Cheesecakes in three recipes
Difficulty level: very easy
Servings 8 people
Ingredients
For the cake maker
- 400 g flour wheat
- 2 sachets yeast chemical
- 8 eggs
- 200 g butter ½ salt
- Salt
- Pepper
For the Tome des Bauges cake
- 150 g by Tome des Bauges grated
- 100 g dried tomatoes cut into small pieces
- 100 g pecans
For the Fourme d’Ambert cake
- 150 g of Fourme d’Ambert crumbled
- 50 g hazelnuts crushed
- 50 g cashew nuts
- 30 strands chives chiseled
For the goat cheese cake
- 150 g goat log crumbled
- 20 washers chorizo cut into small pieces
- 2 c. coffee honey
For the light sauce
- 3 c. tbsp Greek yogurt
- ½ lemon (juice)
- 1 pod garlic in a hurry
- 1 c. coffee oregano powder
- Salt
- Pepper
Instructions
-
Melt the butter.
-
In a salad bowl, mix the flour with the yeast, then add the eggs one by one, the melted butter, salt and pepper generously.
-
Divide the dough into 3 equal parts and add the toppings for each cake before pouring into the molds.
Light sauce
-
Mix all the ingredients and serve in a bowl with the cakes.
Trick
For the children, please them with a grated Emmental cake and diced ham.
© Anne Kerouédan for Cniel
