English
Citrus cheesecake with pistachio slivers: the recipe
30 min
Moderate
Easy
Dive into summer with our fresh, gourmet cheesecake, sublimated by a lively citrus marmalade and crunchy pistachio slivers, created by chef Matthieu Frinault.
Summer wine pairing: the Pinot Gris Exception !
Paired with our Pinot Gris Exception, this dessert becomes a veritable explosion of summer flavors: the fruity notes of the wine perfectly complement the creamy sweetness of the cheesecake, while its refreshing acidity perfectly balances the richness of the citrus. A simple, delicious pairing that will instantly transport you to the sunshine!
Ingredients
Preparation:
-
Making the speculoos cookie
Crush the speculoos into a fine powder. Mix with the melted butter and spread the mixture into a mold, packing well. Place in the fridge for a few minutes to set.
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Prepare Cream Cheese
Preheat the oven to 180°C (th. 6).
Zest the lemon.
Beat the cheese for 30 sec with a mixer (or whisk) to smooth it. Then add the ingredients one by one, beating briefly each time: sugar, lemon zest, then eggs. Finish with the crème fraîche, whisking lightly to incorporate. -
Baking the cheesecake
Pour the mixture into the tin and place in the oven. After 15 minutes, lower the temperature to 100°C (th. 3-4) and continue baking for 1 hour. Turn off the oven and leave the cheesecake inside for a further 1h, with the door ajar.
Remove from the oven and allow to cool completely before unmolding and placing in the fridge. -
Making the minute marmalade
Peel citrus fruit and remove segments. Fry for a few minutes in a hot pan with a little olive oil, a pinch of sugar and a few pistachio slivers. Once cooled, place on top of your cheesecake. Enjoy!
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Citrus cheesecake with pistachio slivers: the recipe
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