My first cheesecake...

Few month ago friends told me how cheesecakes were good, some even tried to give me recipes, but I was unable to try it since I don't have any oven and because cream cheese and graham crackers are not very common here.
A month ago I finally tasted my first cheesecake thanks to T&R who took me to the Cheesecake factory when I was visiting them at Palo Alto.
My very first cheesecake was interesting (I got a classical on) but not as much as the first one I made myself!!
In my cooking magazine (Cuisine & Vin de France, for whom wants to know) there as been a special issue on cheesecakes, so I was able to find the ingredients that can replace crackers (sprit or palets bretons) and cream cheese (StMoret).
After reading the cheesecake book recipe M bring here, we chosen to try the rum cheesecake. Maybe we should have divide the ingredients by 2... but this first trial is successful. Now the New year's ewe dessert might be a chestnut cheesecake; I'll let you know ;-)


Rum Cheesecake
Ingredients for 10-12 persons.
-Crumb crust :
200g biscuits (sprits)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
60g butter
100-150g chopped almonds

Filing
1 tablespoon gelatine (2g)
200g sugar
2 eggs
1 teaspoon grated lemon rind
250ml milk
1 tablespoon lemon juice
2 tablespoons rum
250g cream cheese (StMoret)
200g cream

Crumb crust
Cruch biscuits finely. Melt butter, add almonds and cook until it's lightly brown. Add other ingredients. Sprinkle half crumb mixture on the based of the pan, press firmly.

Filling
Separate eggs.
Mix gelatine, 3/4 of sugar and salt in a saucepan (low fire). Beat yolk and milk and add them in the pan. Stir over until gelatine dissolves and he mixture thicken. (If you used solid gelatine, add i after the milk). After 10 min (approx.), add lemon rind, juice and rum. Cool down.
Sieve cream cheese, beat until it smooth, stir in cooled mixture.
Beat egg whites until stiff, add gradually remaining sugar. Add in the custard mixture, then fold in whipped cream.
Pour into the pan, sprinkle with he rest of nut-crumb.
Smooh over with the back of a spoon. Refrigerate overnight.

La question de la langue / A question of language

Donc j'ai créé le blog hier, et déjà on m'a demandé de l'écrire en anglais...

So, I will now try to write in english... please forgive the typos and mistakes I will surely commit.

My first posted recipe will be Chestnut Tiramisu.
Why? Because it's the last recipe I tried! I prepared one on sunday so it would be ready for Géraldine's defense on monday. Yes, here we bake meals and desserts for defenses. Tradition is that after defense there's a little gathering that can be offered by the lab (not very common) or that is more often "home made". That's why I was in a supermarket to buy food for 40 to 50 people on a saturday instead of trying to find ideas for christmast presents.
Géraldine told me that one of her prefered dessert was tiramisu, so I decided to prepare one... but I also reminded she liked chestnuts very much! So I decided to try the recipe that was in my cooking magazine : The Chestnut tiramisu!!
Of course I'm totally unable to follow completely a recipe, so I made some little modifications...

For 6(hungry) to 10 persons, you need :
250g mascarpone
200g chestnut spread
4 eggs
50g sugar
lady fingers (sufficiently to build 2 layers in your pan)
coffee
chestnut syrup or liquor
cocoa

Prepare the Cream
1/ Separate white from yolk.
2/ Stir yolk with sugar until it becomes white
3/Add the mascarpone and stir until you have a homogenous dough
4/Add the chesnut spread
5/ Beat air in whites until it's firm
6/ Stir carefully the whites with the dough.

Build the cake (in a large baking pan -use one you can use to serve)
1/ Prepare coffee and let it cool down. Add chestnut syrup or liquor or rum in it.
2/ Dip lady finger in the coffee and arrange it in the pan until you have a complete layer
3/ Spread a layer of cream and go to 2/ again for another layer of biscuits.
4/ Finish with a layer of cream
5/ Put some cocoa at the top of the tiramisu
6/ "Forget" the tiramisu in a fridge for 2h minimum or a nigh (better)

voilà c'est fait!

Depuis un moment celà me trottait dans la tête, aujourd'hui je saute le pas : voilà mon blog!

Pourquoi ce blog?
pour partager avec mes proches et moins proches mes expériences culinaires...

Pour l'instant il sera en français, c'est plus facile ;-)
mais après quelques temps, rien ne dit que je ne passerais pas à l'anglais pour une diffusion plus large.

voili voilou, ce sera tout pour mon premier message