Cheesecake Trifle

Credit: Mathilde de l'Ecotais
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Ingredients (10 people)


Step 1: Making the cheesecake ice cream

Combine all the ingredients except the cheese, and cook in a double boiler at 183°F (84°C). Add the cheese to the mixture once it is cooled down to 39°F (4°C). Let sit overnight, process in the ice cream maker, and set aside.

Step 2: Making the crumble

Combine softened butter, confectioners’ sugar, flour, and almond powder and mix until homogenous. Crumble by hand onto a baking sheet, let dry at room temperature, then bake for 20 to 25 minutes at 330°F (165°C).

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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