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\n\t
INGR\u00c9DIENTS<\/p>\n<\/div>[vc_column_text]Fond de g\u00e2teau\u00a0:<\/p>\n
200 g de biscuits secs
\n100 g de beurre
\n1 cuill\u00e8re \u00e0 soupe de sucre
\nFarci:<\/p>\n
200 g de cr\u00e8me Asiago Calzetti AOP
\n1 litre de cr\u00e8me fouett\u00e9e
\n200 g de sucre
\n3 oeufs
\n3 cuill\u00e8res \u00e0 soupe de farine
\n1 sachet de vanilline
\n1 pot de confiture de fruits des bois
\n4 feuilles d’ichtyocolle
\n1 cuill\u00e8re \u00e0 soupe de citron
\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_width=\u00a0\u00bbgrid\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225761288{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-color: #fefae9 !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb10186″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_single_image image=\u00a0\u00bb10453″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb5\/6″][vc_column_text]Pr\u00e9paration:<\/p>\n
Pour le fond, hachez finement les biscuits et ajoutez le beurre fondu et la cuiller\u00e9e de sucre. Mettez le tout dans un moule \u00e0 charni\u00e8re et \u00e9crasez-le bien avec un maillet \u00e0 viande. Laisser reposer au r\u00e9frig\u00e9rateur environ une heure. Pendant ce temps, pr\u00e9parez la garniture.<\/p>\n
Farci:<\/p>\n
Battez les jaunes d’\u0153ufs avec le sucre, ajoutez la cr\u00e8me Asiago Calzetti, la farine, la cr\u00e8me, la vanilline et le jus de citron. M\u00e9langez le tout.<\/p>\n
Enfin, montez les blancs d’\u0153ufs en neige ferme et m\u00e9langez le tout d\u00e9licatement en prenant soin de ne pas les d\u00e9monter.<\/p>\n
Versez la garniture dans le moule et faites cuire au four \u00e0 180\u00b0 pendant env. 40 minutes.<\/p>\n
Une fois cuit, sortez du four et laissez refroidir.<\/p>\n
Pendant ce temps, plongez les feuilles d’ichtyocolle dans l’eau froide et faites chauffer la confiture dans une casserole \u00e0 feu doux.<\/p>\n
Ajoutez les feuilles d’ichtyocolle \u00e0 la confiture et versez-la d\u00e9licatement sur le g\u00e2teau.<\/p>\n
Laisser refroidir et conserver au r\u00e9frig\u00e9rateur quelques heures. Servir tr\u00e8s froid.<\/p>\n
Id\u00e9al en dessert ou pour accompagner une tasse de th\u00e9.<\/p>\n
[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb content_width=\u00a0\u00bbgrid\u00a0\u00bb full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb10661″ img_size=\u00a0\u00bbfull\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]Fond de g\u00e2teau\u00a0: 200 g de biscuits secs 100 g de beurre 1 cuill\u00e8re \u00e0 soupe de sucre Farci: 200 g de cr\u00e8me Asiago…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-11227","page","type-page","status-publish","hentry"],"yoast_head":"\n
Cheesecake \u00e0 la cr\u00e8me Asiago DOP - Italian Food & Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ifcfood.com\/cheesecake-con-crema-di-asiago-dop\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheesecake \u00e0 la cr\u00e8me Asiago DOP - Italian Food & Cheese\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_type=\u00a0\u00bbparallax\u00a0\u00bb content_width=\u00a0\u00bbgrid\u00a0\u00bb full_screen_section_height=\u00a0\u00bbno\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb10661″ img_size=\u00a0\u00bbfull\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb40″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text]Fond de g\u00e2teau\u00a0: 200 g de biscuits secs 100 g de beurre 1 cuill\u00e8re \u00e0 soupe de sucre Farci: 200 g de cr\u00e8me Asiago...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ifcfood.com\/cheesecake-con-crema-di-asiago-dop\/\" \/>\n<meta property=\"og:site_name\" content=\"Italian Food & Cheese\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-31T08:03:45+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ifcfood.com\\\/cheesecake-con-crema-di-asiago-dop\\\/\",\"url\":\"https:\\\/\\\/ifcfood.com\\\/cheesecake-con-crema-di-asiago-dop\\\/\",\"name\":\"Cheesecake \u00e0 la cr\u00e8me Asiago DOP - 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