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Strawberry Cheesecake with Breton Shortbread
A creamy strawberry cheesecake, resting on a crunchy Breton shortbread crust, caramelized with a torch. Ideal for special occasions or an everyday indulgent dessert.
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Cost Breakdown
Critical Success Points
- • Melt the butter without burning it
- • First shortbread bake at 170 °C
- • Second shortbread bake at 160 °C
- • Initial cheesecake bake at 210 °C
- • Temperature drop to 90 °C and slow bake
- • Complete cooling in the closed oven
- • Torch caramelization
Safety Warnings
- • Melted butter is very hot; handle with care.
- • Use the torch away from flammable materials and wear protective gloves.
- • The oven reaches high temperatures; use kitchen gloves.
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