le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

vendredi 20 juillet 2012

Mexican cheesecake


Mmm all fridge is perfumed with this wonderful cheesecake! juice and zest of 6 lime are inside and base is made with double chocolate biscuits from Bretagne! Oh lovely!



Tips for a perfect cheesecake?

- Silicone mould

- Long baking (1 hour) low temperature (160°C)

- In the oven put your mould in a larger pan filled with hot water, this step will make your cake creamy and not dry!

- Keep it always in fridge


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