Olalah, a little wind of laziness is blowing through this blog… This is probably due to the sunless heat, which makes you want to binge on ice cream in front of the TV rather than turn on the oven and bake cakes! I’m also taking advantage of my last week before going back to work to tidy up my apartment (yes, when everyone else goes on vacation, I go back to work!), but I’m back with a tasty but fresh recipe for an iced cheesecake.
I’m still in my no-bake phase (and I’m about to announce the winner of the book), so I thought I’d try out this recipe, which takes creamcheese out of the freezer. Well, technically the cake isn’t completely no-bake, since you have to bake the cookie base with the butter for 10 minutes, but compared with recipes that call for the cream to be slow-baked for 2 hours, this can be considered a no-bake cheesecake.
I borrowed the recipe from“The Happy Cooking Friends“, which itself was inspired by Jamie Oliver’s Black Forest Cheesecake. I followed Girlycooker’s recipe to the letter (except that I used cookies for the base) and I also made David Lebovitz‘s recipe for a chocolate sauce that won’t set. It’s a real discovery but the proportions were gigantic to cover my 6 mini-cheesecakes (if you make it, you can divide the quantities by 2, or even 3). I froze the rest and it seemed to work, so I think the best plan for next time would be to freeze it in ice cube trays and take out a cube or two to go with the ice cream…
We enjoyed these cheesecakes with my friends in front of the French team’s quarter-final match, and they went down in a flash. The result is super gourmet! Even so, I prefer the original cheesecake recipe. Maybe it’s my Norman side, but I like the tangy touch of fromage frais in the original recipe, which I missed here. My friends, on the other hand, loved it, so if, like Girlycooker, you’re not a fan of cheesecake in general (or you like it but fancy a change), go for this recipe, which is less typical and stronger in flavor!
There’s nothing too complicated about how to make this iced cheesecake. Start with the base, melting the butter and mixing with the broken cookies. Pack well into a springform pan (large version) or individual circles and bake for 10 minutes (be careful if you’re making a family version, it’s a real pain to unmould, so don’t forget the baking paper). For the cream, simply whisk the egg yolks with the sugar, then add the stiffly beaten egg whites, the whipped cream and the beaten cream cheese (it’s the whites and the whipped cream that give it that airy texture that dilutes the taste of the cheese a little), and if you like, add the chocolate shavings. All that’s left to do is fill the mould or lined circles with the cookie base, and place in the freezer for at least 4 hours.
Simply remove the iced cheesecake(s) half an hour before eating, and unmold with a blowtorch (or simply by removing the rim for hinged molds). Incidentally, I found this a little awkward. You really have to calculate carefully, because in the small version, the cake heats up very quickly (too late it’s frozen, too early it’s melted…). I found this less practical than the classic recipe, which can be taken out at any time and doesn’t suffer from the delay.
Despite everything, I found this recipe a really nice change of pace, and I may do a chocolate version again.
And before you find the recipe to print out, let me announce… drum roll’… that Yaëlle H has been drawn to receive “Gâteau sans cuisson” from Marabout! Well done Yaëlle, you’ll be able to try the chantilly again and make Mum a nice After Eight cake to celebrate!
And for the rest of you, you can buy the book for 7.99 euros!
Table des matières
Cheesecake glacé façon stracciatella
Ingredients
Base
- 75 g de beurre doux
- 300 g de biscuits au chocolat (cookies au chocolat pour moi)
Appareil à cheesecake
- 250 g de sucre en poudre
- 6 œufs
- 400 mL ml de crème entière liquide
- 560 g de cream cheese
- 1 cuillère à soupe d'extrait de vanille
- 150 g de copeaux de chocolat noir ou au lait (j'ai mixé une tablette au robot bol)
Sauce chocolat qui ne fige pas
- 250 mL d’eau
- 100 g de sucre en poudre
- 160 g de glucose (ou liquide sucrant tel que le miel)
- 75 g de cacao en poudre non sucré
- 55 g de chocolat noir haché
Instructions
Base
- Tapisser un moule à charnières de papier sulfurisé. Mixer les biscuits au robot (ou les écraser à la fourchette) et y ajouter le beurre fondu. Mélanger et bien tasser dans le fond du moule pour faire une couche de biscuits homogène. Mettre au four 10 minutes à 180°.
Crème
- Séparer les blancs des jaunes et faire blanchir le mélange sucre/jaune pendant 7 à 10 minutes (le mélange doit devenir mousseux et doubler de volume). Monter les blancs en neige. Réserver. Dans un 3ème bol, battre la crème liquide (bien froide) pour réaliser une crème fouettée bien ferme et y ajouter le cream cheese et la vanille.
- Ajouter le mélange sucre/jaune et mélanger pour avoir un appareil bien homogène. Y ajouter délicatement les blancs montés. Enfin, ajouter les copeaux de chocolat.
- Déposer la crème sur la base biscuitée refroidie et mettre au moins une nuit au congélateur.
- Pendant ce temps, préparer la sauce chocolat en faisant chauffer à feu moyen l’eau, le sucre, le glucose et le cacao en poudre en fouettant le mélange. Lorsque celui-ci bout, ajouter le chocolat râpé et bien mélanger. Laisser reposer quelques heures avant de déguster afin que le mélange épaississe.
- Sortir les cheesecakes 30 minutes avant dégustation et recouvrir généreusement de sauce chocolat !
Notes
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