Lime and sour cream Clandestin cheese cake

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  • Time: Preparation : 15 minutes Cooking : 1 h 05 minutes
  • Servings: 6
  • Complexity: Easy
  • Category: Desserts

Crumb base

3 cups (750 ml) Graham biscuit crumbs
4 tbsp (60 ml) sugar
1 cup (250 ml) butter

Cheese mixture

500 g (1 1/4 lb) Clandestin cheese
4 egg yolks
3/4 cup (200 ml) sugar
1 cup (250 ml) sour cream
Juice of 1 lime
Zest of 1 lime
4 egg whites
1 tsp (5 ml) cream of tartar

2 cups (500 ml) 35% cream,
3 cups (750 ml) sour cream
3/4 cup (200 ml) sugar
2 tsp vanilla flavouring

Crumb base

Combine the crumbs and the sugar.

Melt the butter and then, mix with the sugar and crumbs.

Press this mixture into the bottom of a 9-inch springform pan.

Cheese mixture

Preheat oven to 350°F.

Break up the cheese in a food processor and mix with the egg yolks and the sugar. Add the sour cream, lime juice and zest; set aside.

Whip the egg whites with the cream of tartar until peaks form and add to the cheese mixture.

Put in the springform mould and cook for 45 minutes at 350°F followed by 15 minutes at 340°F.

Refrigerate for 10 minutes. During this time, whip the cream and add the sour cream, sugar and vanilla flavouring. Remove the cake from the refrigerator and top it with this mixture using a rubber spatula.

Return to the oven and bake for 15 minutes at 340°F.

Allow to cool in the mould.

Serve surrounded by a fruit coulis.

By Guillaume Charbonneau, Gîte du Mont-Albert, Sainte-Anne-des-Monts.

Source : L'HIVER : MATIN, MIDI ET SOIR, recipe booklet, special Christmas insert.


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