Makes 20 individual cheesecakes
500g
Digestive biscuits
200g
Melted butter
50g
Cocoa butter
750g
Total weight
Mix the ingredients together until smooth. In a silicone mould with 7 cm diameter holes, add approx. 35 g of the biscuit base to each hole and press down to approx. 0.6 cm in height.
200g
Whole milk
40g
Egg yolks
200g
Sugar
16g
Corn starch
620g
Cream cheese
900g
Cream (35% fat)
50g
Water
2
Vanilla pods
2 116g
Total weight
Heat the whole milk and add the zests and split vanilla pods to infuse for 30 minutes with the lid on. Remove the vanilla pods. Mix the milk with the egg yolks, sugar and corn starch. Bring the mixture to a boil, whisking all the time. Remove from the heat, add the gelatin mass and cream cheese. Blend using a hand blender. Once the mixture is between 35°C and 40°C, add the lightly whipped cream and gently fold in with a Maryse spatula. Pour over the biscuit base in the moulds and smooth the top with a spatula. Leave to set in the refrigerator for 2 hours. Freeze.
Remove the cheesecakes from their moulds and top with the PGI Menton lemon crushed fruit using a round cookie cutter of a slightly smaller diameter than the size of the mould. Decorate with the thinly sliced orange segments.
