Lagrange Fromagere Mode D'emploi page 87

Lemon Cheesecake (Serves 6)
1 large faisselle made from 1.5 L of fresh whole cow's milk (remo-
ve and set aside 1 kg of fromage blanc)
4 medium eggs, 2 whole lemons, 200 g sugar, ½ jar lemon jam or
jelly, 1 pinch salt, 400 g of dry biscuits, 130 g butter, 1 cc of pow-
dered cinnamon.
Prepare your faisselles 24 hours in advance following the instruc-
tions (including several hours for drainage). Whip the fromage
blanc using a hand blender.
Preheat the oven to 160°C (setting 5/6).
Grease a layer cake pan with removable bottom and cover the
bottom with a circle of parchment paper.
Crumble the biscuits coarsely into a bowl and add 130 g of mel-
ted butter and the cinnamon.
Pour the mixture into the pan (touching the sides) to a depth of 5
mm and place the pan in the refrigerator.
Finely grate the zest of the lemons. Gradually add the sugar, eggs
and salt to the whipped fromage blanc until the resulting mixture
is nice and creamy.
Pour the mixture into the pan and smooth the surface with a
spatula.
Bake for about 70 minutes in the centre of the oven.
Turn off the oven and open the door slightly to allow the cake to
cool. Melt the lemon jelly in a small saucepan over low heat. Cool
the jelly to lukewarm and pour half a centimetre over the surface
of the cake.
Leave in the refrigerator to set for at least 5 hours.
Turn the cheesecake out onto a plate held against the pan.
Chill thoroughly and serve.
85