CHEESECAKE BETWEEN BRETAGNE AND CARAMBARS

Our partner "Au sucrésalé d'Aléa38" offers us a recipe for a cheesecake a bit special: between Brittany and Carambars!

Material:

- baking paper

- the adjustable pastry circle on sale on Outilsdecuisine.com which you can find here:

Adjustable cake circle mold in stainless steel for perfect cakes

You know how to make good cakes? Congratulations! But are they equally beautiful? Do you know how to present them, highlight them? For a successful cake there are 3 stages: the design, the cooking, then the demolding ... and often it is the disaster!

Ingredients (for a cheesecake for 2 people):

- 6 Breton pucks + 1 for decoration

- 25g of half-salted butter

- 200g from Philadelphia

- 70g of powdered sugar

- a packet of vanilla sugar

- 2 eggs

- 6 caramel caramels

- a tablespoon of whole cream

 PREHEAT THE OVEN AT 180 ° C.

 Emit the Breton pucks to obtain a fine powder. Mix this powder with the half-melted butter previously melted to obtain a sandy paste.

Set your circle to 10cm in diameter.

Put it on a piece of parchment paper and then on the plate of your oven.

Spread the powder of Breton pucks in the bottom of your circle by tamping well.

Bake for 10min and allow to cool.

Meanwhile, prepare the cheesecake maker: whip the Philadelphia with the white sugar and vanilla sugar; then add the two eggs.

In a bain-marie, melt your carambars completely with the whole cream.

Then add the mixture to the cheesecake maker. Mix everything well until a homogeneous paste is obtained.

Place the resulting apparatus on the layer of Breton puckers.

Bake for 40min at 130 ° C.

Allow to cool to room temperature then store in the refrigerator at least 12h before tasting.

At the time of tasting, gently unmold your cheesecake on a dessert plate and decorate it with a Breton puck cut in half.

GOOD TASTING !

Find the original article of our partner here.