Cheesecake in red fruit coulis
Discover the recipe for this delicious cheesecake from the Elior chef Vanessa Bourgoin!
Ingredients for 8 to 10 persons
- 40 cl of whole liquid cream
- 400 g of fresh Philadelphia-type cheese
- 3 gelatin sheets
- 150 g of sugar
- 1 lemon (juice and zest)
- 250 g of Speculoos cookies
- 50g of melted butter
- Red fruit coulis
- Crush the Speculoos cookies, add the melted butter and mix. Line the bottom of a circular pastry tin with the crushed cookie mix and press down well Place in fridge
- Soften the gelatin in very cold water. Soften the cream cheese with a whisk, then add the lemon juice and zest. Whip the whipped cream together with the sugar
- Drain the gelatin, leaving a little water, and melt in the microwave until it obtains a syrupy consistency (be careful, this step is very quick). Combine the melted gelatin and the cream cheese mixture and stir. Using a spatula, add the whipped cream to the mixture
- Pour over the biscuit base and smoothen out
- Place overnight in fridge
- Serve with a red fruit coulis
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Registered Dietitian