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Recipe : **** Cheese cake

Cheese cake
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Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    50 min
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    3 h 20
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
cake, cheese, Cheese cake

Recipe's Ingredients

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  • 3 eggs, separated
  • ¼ teaspoons fine salt
  • ¼ baking powder
  • 6 tablespoons cold, unsalted butter
  • 3 tablespoons cold milk
  • 200 g all-purpose flour
  • 90 g finely granulated sugar
  • 35 g cornstarch
  • 250 g fromage blanc
  • 40 g finely granulated sugar
  • 9 g vanilla sugar
  • 80 ml milk

  • Recipe preparation steps

  • 1
    For pâte brisée sucrée: combine flour, sugar, salt, baking powder, and butter in the bowl of a food processor. Process for 10 to 12 seconds until the mixture is dry and crumbly. Add milk and pulse 12 to 14 times until the dough begins to hold together, but before it turns into a ball. Remove dough from processor bowl and shape into a smooth disk. Wrap with plastic wrap and refrigerate for at least an hour. (The dough may be stored in the refrigerator for 2 to 3 days.)
  • 2
    Bring dough to room temperature. Roll the dough on a floured work surface until it is 3 millimeters (1/8 inch) thick and 28 centimeters (11 inches) in diameter. Transfer the dough to a 22-centimeter tart pan and gently press it into the bottom and fluted sides of the pan. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.
  • 3
    Preheat oven to 190°C .
  • 4
    Line the tart dough-filled pan with aluminum foil and pie weights. Blind bake for 8 minutes. Remove weights and foil and continue baking for 2 minutes more. Set aside to cool before filling.5. Preheat oven to 165°C .6. For filling: combine the fromage blanc, sugar, vanilla sugar, and egg yolks. Mix milk and cornstarch and strain into fromage blanc mixture. Beat egg whites until stiff and fold into fromage blanc mixture. Pour filling into cooled tart shell.7. Bake for about 35 minutes until the filling rises in the center and the top starts to brown. Increase heat to 205°C and bake for an additional 5 minutes or so until the top is brown and a knife inserted in the center comes outs dry. The top may crack a small amount. The tart will raise considerably as the air captured in the egg whites heats and expands. When removed from the oven, the tart will begin to slowly collapse until the top is essentially flat.8. Serve warm or cool.
  • Ready !



 

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