{"id":1955,"date":"2025-11-30T10:37:20","date_gmt":"2025-11-30T09:37:20","guid":{"rendered":"https:\/\/www.larousse.fr\/articles\/?p=1955"},"modified":"2025-11-30T10:37:20","modified_gmt":"2025-11-30T09:37:20","slug":"le-cheesecake-de-noel-quon-attendait-tous-une-base-croustillante-un-coeur-marbre-un-glacage-soyeux","status":"publish","type":"post","link":"https:\/\/www.larousse.fr\/articles\/cuisine\/le-cheesecake-de-noel-quon-attendait-tous-une-base-croustillante-un-coeur-marbre-un-glacage-soyeux","title":{"rendered":"Cheesecake marbr\u00e9 vanille-chocolat : base croustillante et gla\u00e7age brillant pour No\u00ebl"},"content":{"rendered":"\n

Trois textures, deux parfums, un effet marbr\u00e9 : le cheesecake version No\u00ebl \u00e0 partager<\/h2>\n\n\n\n

Ce cheesecake repose sur un jeu de textures et de saveurs contrast\u00e9es. La cro\u00fbte croustillante<\/strong> aux biscuits et cacao sert de socle \u00e0 un appareil fondant<\/strong>, \u00e0 base de fromage frais<\/strong> parfum\u00e9 \u00e0 la vanille<\/a><\/strong>, enrichi d\u2019un marbrage de chocolat noir fondu<\/strong>.<\/p>\n\n\n\n

La cuisson douce permet d\u2019obtenir une texture cr\u00e9meuse, sans fissure. Et pour parfaire le tout, un gla\u00e7age au chocolat<\/a><\/strong> onctueux vient napper le dessus. Un dessert \u00e0 la fois r\u00e9gressif<\/strong>, \u00e9l\u00e9gant<\/strong> et moderne<\/strong>, parfait pour les repas de fin d\u2019ann\u00e9e.<\/p>\n\n\n\n

Les ingr\u00e9dients pour un cheesecake marbr\u00e9 de 6 \u00e0 8 parts g\u00e9n\u00e9reuses<\/h2>\n\n\n\n

Pour la base<\/strong> :<\/p>\n\n\n\n

    \n
  • 200\u202fg de biscuits Digestive<\/strong><\/li>\n\n\n\n
  • 25\u202fg de cacao en poudre<\/strong><\/li>\n\n\n\n
  • 100\u202fg de beurre fondu<\/strong><\/li>\n<\/ul>\n\n\n\n

    L\u2019appareil \u00e0 cheesecake<\/strong> :<\/p>\n\n\n\n

      \n
    • 680\u202fg de fromage frais type St M\u00f4ret<\/strong><\/li>\n\n\n\n
    • 120\u202fg de cr\u00e8me fra\u00eeche \u00e9paisse<\/strong><\/li>\n\n\n\n
    • 3 \u0153ufs<\/strong><\/li>\n\n\n\n
    • 120\u202fg de sucre<\/strong><\/li>\n\n\n\n
    • 15\u202fg de farine de bl\u00e9<\/strong><\/li>\n\n\n\n
    • 75\u202fg de chocolat noir<\/strong> fondu<\/li>\n<\/ul>\n\n\n\n

      Le gla\u00e7age<\/strong> :<\/p>\n\n\n\n

        \n
      • 200\u202fg de chocolat noir<\/strong><\/li>\n\n\n\n
      • 20\u202fcl de cr\u00e8me liquide enti\u00e8re<\/strong><\/li>\n<\/ul>\n\n\n\n

        Les ustansiles :<\/strong><\/p>\n\n\n\n

          \n
        • 1 Cadre carr\u00e9<\/li>\n\n\n\n
        • 1 feuille de cuisson Silpat<\/li>\n\n\n\n
        • 1 plaque \u00e0 four perfor\u00e9<\/li>\n<\/ul>\n\n\n\n

          Une pr\u00e9paration en trois \u00e9tapes pour un dessert de No\u00ebl bluffant<\/h2>\n\n\n\n
            \n
          1. Pr\u00e9parer la base<\/strong> : Pr\u00e9chauffer le four \u00e0 175\u202f\u00b0C<\/strong>. <\/li>\n\n\n\n
          2. \u00c9craser les biscuits<\/strong> avec un pilon ou un rouleau, sans les r\u00e9duire compl\u00e8tement en poudre. <\/li>\n\n\n\n
          3. M\u00e9langer avec le cacao<\/strong> et le beurre fondu<\/strong>. <\/li>\n\n\n\n
          4. Tasser dans un cadre<\/strong> carr\u00e9<\/strong> pos\u00e9 sur une plaque chemis\u00e9e. <\/li>\n\n\n\n
          5. Cuire 10 minutes<\/strong>, puis r\u00e9server.<\/li>\n\n\n\n
          6. R\u00e9aliser l\u2019appareil marbr\u00e9<\/strong> : Monter le four \u00e0 220\u202f\u00b0C<\/strong>. <\/li>\n\n\n\n
          7. Faire fondre le chocolat<\/strong>. <\/li>\n\n\n\n
          8. M\u00e9langer le fromage frais<\/strong> et le sucre<\/strong> sans fouetter. <\/li>\n\n\n\n
          9. Battre les \u0153ufs<\/strong> avec la cr\u00e8me<\/strong>, puis assembler avec le fromage. <\/li>\n\n\n\n
          10. Ajouter la farine<\/strong>, m\u00e9langer. <\/li>\n\n\n\n
          11. Pr\u00e9lever 250\u202fg de p\u00e2te et y ajouter le chocolat fondu.<\/li>\n\n\n\n
          12. Verser une moiti\u00e9 de la pr\u00e9paration nature sur la base, ajouter un peu de pr\u00e9paration chocolat\u00e9e, marbrer \u00e0 l\u2019aide d\u2019une pointe de couteau<\/strong>, puis recommencer avec le reste des deux appareils. <\/li>\n\n\n\n
          13. Cuire 10 minutes \u00e0 220\u202f\u00b0C<\/strong>, puis 30 minutes \u00e0 120\u202f\u00b0C<\/strong>. <\/li>\n\n\n\n
          14. Laisser refroidir dans le four \u00e9teint, puis r\u00e9server 6 h au frais<\/strong>.<\/li>\n\n\n\n
          15. Glacer le cheesecake<\/strong> : Faire chauffer la cr\u00e8me liquide<\/strong>. <\/li>\n\n\n\n
          16. La verser en deux fois sur le chocolat noir hach\u00e9<\/strong>. <\/li>\n\n\n\n
          17. Remuer jusqu\u2019\u00e0 obtenir une ganache lisse<\/strong>. <\/li>\n\n\n\n
          18. Sortir le cheesecake du frais et couler le gla\u00e7age dessus. Lisser \u00e0 la spatule. <\/li>\n\n\n\n
          19. Laisser figer avant de d\u00e9couper.<\/li>\n<\/ol>\n\n\n\n

            En bonus :<\/strong> pour un effet encore plus festif, d\u00e9coupez votre cheesecake en formes de sapin<\/strong>, \u00e9toile<\/strong> ou petits carr\u00e9s \u00e0 d\u00e9corer<\/strong> comme des cadeaux de No\u00ebl. Id\u00e9al pour une pr\u00e9sentation ludique \u00e0 table ou pour des portions individuelles \u00e0 offrir.<\/p>\n\n\n\n

            Un dessert chic, fondant et irr\u00e9sistible \u00e0 pr\u00e9parer la veille pour un effet garanti<\/h2>\n\n\n\n

            Ce cheesecake marbr\u00e9<\/strong> fait toujours sensation : riche, \u00e9l\u00e9gant, facile \u00e0 personnaliser et sans stress le jour J. Il peut se d\u00e9corer de copeaux<\/strong>, de fruits rouges<\/strong>, ou d\u2019un peu de fleur de sel<\/strong> pour un twist raffin\u00e9.<\/p>\n\n\n\n

            \u00c0 d\u00e9couper en parts nettes, \u00e0 servir frais ou \u00e0 temp\u00e9rature ambiante selon l\u2019effet souhait\u00e9. Une r\u00e9ussite \u00e0 tous les coups.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":1956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[23,24,14],"class_list":["post-1955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-chocolat","tag-dessert","tag-recette","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"acf":[],"yoast_head":"\nCheesecake marbr\u00e9 vanille-chocolat : base croustillante et gla\u00e7age brillant pour No\u00ebl - Larousse Media<\/title>\n<meta name=\"description\" content=\"Ce cheesecake marbr\u00e9 coche toutes les cases du dessert de f\u00eate : une base biscuit\u00e9e croquante, un c\u0153ur fondant vanille-chocolat, et un gla\u00e7age brillant pour une finition \u00e9l\u00e9gante. 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