White Cheese Cake

  • Fresh-Style Fresh Cheese Plain
  • For the sweet dough : 500g of flour
  • For the sweet dough : 300g of butter
  • For the sweet dough : 60g of ground almonds
  • For the sweet dough : 180g of icing sugar
  • For the sweet dough : 5g of salt
  • For the sweet dough : 100g of eggs
  • White Cheese Mix: 5 medium size eggs
  • White Cheese Mix: 80g of castor sugar
  • White Cheese Mix: 70g of sugar (for the egg whites)
  • White Cheese Mix: 1 lemon peel
  • White Cheese Mix: 10g of lemon juice
  • White Cheese Mix: 50g of flour
  • White Cheese Mix: 650g of plain white cheese with 2.8% M.F. and 150g of Riviera Petit Pot crème fraîche 35% M.F.

Preparation: 30 minutes / Baking: 45 minutes / Servings: 8

  1. For a springform cake tin with sides of 24cm diameter. Sweet dough: mix the flour with the butter - that is at room temperature -, for a shortbread texture. Add the ground almonds and the icing sugar. Dissolve the salt in the eggs and add to the first mixture. Mix all the elements together until the dough is smooth, but avoid kneading too much. Leave the dough to rest in the refrigerator for 12 hours. This dough can be kept in the refrigerator for a week. You can also freeze 300g pieces after they have been well wrapped in plastic film.
  2. Spread the sweet dough to reach a thickness of about 3 mm. Place on a springform pan and prick the dough. Line the inside of the pie with baking paper, fill with dry beans or metal pellets to prevent deformation and excessive colouring.
  3. Beat the egg yolks and the sugar with a mixer, add the lemon peel and juice, the flour, and then the white cheese and the cream. Also with a mixer, beat the egg whites, adding the sugar during the beating process. Gently fold the egg whites into the white cheese mix. The final mix should be quite airy and light. Place on the precooked crust immediately.
  4. Preheat the oven to 350°F (180°C). Precook the pie crust for 15min. Remove the pie weights and parchment paper. Line with the mix and continue baking for 45 minutes at 340°F (170°C). As soon as the top of the pie is crusty, run a knife around the edge to ensure it will separate from the tin during baking and avoid cracking. Once the pie is properly cooked, place on a wire rack and unmould after cooling.