Cheesecake with rusk and strawberries

Ingredients

  • 9 slices Wheat rusk
  • 40 g butter
  • 135 g sugar
  • 400 g unsalted fresh cheese
  • grated zest
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 egg
  • strawberry jam

PREPARATION

Crush the rusks with a rolling pin, then mix it with 2 tablespoons sugar and butter. Knead the mixture by hand, then spread it on a buttered pan. Mix the cheese with the sugar, the zest and lemon juice and add 1 egg yolk. Whip the egg white and add it to the cream. Top the mixture on the crushed rusks and bake for on 150° C. When the cake is baked, leave it to cool for 10 minutes, then coat it with strawberry jam.
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QUICHE

QUICHE

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CHOCOLATE SOUFFLÉ

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