Cheese cake (5)
Instructions
Mix the crumbled rusks with butter and 2 tablespoons sugar and form a base, pressing on the bottom of a mold on board mobile (22 cm diameter).
In a bowl, combine 1/2 cup of sugar to flour and cheese, with a pinch of salt.
The cheese should be at room temperature (I use goats to whole cow's milk, very fresh).
Add the vanilla and the egg yolks, one at a time, stirring well.
Add the cream and Lastly, gently, the egg whites.
Pour it into the mold, on toast, and put in the oven already pre-heated to 170 degrees for an hour, until the test of the toothpick in the center of the cake, will succeed.
If you want to, this dessert can be garnished, once well cooled, with whipped cream or with a currant jelly.
Ingredients and dosing for 6 persons
- For the base:
- Non-sweet biscuits finely crumbled
- 1 1/2 cup of butter
- 1/2 cup of white flour
- 1/2 cup of sugar
- 2 tablespoons of sugar
- 1 pinch of salt
- 450 g of creamy fresh white cheese
- 1 sachet of vanillin
- 4 egg yolks
- 1 cup of whipping cream
- 4 egg whites mounted to snow