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Baked Cheesecake

With Debic as a base, you can easily bake a delicious cheesecake by adding just a few ingredients.Add egg yolks, flour, and cornstarch to create a creamy and rich filling. For extra flavor, you can add lemon curd. Bake the cheesecake on a crispy base of crumbled cookies for a perfect result. Recipe for 2 cakes of 16 cm.

Ingredients

750gpasteurized egg yolk
3000mlDebic Tiramisu
250gFlour
100gCornstarch
5gSalt
250mlLimoncello
400gSugar

100gFlour
115gEgg yolk
30gLemon curd
1.5lDebic Cheesecake
25gCornflour

1050gbrown sugar
1675gUnsalted butter
5gSalt
50gLemon zest
100mlWater
20gBaking powder
2500gFlour

500gBastogne cookies
100gCampina butter, unsalted

625gFrozen raspberries

Preparation

  1. For the cheesecake mixture, combine the tiramisù with the other ingredients and pass through a fine sieve.

  1. Line 2 tart rings with baking paper. Melt the butter. Finely grind the Bastogne biscuits and mix with the melted butter.
  2. Make a base from the biscuits and press down firmly. Place in the freezer.
  3. Melt the Debic Cheese cake in a pan and then bring back to kitchen temperature.
  4. Add all the ingredients together in the blender and mix well.
  5. Pass through a fine sieve. Preheat the oven to 180°C. Pour the mixture into the tart rings and bake in the oven. First 10 minutes at 180°C, then lower the oven to 160°C and bake for another 30 minutes until the cake is cooked through.
  6. Cool down and always bring to room temperature before serving.

  1. For the foncé dough, mix the flour together with the baking powder.
  2. Soften the butter in the stand mixer.
  3. Add the sugar, lemon zest, water, and salt.
  4. Mix well and add the sifted flour and baking powder.
  5. Knead into a smooth dough and let rest in the refrigerator for 3 hours.

  1. Roll out the foncé dough to 0.5 cm and cut out with a 16 cm Ø baking ring.
  2. Roll out the remaining dough to 0.5 cm, cut strips of 5 x 50 cm, and place against the edge of the baking ring.
  3. Prick the base with a fork.
  4. Pour the cheesecake mixture onto the dough bases, top with raspberries, and bake in the oven for 30 minutes at 180ºC.
  5. Cool immediately and reserve until use in the refrigerator or freezer.
  6. Release the tarts by briefly warming the rings with a blowtorch.
  7. Finish the tarts à la minute with fresh raspberries if desired.