List of ingredients
300 g of full-fat Bridélice cream
300 g of cream cheese spread (type Philadelphia or St Moret)
200 g shortbread cookies
50 g of melted butter
150 g of sugar
50 g brown sugar
1 vanilla pod
300 g of red fruits (strawberries, raspberries, currants, blackberries etc.)
Red fruit coulis
2 g of agar agar or 2 gelatin sheets
Recipe steps
Crush the shortbread cookies, add the melted butter and brown sugar and mix
Line the bottom of a removablle bottom cake pan with this preparation, tamp well and refrigerate
Loosen the cream cheese with a whisk, whip the whole liquid cream into whipped cream, adding the sugar, vanilla seeds (or vanilla sugar).
Gradually incorporate the whipped cream into the fresh cheese, and pour the resulting mixture on the shortbread base, keep in the fridge for at least 6 hours
Heat your red fruit coulis, with 1 tbsp. teaspoon of agar agar or 1 sheet of gelatin, pour over the top of the cheesecake and decorate with red fruits
Put back in the fridge for the night, your cheesecake will then take on a nice firm, light and creamy consistency!
For more indulgence, don’t hesitate to serve it with a little whipped cream spray.
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