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French Baked Cheesecake with Fresh Berries Compote
served with Tamarillo Sauce and Spiral tuille
Makes 24 portion
500 ml milk
175 g sugar, caster
200 g butter
5 ml essence, vanilla
175 g corn, starch
200 ml milk
6 piece gelatin, leaves
1250 g cheese, nuecatel
500 g egg whites, fresh
250 g sugar, caster
Boil milk, sugar and butter. Dissolve cornstarch with fresh milk and add to the butter milk mixture. Stir fast until the mixture is thick and cooked. Put in dough mixture machine with 2 speed until smooth and keep in the freezer for 2 hours.
Soak the gelatine in water.
Beat the cheese until creamy. Beat the milk butter dough, add the creamy cheese and gelatine.
Make sugar dough for the bottom of cheesecake. Roll out the sugar dough to 2mm and bake till half cooked. Spread raspberry jam and put one layer of sponge. Pour the cheese dough on top. Glaze with egg, wash and bake at 90C for 30 minutes.
Served with fresh berry compote and tamarello sauce and garnish with spiral tuile.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
