Christmas Cheesecake
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Preparation : 20 min
Cooking : 1 h 5
Total time : 3 h 25 Rest : 2 h
8 people
20 g plain flour
3 yolks of eggs
150 g of sugar
200 ml of liquid cream
600 g of cream cheese (Philadelphia®)
8 strawberries
200 g of Petit Beurre® or shortbread cookies
120 g of melted butter
Associated products
RECIPE STEPS
1
Melt the butter in a double boiler.
Put the biscuits in the metal bowl and run the program.
- 200 g of Petit Beurre® or shortbread cookies
- 120 g of melted butter
Expert
00:40 / 13 / __°C
2
Fold and restart the program.
Remove the cap from the lid and then add the melted butter through the opening during the operation of the program.
Expert
00:30 / 13 / __°C
3
Spread the dough in muffin tins and press well with the bottom of a small glass.
Chill for 1 hour.
4
Preheat your oven to 180 °C (th. 6).
5
After cleaning the metal bowl, put in the flour, sugar and cheese then run the program.
While the program is running, add the eggs one by one through the opening, then the liquid cream.
- 20 g plain flour
- 3 yolks of eggs
- 150 g of sugar
- 200 ml of liquid cream
- 600 g of cream cheese (Philadelphia®)
Expert
04:00 / 13 / __°C
6
Pour this cream over the cooled tart bases and bake for 8 minutes.
7
Lower the temperature to 130 °C (th. 4/5) and continue cooking for 20 minutes.
8
At the end of cooking, turn off the oven, open the door and leave the cheesecake in for another 10 minutes.
Then place it in the fridge for at least 1 hour and serve it cold with strawberries.
Sprinkle with powdered sugar if desired.
- 8 strawberries
