Ingredients
For the shortcrust pastry:
132 g powdered sugar
270 g butter 82% M.G.
3 g salt
60 g egg
535 g flour (90 W)
For the cheesecake filling:
550 g Quescrem with Goat Roller
75 g cream 35% G.M.
185g egg
153 g sugar
5 g lemon juice
25 g flour (90 W)
2 g vanilla
5 g orange zest
Preparation
From shortcrust pastry:
Mix the sugar with the salt and butter.
Add the eggs and finally the flour (without overworking).
Roll out the shortcrust pastry and cover the bottom and sides of the mold.
Cheesecake filling:
Mix the Quescrem con Rulo de Cabra with the sugar, vanilla and orange zest. Then add the cream at room temperature and the lemon juice. Then add the flour and mix well. Add the egg and mix, being careful not to add air. Pour the mixture over the pre-cooked shortcrust pastry and bake in the oven at 150 ºC in a bain-marie for 70 minutes.
Then turn off the oven and continue cooking for another 20 minutes. Cool well before serving.
Presentation
Garnish with fresh figs, cut lengthwise into quarters.
