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American lemon
cheesecake
Raspberry marshmallows
bowl
bowl
× 10/12
whisk
For the cheesecake base:
• 180 g plain biscuits
• 90 g melted butter
• 20 g caster sugar
For the topping:
• 900 g plain soft
cheese with 25% fat
• 260 g caster sugar
• Pinch of salt
• 70 g flour
• Zest and juice
of one lemon
• 600 g thick cream
with 30% fat
• 8 eggs
• 1 tsp of vanilla extract
For about
70 marshmallow cubes:
For the marshmallows:
• 500 g + 35 g caster sugar
• 70 g glucose
• 15 cl water
• 12 large sheets
of gelatine
• 180 g egg whites
• 100 g raspberry pulp
• A sugar thermometer
For the coating:
• 50 g cornflour
• 60 g icing sugar
Prepare the base:
Preheat oven to 180°C, then crush the
biscuits into crumbs in a bowl. Mix with the sugar and melted
butter. Line the bottom of a 28 cm diameter spring form cake
tin and place in the oven for 12 minutes. Remove the tin and
turn the oven up to 210°C.
Prepare the topping:
In the stainless steel bowl with the mixer
attached, add the soft cheese, sugar, salt, flour, lemon, attach
the lid and mix on speed 1 for 30 seconds. Then add the cream,
eggs and vanilla and mix at speed 1 for 30 seconds. Lift the
head of the appliance, scrape the sides with a spatula, close
and mix again at speed 3 for 1 minute.
Butter the tin and pour the mixture over the base of the
cheesecake. Bake for 10 minutes at 210°C and then lower the
oven temperature to 120°C for 1 hour. Leave the cheesecake to
rest in the oven, then place in the refrigerator at least 3 hours.
Tip: You can replace the biscuits with crumbled gingerbread
biscuits.
Put the gelatine to soak in cold water. Put 500 g caster sugar,
the glucose and water in a large saucepan over a high heat.
Meanwhile, pour the egg whites and 35 g of sugar into the
stainless steel bowl fitted with the balloon whisk. When the
syrup in the pan reaches 110°C, turn the machine on speed
6 in order to obtain a firm meringue. When the syrup is at
130°C, turn off the heat and mix in the drained gelatin sheets,
then pour this mixture over the stiffened eggs. Turn on speed
4, then gradually add the fruit pulp. Leave to blend until the
mixture cools and becomes slightly firm. Pour the mixture into a
greased rectangular tin and leave to stand for at least 1 hour in
a refrigerator. Cut your marshmallow into small cubes and coat
with the icing sugar-cornstarch mixture. Leave to dry on a rack.
beater
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