A light, baked French-style version to the American classic with orange and cinnamon and topped with macarons, cape gooseberries and pomegranate seeds for a winter treat. Inspired by Thoumieux, Paris.
Author: Jill Colonna
260g / 9.5ozplain flourtype 55
110g / 4ozbutter 1unsalted
55g / 2ozicing/powdered sugar
1gorange and lemon zest
I added 1 tsp ground cinnamon
65g / 2.25ozbutter 2
35g / 1.25ozsoft brown sugar
400g / 14ozPhiladelphia cream cheeseroom temperature
55g / 2ozsingle cream
I added the zest of half an unwaxed orange
Rose petalscoriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons - over to your imagination!)
Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar. Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar. Mould 300g of the cheesecake biscuit round by 16cm diameter. Set aside.
To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes. Leave to cool in the fridge. Just before serving, decorate with the above suggestions.