LEMON AND RICOTTA DELIGHT - ENTREMET AU CITRON ET À LA RICOTTA

Oh, the summer night
Has a smile of light
And she sits on a sapphire throne.
- Barry Cornwal 

Summer is made for fun, not for labor. It is a time of the year that obliges us to slow down, loosen up and embrace life to the fullest. Hence during the hotter days, when our solar star is illuminating the Northern hemisphere with its blazingly fiery, yet soothingly warm and rejuvenating rays, exhausting chores should be banned as it is a blasphemy to be emprisonned in a steaming hot box while slaving at work or on a school bench.

After going through a particularly rough and gloomy winter and spring, we merely have one desire: to limitlesly enjoy the season and feed on as much sunlight as humanly possible, because autumn comes always faster than expected and our beloved Sol's luminescence has the power to heal our soul like no other medicine does/can.

Summer breeze makes me feel fine 

Blowin' through the jasmine in my mind

- "Summer Breeze" Type O Negative (originally written by Seals And Crofts)

Fell into a sea of grass
And disappeared among the shady blades
Children all ran over me
Screaming "Tag... you are the one."

- "Summertime Rolls" by Jane's Addiction

Birds singing joyfully. Lush green pastures. Travelling near and far. Camps, bonfires and sausages on a stick. Late nights with friends. Parties, picnics and barbecues in the wild, at the beach, by the lakeside or pool. Music festivals and midnight concerts. Bonding. Delightful romances. Bikinis, sunglasses, tank tops, flip flops and shorts. Water fun. Basking. Sun kissed hair and tan lines. Ice creams, slushies, refreshing drinks and cafe terraces. Bodies caressed by the balmy breeze. Feeling invicible and forever youthful. Sitting under the shade of a parasol or of a tree. Canicular temperatures. Moist and humid air. Blissfully blue skies, puffy cumulus clouds and rumbling storms. The smell of wet concrete after the rain. Memories by the thousand.

Heavenly, isn't it? Yes? So don't forget to make it all count! Indulgence and joy are vital for our well-being and extremely precious, thus we should not waste our earthly existence never putting ourselves first and forgetting how to be merry.

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time."
- John Lubbock

It is for this reason I have decided to take it easy with my blog (posting less recipes and focusing on publishing more wordless photography essays) and relax a little throughout the holiday season. Unfortunately, I'm financially unable to go on a vacation or visit places (nothing new, though LOL), so that's the only way for me to relish this magnificent period of frivolousness by frolicking around, cultivating idleness, getting in touch with my inner child and looking after myself...

So, without further ado, I would like to introduce you to an estival entremet I am particularly fond of serving to P., but also to my friends and guests. It is a dessert treat which I have been baking for quite a while (at least 10 years) now and which I have (yet) not grown tired of eating on a regular basis.

This simple and somewhat old-fashioned "Lemon And Ricotta Delight" is ambrosially citrusy, exhaliratingly nutty and pleasantly refreshing. The moist and slightly crumbly cake layer pairs wonderfully well with the lusciously smooth cheesecake topping. Without doubt, a gloriously indulgent and irresistible delicacy!

Lemon And Ricotta Delight
Recipe freely adapated from Coopération magazine.

Serves 2-3.

Ingredients For The Cake:
2 Eggs
120g Unsalted butter
80g Castor sugar
70g Ground hazelnuts
170g All-purpose flour
A pinch of fine sea salt
1 Tsp Baking powder
Ingredients For The Ricotta Topping:
250g Ricotta
The zest and juice (7 Tbs) of 1 organic lemon
40g Castor sugar
3.5 Gelatin sheets

Method For The Cake:
1. Line an 18cm springform pan with parchment paper and lightly butter the edges.
2. Preheat the oven to 180 ° C (350° F).
3. Beat the butter together with the sugar until the mixture is light and fluffy.
4. Incorporate the eggs, one at a time, mixing well after each addition. 
5. Fold in the hazelnuts, flour, salt and baking powder just until your get a smooth mixture. 
6. Pour the batter into the pan and smooth the top.
7. Bake for 30-35 minutes or until a knife inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan, on a wire rack.
9. Once at room temperature, level the cake.

The Method For The Ricotta Filling:
10. Soak the gelatin in cold water for about 5 minutes to soften.
11. Whisk the ricotta together with lemon zest, lemon juice and the sugar.
12. Squeeze the gelatin, place it in a pan and let it melt over low temperature, while stirring.
13. Pour the ricotta mixture over the gelatin (not the contrary), mix well and then pour the filling over the cake.
14. Refrigerate until firm, about 2-3 hours.
15. Unclasp the sides of pan, remove the cheesecake and serve.

Remarks:
You can replace the ground hazelnuts with almonds and the lemon zest and juice with lime or orange zest and juice.

Serving suggestions:
Serve with a berry coulis or compote (for ex. blackberry).


Entremet Au Citron Et À La Ricotta
Recette adaptée du journal Coopération.

Ingrédients Pour Le Cake:
 2 Oeufs
120g de Beurre non-salé
80g de Sucre semoule
70g de Noisettes moulues
170g de Farine blanche
1 pincée de sel de mer fin
1 CC de Levure chimique
Ingrédients Pour La Garniture À La Ricotta:
250 g de ricotta
Le zeste et le jus (7 CS) d'un citron bio
40 g de Sucre semoule
3.5 Feuilles de gelatine

Méthode Pour Le Cake:
1. Chemiser un moule à charnière de 18cm avec du papier sulfurisé et beurrer légèrement
les bords.
2. Préchauffer le four à 180° C.
3. Battre le beurre en pommade avec le sucre.
4. Incorporer les oeufs un à un.
5. Incorporer les noisettes, la farine, le sel et la levure chimique afin d'obtenir une pâte fluide.
6. Verser cette pâte dans le moule à charnière et lisser la surface.
7. Faire cuire pendant 30-35 minutes, jusqu'à ce que la pointe d'un couteau insérée au centre du gâteau en ressorte propre et sèche.
8. Sortir le gâteau du four et le laisser refroidir le dans le moule.
9. Une fois refroidit, égaliser le dessus du cake.

Méthode Pour La Garniture À La Ricotta:
10. Faire tremper la gélatine dans de l'eau froide pendant 5 minutes.
11. Bien mélanger au fouet la ricotta avec le zeste et le jus de citron ainsi que le sucre.
12. Presser la gélatine, la mettre dans une casserole et la laisser fondre à feu doux, tout en remuant.
13. Verser le mélange à la ricotta sur la gélatine (et pas le contraire!), puis en napper le gâteau froid dans son moule.
14. Laisser prendre au réfrigérateur pendant au moins 2-3 heures.
15. Démouler et servir.

Remarques:
Les noisettes moulues peuvent être remplacées par des amandes moulues et le zeste ansi que le jus de citron par le zeste et le jus d'une orange (respecter les quantités).

Idées de présentation:
Servir aved un coulis ou une compote de baies (je recommande le coulis de mûres).

LEMON & ROSE CHEESECAKE BARS

Barbara at the great "Winos And Foodies" blog is a very kind, courageous and strong woman from Australia who has kicked cancer in it's butt and celebrated it with other bloggers in July. And man, we are all so relieved that she finished her chemo treatment!

Every year, Barbara is organises an event called "A Taste Of Yellow" in order to support LiveSTRONG Day . This time it will occur on the 2nd of October 2009 in order to coincide with the date Lance Armstrong was diagnosed with cancer 10 years ago..

She is asking all (food)bloggers to take part in the round-up by making a dish that should contain some yellow (banana, cheese, saffron, etc...). Closing day is September the 13th 2009, but I guess that if you ask her politely, she will accept your recipe even if you send it two or three days later (Email your entries to her at atasteofyellowATgmailDOTcom)...

Although you might find the subject a little redundant, today I will be presenting yet another "Cookie Bar" recipe...

I'm awfully sorry for always blogging about this Anglo-Saxon and for sounding like a scratched CD, but "Slices" are like the Holy Grail to me. I can't help baking them on a regular basis as as they are so scrumptious, easy to make and versatile. I just cannot go through a month without testing a new "Square" recipe.

As I had quite a few cartons cream cheese in my fridge (bought on sale) and since I had been craving cheesecake lately, I thought that I could make "Cheesecake Bars". So, I went on the net looking for recipes and I came across Martha Stewart's delicious "Lemon Cheesecake Squares".

This basic recipe is great as it can be played around with to suit individual cravings of the moment and one can customize it to his'/her's liking. That's exactly what I wanted to do.

I didn't have any Graham Crackers at home, so I used Lotus Caramelised Biscuits from Belgium. I ommited the lemon juice as well as the lemon zest. Instead, I flavored my cream cheese filling with lemon extract, vanilla and ground dried rosebuds. Luckily, that combination worked fine and my "Lemon & Rose Cheesecake Bars" were delightful.

The cookie base is deliciously caramelly, slightly salty and crunchy, and the cream cheese filling is delicately fragrant and creamy-textured. Those bars are fabulous, especially if served with a not-too-sweet seasonal "Cinnamon Prune Compote".

A dessert item that is extremely irresistible and so toothsome!

~ Lemon & Rose Cheesecake Bars ~
Recipe by Martha Stewart and adpted by Rosa @ Rosa's Yummy Yums.

Makes 16 squares.

Ingredients for the "Crust":
1 1/4 Cups (145g) Lotus caramel cookies (or Graham Crackers), finely powdered
2 Tbs (30g) Castor sugar
3 Tbs (45g) Unsalted butter, melted
1 Pinch Sea salt
Ingredients for the "Filling":
480g (2x 8 oz) Cream cheese, at room temperature
3/4 Cup (158g) Castor sugar
1/2 Tbs Flour
1 Pinch Sea salt
2 Large eggs, at room temperature
2 Dried rosebuds, powdered in a mortar
1/2 Tsp Pure vanilla extract
2-3 Drops Lemon extract

Method for the "Crust":
1. Preheat oven to 170° C (325° F).
2. Butter a 22 X 22cm (8-inch) square baking pan and line the bottom with parchment paper.
3. In a food processor, blend cookies/crackers with sugar and salt until finely ground. Add the melted butter and pulse until moistened.
4. Transfer crumb mixture to prepared pan, and pat in gently.
5. Bake until beginning to brown, 10 to 12 minutes.
6. Let cool on a rack.
Method for the "Filling":
7. Place cream cheese in food processor and blend until smooth and creamy.
8. Add sugar, flour, salt, eggs, rosebud powder, vanilla, lemon extract and blend until smooth.
9. Pour mixture onto hot crust in pan and smooth the top.
10. Bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
11. Cool completely in pan.
12. Cover very loosely with plastic wrap and chill until firm, at least 12 hours.

Remarks:
The longer the cheesecake squares are chilled, the better, so don't be hasty.
Keep them in the fridge for up to 5 days.

Serving suggestions:
Serve with a cinnamon prune/plum compote.

****************

~ Carrés De Cheesecake Au Citron Et A La Rose ~
Recette de Martha Stewart, adaptée par Rosa @ Rosa's Yummy Yums.

Pour 16 carrés.

Ingrédients pour la "Croute":
1 1/4 Cups (145g) de Biscuits Lotus au caramel (ou de Graham Crackers), réduits en poudre
2 CS (30g) de Sucre cristallisé
3 CS (45g) de Beurre non-salé, fondu
1 Pincée de Sel de mer
Ingrédients pour la "Garniture":
480g de Cream cheese, à température ambiante
158g de Sucre cristallisé
1/2 CS (7.5g) de Farine
1 Pincée de Sel de mer
2 Gros oeufs, à température ambiante
2 Boutons de rose, réduits en poudre (dans un mortier)
1/2 CC d'Extrait de vanille pure
2-3 Gouttes d'extrait de citron

Méthode pour la "Croûte":
1. Préchauffer le four à 170° C (325° F).
2. Beurrer un moule de 22 X 22 cm et recouvrir le fond de papier sulfurisé.
3. Passer les biscuits/crackers avec le le sucre et le sel au mixer, puis ajouter le beurre et pulser jusqu'à ce que le tout soit bien humide.
4. Mettre ce mélange dans le moule et applatir avec les doigts.
5. Cuire pendant 10 à 12 minutes.
6. Laisser refroidir sur une grille.
Méthode pour la "Garniture":
7. Mettre le cream cheese dans un batteur électrique et mixer afin qu'il devienne crémeux.
8. Ajouter le sucre, la farine, le sel, les oeufs, la poudre de boutons de rose, la vanille et l'extrait de citron, puis mixer jusqu'à ce que le tout soit homogène.

9. Verser ce méalnge sur la croûte et lisser.
10. Cuire 30 à 35 minutes, jusqu'à ce que la garniture soit figée (la garniture devrait légèrement trembloter quand le moule est secoué).
11. Faire refroidir (dans le moule).
12. Couvrir avec un film alimentaire et mettre au frigo au moins 12 heures.

Remarques:
Plus vous laisser ces carrés au frigo, plus ils seront meilleurs, alors ne soyez pas trop pressés.
Ils se gardent jusqu'à 5 jours au frigo.

Idées de présentation:
Servez ces carrés avec une compote de questches aromatisée à la cannelle et à la vanille.

CHEESECAKE & JELLY - THE DARING BAKERS

Wow, time passes extremely fast! The end of April has arrived and it is once again time for us, The Daring Bakers , to blog about our latest baking trial (and errors)...

Although, I've aready made quite a few cheesecakes in the past, it is always a big pleasure for me to bake that classic US treat and test new recipes. I must say that this month was very particular as not only did I have to make one cheesecake for The Daring Bakers, but I also had to bake 6 different cheesecakes which had been ordered for a "tasting session". So, instead of making my challenge at the very last minute, as it is generally my habit, I had to get really organized and complete my task more than two weeks before the deadline.

Since I had not much time to create anything extraordinary and was in a bit of a hurry (a busy month), I opted for a "Lemon-Scented Cheesecake With A Gingery Speculos Crust & Redcurrant Jelly Decorations". That simple cheesecake was quite easy to make and required not much energy, but, hell, it did taste heavenly!

Making that cheesecake was a troubleless and effortless exercise for me. I whipped mine in no time and was very pleased with the result as it never cracked and looked so beautifully pristine and perfect. A real beauty!

This recipe is faultless, although, I must say that I personally prefer when my crusts have been previously backed as, in that way, it ensures them to have a better texture and to be more crunchy and less "soggy", wet and soft.

Anyway, I particularly liked the texture of this cheesecake as it was creamy to please, delightfully light and so smooth. Taste-wise it was paradisiac. The flavors I chose (lemon, ginger, cinnamon and redcurrant) were just right and blended well together in order to create a refreshing as well as spicy dessert which's ambrosial aspect sends you straight to heaven on a one way ticket! And I really love the way the acidulated jelly contrasts with the roundness of the cheesecake.

The April 2009 challenge is hosted by Jenny from "Jenny Bakes" (US). She has chosen Abbey's Infamous Cheesecake as the challenge. So, I really want to thank Jenny for having chosen that gorgeous and refreshing recipe!

~ Abbey's Infamous Cheesecake ~
Recipe by Abby T. and adapted by Rosa @ Rosa's Yummy Yums 2009.

Ingredients for the "Crust":
2 Cups (180g) Speculos crumbs
1 Stick (120g) Unsalted butter, melted
2 Tbs (30g) Castor sugar
1 1/2 Tsps Ground ginger
1 Tsp Pure vanilla extract
Ingredients for the "Cheesecake":
3 Sticks of Cream cheese (total of 720g), at room temperature
1 Cup (210g) Castor sugar
3 Large eggs (2x53g + 1x63g)
1 Cup (240g/ml) Heavy cream 35% fat
2 Tbs Lemon juice The zest of organic lemon or 1 1/2 Tsps Lemon essence
1 Tbs Pure vanilla extract
Ingredients for the "Jelly":
540g Redcurrants, fresh or frozen
3/4 Cup Castor sugar
6 Sheets gelatine

Method for the "Crust":
1. Wrap the bottom of the pan in a triple layer of aluminum foil. Mix together the crust ingredients and press into the pan. Set crust aside.
Method for the "Cheesecake":
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next (Make sure to scrape down the bowl in between each egg). Add heavy cream, vanilla, lemon juice, zest or extract and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

5. Bake 45 to 55 minutes, until it is almost done (This can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center and look wobbly. You don't want it to be completely firm at this stage). Close the oven door, turn the heat off, and let rest in the cooling oven for one hour (This lets the cake finish cooking and cool down gently enough so that it won't crack on the top). After one hour, remove the cheesecake from the oven and lift carefully out of water bath. Let it finish cooling on a rack, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Method for the "Jelly":
6. Put the redcurrants and the sugar in a pan.
7. Bring to the boil and let simmer for 6 minutes, then let cool.
8. Put the gelatine sheets in cold water and set aside.
9. Mix the redcurrants in a blender and sieve.
10. Strain the gelatine and put it in a pan over low heat.
11. Once the gelatine sheets have mleted completely, add a cup redcurrant puree and mix well.
12. Add that mixture to the redcurrant puree and stir well.
13. Grease a tray and pour the mixture into it (the jelly should have a certain thickness - 1 inch/2cm), so choose the tray accordingly).
14. Let set, overnight.
15. With a cookies cutter, cut out shapes and decorate the cheesecake with the cut out jelly.

Remarks:
Instead of using a springform pan you can use one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away. You can also use any other pan/dish that hasn't gor a removable bottom.
You are free to press the crust just into the bottom or up the sides of the pan too - baker's choice.
While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served, so please plan accordingly!
It is best to keep the cheesecake in the fridge for 24 hours as the taste and texture improves. A cheesecake can be kept up to a week in the fridge and 1 month in the freezer (well wrapped, of course!).

Here are links with useful tips:
Diana's Desserts (see link)
Food & Cooking on Squidoo (see link)

Serving suggestions:
Serve this cheesecake for dessert or afternoon tea.
It is best eaten with a good cup of tea or some water as it is very rich!

*****************

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones! C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous.

Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

UPSIDE-DOWN HONEY CHEESECAKES

Although, you might not have guessed, I am an immense cheesecake lover. This inimitably creamy, fluffy and slightly acidic dessert never fails to give me the most intense gustatory pleasure...

I appreciate all kinds of cheesecakes (European, American, with cream cheese, with quark, with ricotta, etc..), but I must say that the American version is my most favorite as, flavor- and texture-wise, it can't be beaten. Nothing compares to a big, thick, oppulent slice of New York Cheesecake made with cream cheese (Philadelphia type). If you've never eaten that speciality, then you don't know what paradize tastes like!

The very first time I encountered Bon Appétit's "Upside-Down Honey Cheesecakes" was when my good friend Jessica from the blog "In Search Of Dessert" (who lived in my village, but has moved back to the US - Austin, Texas), introduced me to these delightfully luscious flan-like (creme brulee-like) and crustless cheesecakes on the occasion of one of our get-togethers. It was love at first bite!

With their rich, yet delicate caramelly, flowery, lemony and tangy aromas as well as their lusciously silky, smooth texture and moist, gooey honey topping, these individual melt-in-your-mouth mini upside-down cheesecakes are fantastic and soooooooo addictive.

Give yourself a chance to savor them as slowly as you can and resist the compulsion to gobble them fast. Like any good wine, they deserves to be enjoyed with temperateness..

~ Upside-Down Honey Cheesecakes ~
Recipe fom "Bon Appétit", April 2007 and adpated by Rosa @ Rosa's Yummy Yums 2009.

Enough for 8x 3/4 cup ramekins or custard cups or 8 people.

Ingredients for the "Honey Caramel":
1/2 Cup (105g) Castor sugar
1/4 Cup Runny honey (fragrant)
1/4 Stick (30g) Unsalted butter
1/4 Cup (60g/ml) Water
Ingredients for the "Mini Cheesecakes":
12 ounces (360g) Cream cheese, at room temperature
1/2 Cup (105g) Castor sugar
1/2 Cup (120g/ml) Sour cream
1 Tsp Fresh lemon juice
1/2 Tsp Lemon extract
1 Tsp Pure vanilla extract or paste
2 Large eggs (~63g), at room temperature

Method for the "Honey Caramel":
1. Place the sugar, honey, and butter in heavy medium saucepan.
2. Stir over medium heat until butter melts and mixture is blended.
3. Increase heat to medium-high and bring to boil (without stirring).
4. Lower the temperature and let simmer until mixture darkens slightly (medium brown) and thick, about 5 minutes.
5. Remove from heat and add the water (mixture will bubble vigorously).
6. Whisk to blend and let cool a little (5 minutes).
7. Divide equally (~3Tbs per greased ramekin).
8. Place in the fridge to cool (completely).
Method for the "Mini Cheesecakes":
9. Preheat oven to 180°C (300°F).
10. Using on/off turns, blend cream cheese and sugar in processor (or with a handmixer), scraping bowl occasionally.
11. Add the sour cream, lemon juice, vanilla and lemon extract.
12. When smooth, add eggs one at a time, processing just to blend between additions.
13. Divide the mixture among ramekins.
14. Place ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins.
15. Bake the mini cheesecakes until set, about 30-32 minutes.
16. Remove from the roasting pan, let cool at room temperature and chill at least an hour in the fridge before inverting.
17. Run the blade of a thin knife around sides of ramekins.
18. Invert onto plates, scooping any remaining topping from ramekins over the cheesecakes.

