A light cheesecake (in the mouth...because it's not light on the hips) and creamy as a cloud.
Here is an easy recipe to try urgently to impress the gallery.
I swiped the recipe from the site of an adorable pastry chef that I follow regularly. This is the pretty and talented Christelle from the site "Once Upon a Time the Pastry". With this first try I must admit that I adopted it.
For this recipe I used, as a base, Kambly biscuits with pistachio chips, a mixture of whipped cream, mascarpone and Philadelphia (or Saint-Moret if you can't find any) and of course the wonderful raspberries fresh (or frozen).
RECIPE
UTENSILS
- Electric whisk
- 20 cm springform pan
- Spatula
- Blender
ORGANIC INGREDIENTS if possible
For a beautiful cheesecake for 6 to 8 people.
Preparation 25 mn + rest in the fridge for at least 4 hours
For the biscuit base:
120 g Kambly Pistachio Burst biscuits
40g melted butter
For the raspberry filling:
300g Philadelphia
150g mascarpone
25 cl of very cold 30% fat full liquid cream
1 vanilla pod
Juice of 1/2 lemon
200 g fresh or defrosted raspberries
1 gelatin sheet of 2 g (or 1 g of agar agar)
120g caster sugar
100 g Kambly Pistachio Burst biscuits
For the decoration:
50g raspberries
THE REALIZATION
1/ Crush the cookies either with a mortar or by putting them in a ziploc bag and crushing them with a rolling pin.
2/ Mix the crushed biscuits with the melted butter.
3/ Put your springform pan on a plate.
Place baking paper in the bottom of the springform pan and pour the cookie/butter mixture into the bottom.
Tamp it well with the back of a spoon.
4/ Place in a cool place.
5/ Put the gelatin leaves in a bowl of fresh water.
6/ Mix the Philadelphia with the mascarpone, the vanilla and add the powdered sugar gradually in a fine rain.
7/ Squeeze the 1/2 lemon and heat it until boiling. Remove from the heat, wring out the gelatine leaves and add them to the hot lemon juice, mix.
8/ Pour the hot lemon juice over the cream cheese preparation. Mix with a spatula. Set aside at room temperature.
9/ Whip the very cold liquid cream until it thickens (about 5 to 10 min.).
10/ Gently fold the whipped cream into the fresh cheese mixture.
MOUNTING
1/ Distribute whole Kambly biscuits all around the mould.
2/ Pour a little preparation on the biscuit base (about 1 cm).
3/ Place the raspberries on the cream.
4/ Cover with the rest of the cream and smooth with a spatula or the back of a bread knife.
THE DECORATION
1/ Blend the raspberries. Filter them to remove small grains. Keep cool.
2/ Just before serving the Cheesecake, drip small drops on top to decorate it and add fresh raspberries, small mint or basil leaves.
Good treat!
Print the recipe in French
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