Voici le type de biscuits à utiliser pour réaliser un bon cheesecake selon Christophe Michalak

Christophe Michalak is the specialist who must be called in matters of pastry. Fortunately, the chef does not hesitate to regularly share his knowledge and secrets to obtain delicious delicacies. On the site of Cheesethe latter unveiled his favorite ingredient for Make the base of any cheesecake.

To succeed in this recipe every time, Christophe Michalak recommends the use of a very special type of cookie. “All dry cookies are suitable. I like speculos. They must be reduced to crumbs and bind everything with 15 to 20 % of their weight in melted butter. The important thing is to have the ratio of a third of cookies, for two thirds of cream. »»he explained.

And as the professional pastry chef never miss an opportunity to share the details of his preparations, he also published One of its favorite cheesecake variants. This preparation is made up of lime.

The recipe for lime cheesecake way Christophe Michalak

The ingredients

For the sanded base:

• 300 g crumbled speculos
• 30 g of melted butter

For cheesecake:

• 60 g of cream
• 20 g of caster sugar
• 75 g white chocolate
• 50 g d’œufs
• 125 g white cheese
• 125 g de Philadelphia

For the lemon whipped cream:

• 150 g of cream
• 1 lemon zest
• 2 gelatin sheets
• 100 g white chocolate
• 80 g of Citron Vert

For the Guoyave confit:

• 200 g guava puree
• 20 g of sugar cassonade
• 3 g of pectins

The steps

For the preparation of shortbreads:
Combine speculos with melted butter.
Place this mixture in a stainless steel mold in the shape of your choice and flatten it well with your hands.

For the preparation of the cheesecake:
Heat the cream with the sugar in a saucepan.
Add the hot cream to the white chocolate and mix until the mixture is smooth.
Incorporate the eggs, the blanc cheese and the Philadelphia, then mix again.
Arrange this preparation on the basis of shortbread. Bake at 90 ° C for 35 minutes.

For the preparation of the lemon whipped cream:

Heat the cream with the lemon zest and the gelatin in a saucepan.
Once heated, mix this cream with white chocolate and lime juice. Leave to cool and set aside in the refrigerator overnight.

For the preparation of the Goyave confit:

In a saucepan, heat the guava puree, brown sugar and pectin. Bring everything to a boil.
Leave to cool and set aside in the refrigerator.

For assembly:

Mount the lemon whipped cream.
Unmold the cheesecake once cooled.
Form Chantilly balls using a 13 mm fluted socket.

Add a slightly whipped guava confit between each whipped cream. Decorate with pieces of strawberries, garden flowers and wood strawberries.
Good tasting!

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Editor

After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …