Recipe of the month : My Grandmother’s Cheesecake [fr]
This month, the Consulate’s Chef teaches us how to cook his Grandmother’s Cheesecake.
Hello everyone !!
I am very happy to see you here again this month of September !! I hope you had great holiday and that you enjoyed some good food !! This month I am going to share a very special recipe, that’s easy to accomplish, unctuous and savory, and that reminds me of my childhood and spending wonderful Sundays with my family at Madeleine, my grandmother’s.
The entire family was there, uncles, aunts, and cousins. To eat we had shellfish, snails and cold cuts as appetizers. For the main dish, it was very simple, a roasted chicken with vegetables, and for dessert a cheesecake with raisins.
I will let you discover and enjoy this wonderful recipe which is extremely simple, yet tasty.
For 4 people :
Sweet vanilla crust :
- 250 grams of flour
- 92 grams of icing sugar
- 30 grams of almond powder
- 1 gram of salt
- Half a vanilla bean
- 150 grams of butter
- 1 large egg
Cream Cheese :
- 500 grams of cream cheese
- 100 grams of caster sugar (otherwise known as baker’s sugar and super fine sugar)
- 3 eggs
- 15 grams of cornstarch
- 200 grams of raisins
- 30 grams of flaked almonds
Preparation of the Sweet Crust :
1. Sift together the flour, the icing sugar, the almond powder, the vanilla seeds and the butter. Add the egg, mixing little and delicately, cover with plastic film and allow to rest in the fridge for one hour.
Preparation of the Cream Cheese and Finishing Touches :
2. Preheat the oven at 170°C (338° F).
3. Roll the sweet crust out finely, and line a pie dish. Prick with a fork a few times and cook for 20 minutes.
4. During this time, beat together the cream cheese, castor sugar, eggs, cornstarch and raisins.
5. Once the crust is pre-baked, lower the temperature of the oven to 160°C (320°F). Pour the mixture and spread with flaked almonds. Bake for 35 minutes.
6. Unmold the pie and let it cool on a rack.
With this sentence by Paul Gaugin, artist, I wish you all a great meal and will see you very soon.
“Cooking supposes a light head, a generous spirit and a big heart.”