Preparing the cream cheese batter
Making the cheesecake crust
- 1 pound 1 1/2 ounces sweet pie pastry (500 g)
- 1 pound 1 1/2 ounces softened butter (500 g)
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
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