New York style Cheesecake

The first time I heard about a cheesecake I thought it was a really odd idea. Well, cheese for a French means Camembert, Brie, Roquefort... No wonder why a Roquefort cake sounded odd!
After my first cheesecake attempt, I got addicted!

Not my picture - I am only copying my recipe book!

Ingredients:
- 1 3/4 digestive crumbs
- 1/2 stick butter
+ 2 cream cheese blocks (Phildelphia for example)
+ 2 eggs
+ 2/3 cream
+ 1 cup sugar
+ 1 tsp vanilla extract

1) break the digestive biscuits into crumbs
2) melt it in the microwave few seconds
3) mix the crumbs with the melted butter
4) *pour the mixture inside the bottom of the cheesecake tin and slightly press to make a crust
(* you will appreciate to put a circle of baking paper below the crust)
5) soften a little the cream cheese in the microwave
6) beat them with the eggs, cream, sugar and vanilla
7) pour over the crumbs
8) cook for about 1 hour 350 F (put water in the oven tray to avoid the cake to crack)
9) let cool down and put in the fridge to eat it cold

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For gluten-free cheesecake or at last low gluten (because most oat is contaminated with a little of gluten), I replace the base with:
- 1 1/2 cup oat
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 stick butter

How to make a Shortbread Crust?

Yes, long time no see but long time too i did not open my recipe book !

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This crust is more - what I would call - dusty... Certainly my favorite crust but only you can know what is best for you!

I found this pic to show you because
I do not touch my camera at that stage!

Ingredients for 12 people:

- 250 g flour

- 125 g sugar

- 125 g margarine

- 1 egg

- 1 pinch of salt

1) Beat the sugar with the egg

2) Add the flour

3) Rub between your hands to make a sandy texture

4) Add progressively the margarine

5) Wrap with a plastic film

6) Keep 1 hour in the fridge before use

7) Roll it and cover it with the filling you want

FYI: you will need at least 45 min at 175 C = 347 F

Chocolate mousse cake (or chocolate charlotte)

This recipe is the ultimate chocolate treat for chocoholics. It combines 2 awesome features: very easy recipe and best chocolate dessert!
The only problem with the original french recipe is the serving: sponge fingers around and mousse do not like to be cut and at room temperature the mousse looses its consistency. While enjoy your own piece, you see the remaining cake falling apart in the center of the table (or in the kitchen).
My alternative is to make it as individual little cakes.

I always forget to take a picture...

Ingredients for 6 people:
- 12 bands of foil paper about one finger high (you should at least double the foil if thin one) + tape
- 12 round biscuits (digestive biscuits are perfect)
- syrup (30 g sugar + 70 ml water) + few Tbsp of Grand Marnier or Cointreau *
* for kids or if you don't want alcohol, use orange juice instead of water for the syrup
- 70 g sugar
- 2 eggs
- 250 ml liquid cream
- 200 g 65-70% dark chocolate
- cocoa powder

1) make the orange syrup and let it cool
2) prepare the "molds" - they do not have to look pretty, this is ok!

• pick a mug about the size or little bigger than the biscuits 
• make a square out of 6 foil bands and shape them on the bottom of your mug into 6 cups
• make the edges out of the 6 foil bands left, shape them on the bottom of your mug, tape the outside and place them into the 6 cups

* If too much a hassle, you may serve in ramekins

3) whip the cream and store in the fridge
4) mix the 70 g of sugar with little little water (only enough to make the sugar wet)
5) microwave for a couple of minutes (watch it as you do not want caramel!) but you do want to cook the sugar
6) pour the hot sugar on the eggs and beat until white and cooler
7) melt the chocolate and add to the mixture, mix until cold
8) fold the whipped cream inside
9 ) put one biscuit at the bottom of the foil cups, pour 1-2 Tbsp of orange syrup
10) pour 1/2 cup of the mixture
11) put one biscuit, press a little, pour 1-2 Tbsp of orange syrup
12) pour 1/2 cup of the mixture
13) store in the fridge at least 6h - overnight is 100% warranty solid!
14) remove bottom foil, put in the dessert plate and remove the side foil
15) pour cocoa powder on the top right before serving

PS: for a final touch, you may put on leave on mint, or pour raspberry sauce around the cake and put one fresh raspberry on the top

Voilà !