10-12 persons

for a round high mould Ø24cm Ht 6.5cm

Rich shortcrust pastry
  • 500g flour
  • 375g butter
  • 100g whole milk
  • 1 egg yolk
  • 30g sugar
  • 15g salt
Mixture for the cheese cake
  • 1kg cream cheese
  • 200g cream
  • 6 eggs
  • 80g cornflour
  • 260g sugar
  • Zest of 2 lemons
  • 2 vanilla pods


Rub the butter into the flour to mix them together.
Add the egg yolks, sugar, salt and, lastly, milk.
Mix without overworking.

Leave the pastry to rest for at least 2 hours.

Roll out to 3mm and line the mould.
Separate the egg whites from the yolks.
Beat together the egg yolks and sugar until pale, then add the cornflour.
Add the cream, cream cheese, vanilla pods and lemon zest.
Add the whipped egg whites.

Pour into the mould and cook at 160°C (320°F) for 15 minutes.
Make an incision in the edge of the cheesecake when it begins to rise.

Continue to cook for 35-40 min.

Leave to cool before removing it from the mould.

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