Start by crushing the shortbread cookies, by hand, until you get a powder.
Melt butter over low heat. Stir in the biscuit powder.
Spread this preparation by hand in the bottom of a hinged mold, taking care to pack it well.
Bake for 10 minutes in a preheated oven at 180 °.
Whisk the cheese for a few seconds, then add the cream. Beat again.
Add lemon zest, sugar and eggs, one by one. Beat the mixture and add the flour and milk. Finally, grate I / 4 of the nutmeg. Pour the mixture into the mold.
Bake at 210 ° for 10 minutes, then lower the temperature to 90 ° and cook for 1 hour. Leave the cheese cake for another hour in the oven, then let it cool down and refrigerate overnight.
The next day, to accompany your cheese-cake, make a red fruit coulis: mix the red fruits with the lemon juice and the icing sugar.
Unmold the cheese cake, and serve each part, topped with red fruit coulis.
Enjoy your meal from
Ingredients
Directions
Start by crushing the shortbread cookies, by hand, until you get a powder.
Melt butter over low heat. Stir in the biscuit powder.
Spread this preparation by hand in the bottom of a hinged mold, taking care to pack it well.
Bake for 10 minutes in a preheated oven at 180 °.
Whisk the cheese for a few seconds, then add the cream. Beat again.
Add lemon zest, sugar and eggs, one by one. Beat the mixture and add the flour and milk. Finally, grate I / 4 of the nutmeg. Pour the mixture into the mold.
Bake at 210 ° for 10 minutes, then lower the temperature to 90 ° and cook for 1 hour. Leave the cheese cake for another hour in the oven, then let it cool down and refrigerate overnight.
The next day, to accompany your cheese-cake, make a red fruit coulis: mix the red fruits with the lemon juice and the icing sugar.
Unmold the cheese cake, and serve each part, topped with red fruit coulis.
Enjoy your meal from
English 
French 