I love cheesecake. Or rather cheesecakes, because there are so many recipes. I like it without cooking. He is then like a cloud. As for the one with cooking, it’s a little more complicated. I like that it is very light, airy. My favorite recipes are here or here. I am totally a fan of these so-called Japanese versions. Again, it’s a real cloud.
But, if we are of course on cheesecakes, we are still far from the classic cheesecake. This one is in my opinion more difficult to do and especially to succeed. The risk is indeed to have a result that lacks creaminess.
And there, really, I wanted to eat a good traditional cheesecake, but above all, very creamy. It had been too long since I had done one.
Finally, the most delicate for the success of the cheesecake is the cooking. She must be fair. Then the cake will not be cracked on top, and the texture will be perfect. So I applied myself to successfully cooking. And I was really won over. This one is perfect for my taste.
As it’s the season, I chose to accompany it with wild blueberries. Definitely my favorite fruit.
And now, I have only one desire, to redo this cheesecake…
110 g biscuits (Mac Vities)
20g vanilla sugar
3 small eggs + 1 yolk
100 g full cream
1 lemon zest
Preheat the oven to 180°C.
Mix the biscuits and the butter.
Pack this preparation in a circle 18 cm in diameter, placed on a baking sheet.
Bake for 10 minutes.
Raise the oven temperature to 220°C.
Whisk the Philadelphia for about 2 minutes.
Add the sugars and continue beating for another 1 minute.
Add cornstarch. To mix together.
Add the eggs one at a time and beat well.
Then add the cream and the finely grated zest. To mix together.
Pour the cream over the biscuit.
Bake for 8 minutes, then lower the temperature to 110°C.
Let cook for about 45 minutes.
Turn off the oven, crack it open and let the cheesecake cool down.
200g wild blueberries
3 g NH pectin
Heat the blueberries and half the sugar.
Mix the remaining sugar and pectin.
When they are burst, add the sugar in rain. Mix and continue cooking for 1 minute over high heat.
Spread the cold confit over the cold cheesecake.
To finish: I used an 18 cm circle and the cooking times are those of my oven. They may be slightly different at home depending on your oven or if you don’t use the same equipment as me. The goal is to have 0 cracks and therefore a perfectly creamy cheesecake.
Mac Vities cookies are perfect. You find them everywhere. Otherwise, small butter works very well too.
For my confit, I use NH pectin, because it gives the best results. You can also use Vitpris, in this case, put 1 to 2 cc. Gelatin and agar agar can also be used, but I don’t really like the texture.
I used fresh wild blueberries, you can also take them frozen. Or take other blueberries. It also works with other red fruits.
Rather than putting the confit on it, you can also pour it into the plate, as a coulis. In this case, even more need for pectin.