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Classic Cheese Cake https://www.metro.ca/userfiles/image/recipes/gateau-fromage-classique-11436.jpg PT30M PT00M PT3H30M
BEFORE YOU START :Warm and soften Kiri in the microwave for 20 seconds. Crush the biscuits until they form fine crumbs. Line the bottom and the sides of the tin with parchment paper. Add the gelatin in the water, leave to soak until needed.MAKE THE CHEESECAKE :Mix the biscuit crumbs with the melted butter, transfer to the tin. Press firmly and reserve in the refrigerator until needed.In a bowl, add the softened Kiri and granulated sugar and mix until smooth. Then mix in the yogurt and lemon juice.Warm the softened gelatin in the microwave until dissolved and add it to the previous mix.Whip the cream until firm (about 7 minutes or until the whisk leaves marks when removed from the bowl). Fold it in the cheesecake batter.Pour the batter in the tin and smooth the top. Leave to set in the refrigerator for 3 hours.Garnish with strawberries (or berries) and mint before serving.Source: Fromagerie Bel
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3/4 cup (180 ml) Kiri cream cheese (11 small portions) 1/2 cup (125 ml) granulated sugar 3/4 cup (180 ml) 35% whipping cream 1/2 cup (125 ml) plain yogurt 1 teaspoon (5 ml) gelatin mix 4 teaspoons (20 ml) water 1 teaspoon (5 ml) lemon juice 8 strawberry (or berries) a few leaves of mint 1 cup (125 ml) Graham crackers 1/4 cup (60 ml) melted unsalted butter
Classic Cheese Cake

Classic Cheese Cake

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8
Desserts
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME

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Ingredients

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  • 3/4 cup
    (180 ml)
    Kiri cream cheese (11 small portions)
  • 1/2 cup
    (125 ml)
    granulated sugar
  • 3/4 cup
    (180 ml)
    35% whipping cream
  • 1/2 cup
    (125 ml)
    plain yogurt
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  • 1 teaspoon
    (5 ml)
    gelatin mix
  • 4 teaspoons
    (20 ml)
    water
  • 1 teaspoon
    (5 ml)
    lemon juice
  • 8
    strawberry (or berries)

  • a few leaves of mint
  • 1 cup
    (125 ml)
    Graham crackers
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  • 1/4 cup
    (60 ml)
    melted unsalted butter
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Preparation

BEFORE YOU START :

Warm and soften Kiri in the microwave for 20 seconds. Crush the biscuits until they form fine crumbs. Line the bottom and the sides of the tin with parchment paper. Add the gelatin in the water, leave to soak until needed.

MAKE THE CHEESECAKE :

Mix the biscuit crumbs with the melted butter, transfer to the tin. Press firmly and reserve in the refrigerator until needed.

In a bowl, add the softened Kiri and granulated sugar and mix until smooth. Then mix in the yogurt and lemon juice.

Warm the softened gelatin in the microwave until dissolved and add it to the previous mix.

Whip the cream until firm (about 7 minutes or until the whisk leaves marks when removed from the bowl). Fold it in the cheesecake batter.

Pour the batter in the tin and smooth the top. Leave to set in the refrigerator for 3 hours.

Garnish with strawberries (or berries) and mint before serving.

Source: Fromagerie Bel

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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