The Mazaltov
The low-fat cheesecake from Jean-Paul Hévin.
RECIPE INFO
Servings
8
Time to make
40 min.
Cooking time
50 min.
LIST OF INGREDIENTS
Dough
| Ingredients | Quantity |
|---|---|
| Softened butter | 150 g |
| Confectionner’s sugar | 95 g |
| Almond powder | 35 g |
| Fine salt | 1 pinch |
| All-purpose flour | 250 g |
| Whole egg | x1 (60 g) |
Light cheesecake cream
| Ingredients | Quantity |
|---|---|
| Fat-free quark cheese (preferably 3-4%) | 285 g |
| Milk powder | 50 g |
| Cornstarch | 25 g |
| Potato starch | 35 g |
| Granulated sugar | 60 + 65 g |
| Vanilla powder | 1 pinch |
| Vanilla extract | 2 tbsp |
| Lemon juice | 1/2 |
| Lemon zest | 1/2 |
| Egg yolk | x2 (30 g) |
| Egg white | x6-7 (225 g) |
Red fruit coulis
| Ingredients | Quantity |
|---|---|
| Frozen red fruits | 200 g |
| Granulated sugar | 40 g |
| Lemon juice | 1/2 |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ A low-fat version of cheesecake.
But I must admit that the NY version is much tastier!
