I let you taste ........... and again happy birthday Sabrina.