Ingredients
For the shortcrust pastry:
132 g. of powdered sugar
270 g. butter 82% mg
3 g. salt
60 g. egg
535 g. of fine flour (90 w)
For the cheesecake filling:
550 g. Cream Cheese with Quescrem Goat Cheese Curls
75 g. of cream 35% MG
153 g. sugar
5 g. of lemon juice
25 g. of fine flour (90 w)
2 g. vanilla
5 g. orange zest
Preparation
1
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.
2
Cheesecake filling:
Mix the Quescrem Cream Cheese with the Quescrem Goat Roller together 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 carefully so as not to add air. Pour the mixture over the pre-cooked shortcrust pastry and bake in the oven at 150ºC 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.
