Pure ewe's milk Tomme des Cazelles cheesecake
Tomme Nature
45
20
6
Ingrédients
200g speculoos or shortbread biscuits
80g melted butter
250g Tomme des Cazelles pure ewe's milk cheese
150g mascarpone
100g cottage cheese
100g sugar
2 eggs
1 tbsp. flour
1 teaspoon vanilla extract
10 cl single cream
200g red fruit (raspberries, strawberries, blueberries, etc.)
50g sugar
1 tbsp. lemon juice
Les étapes
de la Recette
For the base: crumble the biscuits and mix with the melted butter. Press the mixture into the base of a springform tin lined with baking paper. Set aside in a cool place.
For the cream: preheat the oven to 160°C. In a bowl, whisk the grated plain tomme cheese with the mascarpone, fromage blanc and sugar. Add the eggs one at a time, then the flour, vanilla extract and cream. Mix until smooth.
Pour the mixture over the biscuit base and bake for 40 to 45 minutes. Leave to cool in the half-open oven, then place in the fridge for at least 4 hours (ideally overnight).
Prepare the coulis: blend the red fruit with the sugar and lemon juice. Strain through a sieve if necessary for a smoother coulis.
Unmould the cheesecake, top with the coulis and enjoy!
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