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Ce cheesecake sans fond de pâte sera parfait pour clôturer un repas tout en légèreté et avec gourmandise ! Avec une texture très aérienne et nuageuse, il est surmonté d’un coulis de fraises et de miettes de crumble pour apporter une note d’acidité pour l’un et une note croustillante pour l’autre.
Un dessert qui se mange sans faim…
Préparation
Préparer le crumble : préchauffer le four à 170°C. Sabler le beurre, le sucre et la farine jusqu’à obtenir de grosses miettes et les répartir sur la plaque sulfurisée. Enfourner 10-15 min jusqu’à ce que ce soit joliment doré et laisser refroidir.
Préparer le cheesecake : déposer le beurre dans une casserole et mettre à feu très doux en fouettant pour le rendre pommade (ça va très vite). Retirer du feu, ajouter le sucre et les oeufs et bien mélanger mais sans faire mousser. Incorporer le fromage frais. La crème doit être lisse et sans grumeaux.
Répartir cette crème dans des contenants allant au four et enfourner 20-30 min. La pointe du couteau doit ressortir humide mais sans trace. Laisser totalement refroidir à température ambiante.
Au moment de servir, parsemer le pourtour du cheesecake de crumble et garnir le centre de coulis.
Une recette de Ch.Felder