Remarks:
Can be made 3 days ahead. Cover and keep chilled.
This dessert should not to be eaten straight away as it needs to cool and then be refrigerated for several hours, preferably overnight, so that the flavors have time to blend and the texture becomes nice and firm.
To make sure that the cheesecakes don't stay stuck to the ramekins when inverting, leave the pots in warm water for about 1 minute.

Serving suggestions:
Garnish with fruits, praline powder or coarsely chopped roasted nuts.

***************

~ Mini Cheesecakes Renversés ~
Recette tirée du magazine "Bon Appétit" et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Pour 8 petits ramequins ou 8 personnes.

Ingrédients pour le "Caramel Au Miel":
1/2 Tasse (105g) de Sucre cristallisé
1/4 de Tasse de Miel liquide (parfumé)
30g de beurre non-salé
1/4 de Tasse (60g/ml) d'Eau
Ingrédients pour les "Mini Cheesecakes":
360g de Cream cheese (type Philadelphia), à température ambiante
1/2 Tasse (105g) de Sucre cristallisé
1/2 Tasse (120g/ml) de Crème sûre/aigre
1 CC de Jus de citron
1/2 CC d'Extrait de citron
1 CC d'extrait de vanilla pur ou de pâte de vanille pure
2 Gros oeufs Large eggs (~63g), à température ambiante

Méthode pour le "Caramel Au Miel":
1. Mettre le sucre, le miel et le beurre dans un casserole à fond épais.
2. Mélanger tout en chauffant à feu doux jusqu'à ce que le beurre ait fondu et que le tout soit homogène.
3. Monter la température et porter à ébullition (sans mélanger).
4. Baisser la température et laisser mijoter le caramel à feu moyen, pendant 5 minutes, jusqu'à ce qu'il devienne plus foncé (brun) et épais.
5. Retirer du feu et ajouter l'eau d'un seul coup (le caramel va réagir violamment).
6. Bien mélanger le caramel à l'aide d'un fouet et laisser refroidir pendant 5 minutes.
7. Répartir le caramel entre les ramequins beurrés (~3 CS par ramequin).
8. Mettre les ramequins au frigo afin que le caramel refroidisse.

Méthode pour les "Mini Cheesecakes":
9. Préchauffer le four à 180°C (300°F).
10. A l'aide d'un mixer (ou d'un batteur manuel), bien battre (en pulsant) ensemble le cream cheese et le sucre, tout en nettoyant regulièrement les bords du bol.
11. Ajouter la crème sûre/aigre, le jus de citron, la vanille et l'extrait de citron.
12. Un fois le mélange homogène, ajouter un oeuf à la fois, tout en mixant après chaque ajout.
13. Bien répartir le mélange entre les ramequins.
14. Les mettre dans une plaque à gratin et ajouter assez d'eau chaude (dans le plat à gratin) afin que celle-ci atteigne le milieu des remaquings (bain-marie).
15. Cuire les cheesecakes, pendant environ 30-32 minutes.
16. Retirer les ramequins de la plaque à gratin et laissez-les refroidir à température ambiante, puis mettez-les au frigo au moins une heure avant de les inverser.
17. A l'aide d'un couteau, libérer les bords des cheesecakes.
18. Inversez-les sur des assiettes (tout en récupérant le caramel à l'aide d'une maryse).

Remarques:
Ces cheesecakes peuvent être faits 3 jours à l'avance et gardés au frigo.
Ce dessert ne devrait pas être mangé tout de suite car il a besoin de refroidir et d'être réfrigéré au moins quelques heures ou toute une nuit car de cette manière les cheesecakes développeront leur saveur et leur texture sera meilleure (plus ferme et crémeuse).
Afin de bien les démouler plus facilement, trempez les ramequins pendant 1 minute dans l'eau chaude avant de les inverser.

Idées de présentation:
Décorez ces mini cheesecakes avec des fruits, de la poudre de pralin ou des noix torréfiée et concassées.