{"id":2324,"date":"2013-05-27T16:14:00","date_gmt":"2013-05-27T14:14:00","guid":{"rendered":"https:\/\/latambouilledebouille.com\/index.php\/2013\/05\/27\/dites-cheese-cake\/"},"modified":"2020-04-15T14:46:01","modified_gmt":"2020-04-15T12:46:01","slug":"dites-cheese-cake","status":"publish","type":"post","link":"https:\/\/latambouilledebouille.com\/index.php\/2013\/05\/27\/dites-cheese-cake\/","title":{"rendered":"Dites Cheese…cake!!"},"content":{"rendered":"
\n
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bonjour mes petits gourmands \ud83d\ude42 <\/span><\/p>\n

Aujourd’hui, vous l’aurez compris, on va parler Chessecake! <\/span><\/p>\n

Le cheesecake j’ai découvert ça aux USA il y a une dizaine d’années environ (voir quasi 15 ans…hum), je trouvais le nom rigolo pour un dessert et j’avais tenté le coup… depuis je suis accro!! <\/span><\/p>\n

Alors forcément j’en fais de temps en temps et à force j’ai réussi à me faire ma petite recette à moi!<\/span><\/p>\n

Avant je le faisais au spéculos puis j’ai lu dans le livre Douceurs Cultes au éditions SOLAR une recette avec des galettes St Michel ROUDOR… Depuis je n’utilise plus que ça pour mes cheesecake!!<\/span><\/p>\n

Certains préfèrent un coulis de fruits rouges, personnellement j’avais envie de caramel! j’ai donc repris ma recette des tartelettes choco\/caramel<\/a>.<\/span><\/p>\n

\"cheesecake3\"<\/p>\n

INGREDIENTS:<\/span><\/span><\/p>\n

Pour le cheesecake:<\/span><\/span><\/p>\n

250 g de ROUDOR<\/span><\/p>\n

90 g de beurre<\/span><\/p>\n

600 g de PHILADELPHIA<\/span><\/p>\n

20 cL de crème liquide entière (non on ne compte pas les calories!!)<\/span><\/p>\n

130g de sucre en poudre<\/span><\/p>\n

3 feuilles de gélatine<\/span><\/p>\n

 <\/p>\n

Pour le caramel:<\/span><\/span><\/p>\n

40 g de sucre en poudre<\/span><\/p>\n

2 à 3 cuillères à soupe d’eau<\/span><\/p>\n

50 g de beurre<\/span><\/p>\n

10 g de crème fraîche épaisse<\/span><\/p>\n

1 pincée de sel<\/span><\/p>\n

 <\/p>\n

\"cheesecake\"<\/p>\n

Réduire les galettes ROUDOR en miettes (je les met dans un sac congélations et les écrase avec un rouleau à pâtisserie mouahahah), mettre les miettes dans un saladier et ajouter le beurre fondu.<\/span><\/p>\n

Bien mélanger et mettre ce mélange au fond d’un moule (j’en ai un rond IKEA qui s’ouvre pour faciliter la découpe!), bien compacter!!!<\/span><\/p>\n

Mettre au frais.<\/span><\/p>\n

Pendant ce temps, faire tremper 3 minutes vos feuilles de gélatine dans de l’eau froide (ne les oubliez pas dedans…).<\/span><\/p>\n

Mettre la crème liquide et le sucre dans une casserole et porter à ébullition. Arrêter le feu et ajouter les feuilles de gélatine.<\/span><\/p>\n

Bien mélanger au fouet pour que la gélatine soit bien fondue!!<\/span><\/p>\n

Laisser reposer.<\/span><\/p>\n

Mettre le PHILADELPHIA dans un saladier, bien mélanger avec une spatule (maryse) pour détendre le tout, incorporer votre préparation crème\/sucre\/gélatine.<\/span><\/p>\n

Mélangez jusqu’à obtenir un mélange bien homogène.<\/span><\/p>\n

Verser sur votre fond de ROUDOR\/beurre et remettre au frais pour minimum 4 heures!! <\/span><\/p>\n

\"cheesecake2\"<\/p>\n

Préparer votre caramel.<\/span><\/p>\n

Dans une casserole faire fondre le sucre avec l’eau.<\/span><\/p>\n

Porter à ébullition (légère) pour obtenir une jolie coloration.<\/span><\/p>\n

Attention de ne pas laisser brûler!<\/span><\/p>\n

Une fois que la couleur vous convient, ajouter le beurre.<\/span><\/p>\n

Bien fouetter, quand le beurre a bien fondu ajouter la crème épaisse, mélanger et laisser cuire 2 minutes.<\/span><\/p>\n

Mettre dans une poche à douille.<\/span><\/p>\n

 <\/p>\n

Juste avant de servir mettre le caramel sur le cheesecake à l’aide de la poche à douille.<\/span><\/p>\n

Régalez vous!!!<\/span><\/p>\n

Bon appétit!<\/span><\/p>\n

A bientôt!<\/span><\/p>\n

Bouille de Gum<\/span><\/p>\n

\"86729826_p\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

PS: on oublie pas dimanche, la journée du fait-main à Nantes!! hihihi<\/span><\/p>\n

 <\/p>\n

Salle des variétés Bonne Garderue Paul Thery<\/span><\/strong><\/span><\/p>\n

\n

44200 Nantes <\/span><\/strong><\/span><\/p>\n

\"messagepart-3\"<\/p>\n

 <\/p>\n<\/address>\n

<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

bonjour mes petits gourmands \ud83d\ude42 Aujourd’hui, vous l’aurez compris, on va parler Chessecake! Le cheesecake j’ai découvert ça aux USA il y a une dizaine d’années environ (voir quasi 15 ans…hum), je trouvais le nom rigolo pour un dessert et j’avais tenté le coup… depuis je suis accro!! Alors forcément j’en fais de temps en […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1004],"tags":[167,191,254,309,291,1023,328,390,671,787,1428,866],"class_list":["post-2324","post","type-post","status-publish","format-standard","hentry","category-douceur-sucree","tag-caramel","tag-cheesecake","tag-cream-cheese","tag-delicieux","tag-dessert","tag-douceur-sucree","tag-express","tag-galette","tag-philadelphia","tag-roudor","tag-st-michel","tag-sucre"],"acf":[],"yoast_head":"\nDites Cheese...cake!! - La tambouille de Bouille<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latambouilledebouille.com\/index.php\/2013\/05\/27\/dites-cheese-cake\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dites Cheese...cake!!\" \/>\n<meta property=\"og:description\" content=\"bonjour mes petits gourmands \ud83d\ude42 Aujourd’hui, vous l’aurez compris, on va parler Chessecake! 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