Jam Cheesecake
Easy - 20 Min
- style Type of dish : Dessert
- poll Difficulty: Easy
- access_time Preparation time: 20 min
- timer Cooking time: 0 min
- place Region: United States
- euro_symbol Cost: €28.47
Imagine a crisp, fragrant base, a mixture of golden cookies and melting butter...
An unctuous, light but terribly delicious cream, with a good taste of vanilla and fromage frais...
All topped with a generous coulis of Maison Perrotte jam, which adds an irresistible fruity touch and an explosion of flavours on the palate!
A perfect balance of sweetness, freshness and intensity... Each bite is a caress for the taste buds!
A must-try, and why not vary the jams for an original touch at every tasting!
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Ingredients
(Serves 8)
For the cookie base :
- 200 g speculoos cookies (or shortbread)
- 80 g melted butter
For the cream :
- 500 g fromage frais (Philadelphia or mascarpone)
- 100 g sugar
- 1 teaspoon vanilla extract
- 250 ml full-cream cold liquid
- 3 sheets gelatin (or 1.5 tsp agar-agar)
- 2 tbsp. lemon juice
For the topping :
- 200 g Maison Perrotte jam(raspberry, apricot, strawberry... as desired)
- 1 tablespoon water
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Preparation
The cookie base
- Blend the cookies to a fine powder.
- Mix with melted butter.
- Spread the mixture in the bottom of a springform tin (20 cm diameter) or in individual moulds, packing well.
- Refrigerate for 30 min.
The cream
- Soften gelatine in cold water for 10 min (or dilute agar-agar in lemon juice and heat).
- Mix the fromage frais, sugar and vanilla in a bowl.
- Heat the lemon juice and add the gelatine to dissolve.
- Stir into cream.
- Whip the cold cream until stiff and fold in gently.
- Pour the cream over the cookie base and smooth the top.
- Leave to set in the fridge for at least 4 hours (ideally overnight).
The finishing touch
- Mix the jam with a tablespoon of water to soften if necessary.
- Once set, gently spread over the cheesecake.
- Turn out carefully and serve chilled.
Gourmet tip: Add fresh fruit on top for even more flavour!
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9,49 € |
