I recently received a package yourself basket of products to be tested by my choice, and there found a pot of spiced paste ... Just open it a flood of goodies which stirred the nose, relying on taste buds to dive in now ... My beloved half did not also pray for them to make fabulous bread;) View down the pot, I had to hurry for use in the kitchen!
This is the first published recipe, but the second tested, so a sequel coming soon: D
Note: I wanted mottling of cheesecake, but I did not quite cut the dough with the device cheesecake, so I got more dessert "spotted" as marble, if you want to try again, I urge you not to mix 4 tablespoons of cheese paste spiced but fully half of the preparation for more homogeneous and therefore easier to mottles;)
Lemon Cheesecake speculoos
for a springform pan 18cm diameter
digestive biscuits 100g
300 g 200 g fresh square
beat cream cheese 40% fat
60 g sugar 100 g golden
paste spiced LOTUS
2 eggs 20g butter 1 large
tablespoon almond puree
digestive biscuits 100g
300 g 200 g fresh square
beat cream cheese 40% fat
60 g sugar 100 g golden
paste spiced LOTUS
2 eggs 20g butter 1 large
tablespoon almond puree
1 drop of essential oil of lemon
Preheat oven to 150-160 ° C. Shirts
the bottom of your springform pan with parchment paper, butter the edges.
Mix finely biscuits, melt the butter in the microwave and add the mashed
almonds for it to relax well.
Mix all the powder biscuit, then spread it all in the bottom of your mold
, flattening is well with the bottom of a glass dish or with a teaspoon.
(layer cake must be evenly distributed). Refrigerate
In a bowl whisk relax (electric or not) your expenses and your square cheese. Add sugar, stir, then the eggs one by one by not mixing too much between each.
In a small bowl nice time 4 tablespoons cheese prepared with pulp speculoos.Réservez.
Run two "drops" of ET lemon in the rest of the cheese mixture then mix quickly.
Pour a little lemon mixture over the biscuit layer and pour a ribbon
concentric diluted biscuit dough, then the formula remaining lemon and then the rest of biscuit dough on top.
Using a needle, a fork, from peak to skewer or a chopstick, make a zig zag in the dough as if you draw a star.
Bake for one hour. The center of your cheesecake should still be wobbly.
Turn the oven with the cheesecake and let cool in the night. The next day chill until drinking (at least noon ideally).
PS: Coming soon, another delicious cake to paste spiced !
PPS: and the next challenge, caramelized biscuits and homemade pasta according to Tart'in : D
Preheat oven to 150-160 ° C. Shirts
the bottom of your springform pan with parchment paper, butter the edges.
Mix finely biscuits, melt the butter in the microwave and add the mashed
almonds for it to relax well.
Mix all the powder biscuit, then spread it all in the bottom of your mold
, flattening is well with the bottom of a glass dish or with a teaspoon.
(layer cake must be evenly distributed). Refrigerate
In a bowl whisk relax (electric or not) your expenses and your square cheese. Add sugar, stir, then the eggs one by one by not mixing too much between each.
In a small bowl nice time 4 tablespoons cheese prepared with pulp speculoos.Réservez.
Run two "drops" of ET lemon in the rest of the cheese mixture then mix quickly.
Pour a little lemon mixture over the biscuit layer and pour a ribbon
concentric diluted biscuit dough, then the formula remaining lemon and then the rest of biscuit dough on top.
Using a needle, a fork, from peak to skewer or a chopstick, make a zig zag in the dough as if you draw a star.
Bake for one hour. The center of your cheesecake should still be wobbly.
Turn the oven with the cheesecake and let cool in the night. The next day chill until drinking (at least noon ideally).
PS: Coming soon, another delicious cake to paste spiced !
PPS: and the next challenge, caramelized biscuits and homemade pasta according to Tart'in : D
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