Credit: Mathilde de l'Ecotais

Berry compote

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Making the cheesecake crust

Preparing the frosting (jellied cream)

Making the berry compote


Step 1: Preparing the cream cheese batter

Use a paddle to mix the cream cheese* together with the sugar and flour. Add eggs and lightly beaten egg yolks, then add the heavy cream.

Step 2: Making the cheesecake crust

Spread out the sweet pie pastry, bake at 340°F (170°C), let cool and break up into chunks. Mix with softened butter. Use a dough sheeter to roll dough into a 1/8 inch (3 mm) sheet and cut to fit the dimensions of the pan. Bake the crust for approximately 20 minutes at 340°F (170°C) and then let cool completely to allow it to crystallize.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests