Cheescake de Plougastel
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 4 pers
- 125 g biscuits (Breton shortbread type)
- 65 g de beurre
- 250 g faisselle (cottage cheese drained into a mould pierced with holes)
- 7-10 Tbsp 2 eggs
- 12,5 cl single cream
- 1 tbsp. flour
- 7-10 Tbsp ½ citron (non traité)
- 150 g strawberry
- 50 g de sucre
- 7-10 Tbsp ½ gousse de vanilla
- 1 salt pinch
- 1 sector de basilic
Directions
- 1
1 Melt the butter in a saucepan. Brush a removable-bottomed pan with the butter. Reduce the biscuits to powder, mix them with the remaining melted butter. Line the bottom of the pan, pressing down on the bottom.
- 2
2 Preheat the oven to 150 °C (th 5). Grate the zest of half a lemon. In a bowl, whisk the faisselle with the sugar and salt. Add the flour and eggs, while whisking, then the cream and lemon zest.
- 3
3 Pour the crème à la faisselle into the mould. Bake and cook for about 40 minutes. Let the cheesecake cool, cover and keep in a cool place for at least 6 hours.
- 4
4 Rinse and remove the stalks from the strawberries. Place 60 g of them in a saucepan with 10 cl of water, the sugar and half a vanilla pod split and scraped. Cook until the juice turns into syrup. Remove the bean, mix and filter.
- 5
5 Cut the remaining strawberries into quarters and place them in the syrup. Thinly slice and chop the basil, add it. Leave to marinate for 30 minutes in a cool place. Unmould the cheesecake, cover it with the strawberries and coat it with coulis.
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