Preparation time : 20 minutes
Baking time : 1 hour
Resting time : 8 hours
Preheat your oven to 180°C.
Melt the butter, then add the crushed biscuits and the sugar. Mix thoroughly.
Pour the batter into your mould, smooth out the surface with an angled spatula and bake for 10 minutes.
Let the dough cool still in its mould on a wire rack while you prepare the rest of the recipe.
Preheat your oven to 200°C.
Add the Philadelphia to your pastry bowl and loosen it up with a whisk to obtain a creamy texture.
Add the sugar and mix well.
Add the flour, mix again.
Pour the lemon zest, lemon juice, and vanilla extract over the mixture. Add an egg and whisk until smooth.
Add the second egg, and whisk. Then add the egg yolk and whisk again until smooth.
Finally add the whipping cream and mix gently with a spatula.
Pour the mixture into the mould.
Bake in the oven for 10 minutes.
After that, reduce the oven temperature to 120 degrees and bake for 40 minutes.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.