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.
Step 3: Preparing the frosting (jellied cream)
Step 4: Cake assembly
Pour the cream cheese batter over the cooled crust in the bottom of the cake pan; poach for 3 hours in a double boiler at 194°F (90°C), keeping the pan slightly above the double boiler to avoid excess heating. Let cool, leave to sit in the refrigerator for 24 hours. Remove from pan, spread the jellified cream over the top. Smooth out with a spatula.
Step 5: Making the berry compote
Soak gelatin sheets in cold water. Lightly poach the berries. Drain, collect the cooking juices and cool with sugar. Add drained gelatin sheets. Add the berries and chill to set.
Step 6: Making the yogurt sherbet
Step 7: Dressage
Serve the cheesecake cut into slices, with the berry compote on the side.
*Note: Cream cheese, as its name indicates, is a very creamy, dense, white cheese that is very popular in North America, where it can be served on its own or used in numerous recipes. The Philadelphia brand is known worldwide, but is not easy to find in France. Instead, Saint-Moret cheese can be substituted. In place of the sweet pie pastry, the original American recipe calls for Graham Crackers, whole-wheat flour cookies, which are crushed and mixed with butter to make the crust. If you want to recreate the original recipe, very dry biscuits or speculoos can be substituted. Do not crush the cookies too finely as the dough needs to keep a coarse, crunchy texture.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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