{"id":6196,"date":"2019-01-30T08:21:47","date_gmt":"2019-01-30T07:21:47","guid":{"rendered":"http:\/\/www.lacuisinedejosy.com\/?p=6196"},"modified":"2019-01-30T08:21:47","modified_gmt":"2019-01-30T07:21:47","slug":"le-cheesecake-dyvette","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/le-cheesecake-dyvette\/","title":{"rendered":"Le cheesecake d\u2019Yvette"},"content":{"rendered":"<p><em><strong>Le d\u00e9licieux cheesecake au citron de mon amie Yvette&#8230;<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n<p>Pour un moule \u00e0 manqu\u00e9 de 24 cm de diam\u00e8tre, \u00e0 fond amovible de chez Ik\u00e9a, <em>Yvette y tient !<\/em> et recouvert de papier cuisson (fond et c\u00f4t\u00e9).<\/p>\n<p>&nbsp;<\/p>\n<p>Faire bien \u00e9goutter pendant plusieurs heures le fromage blanc dans une passoire fine, \u00e0 d\u00e9faut une passoire recouverte d&rsquo;un linge ; le fromage blanc ne doit plus \u00eatre humide.<\/p>\n<p>Pr\u00e9parer la base du cheesecake :<\/p>\n<p>Mixer les sp\u00e9culos avec le beurre fondu et refroidi.<\/p>\n<p>Bien tasser cette pr\u00e9paration sur le fond du moule.<\/p>\n<p><strong>Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C<\/strong><\/p>\n<p>Pr\u00e9parer la garniture en m\u00e9langeant\u00a0le sucre, la farine, le jus de citron et les zestes, ajouter\u00a0les oeufs battus, et verser cette pr\u00e9paration sur la base au sp\u00e9culos.<\/p>\n<p>Mettre le g\u00e2teau dans le four pour 50 mn, le temps de cuisson est \u00e0 adapter selon les fours.<\/p>\n<p>Laisser refroidir et entreposer une nuit au r\u00e9frig\u00e9rateur.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le d\u00e9licieux cheesecake au citron de mon amie Yvette&#8230; &nbsp; Pour un moule \u00e0 manqu\u00e9 de 24 cm de diam\u00e8tre, \u00e0 fond amovible de chez Ik\u00e9a, Yvette y&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/le-cheesecake-dyvette\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,22],"tags":[50,43,496,86,639],"class_list":["post-6196","post","type-post","status-publish","format-standard","hentry","category-agrumes","category-gateaux-pates","tag-beurre","tag-citron","tag-fromage-blanc","tag-oeuf","tag-speculos"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/6196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=6196"}],"version-history":[{"count":3,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/6196\/revisions"}],"predecessor-version":[{"id":6199,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/6196\/revisions\/6199"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=6196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=6196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=6196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}