Recipe by JP Bidart of Le Guest Chef
This wonderful fresh berry cheesecake is a taste of summer on a plate!
- 50g digestive biscuit
- 25g butter (melted)
- 80g double cream
- 40g caster sugar
- 100g soft cheese
- 100g Greek yoghurt
- 70g of fresh mixed berries
- 1⁄2 bronze gelatine leaf (or 1⁄2 tsp vegetarian gelatine powder)
Fresh Berry Coulis:
- 370g mixed fresh berries 60g caster sugar
- 1⁄2 lemon juice
- 50ml water
Fresh Berry Coulis
Rinse the berries then put them in a sauce pan with the sugar, lemon juice and water.
Boil the mixture for about 3 to 4 mins and leave to cool down before blending until smooth. Reserve 70g of the coulis in a sauce pan for the cheesecake.
Put the digestive biscuit and the melted butter in a food processor, then pour the mixture to 1cm height into 4 loose bottomed rings (4cm height and 7cm diameter). Keep in the fridge to chill.
In one bowl whisk the double cream with the sugar until it becomes a ribbon when dropped from a spoon (consistency of Greek yoghurt).
In another bowl mix the Greek yoghurt and the soft cheese until smooth, add the whipped cream.
Meanwhile dissolve the 1⁄2 gelatine leaf or 1⁄2 tsp of vegetarian gelatine powder into the sauce pan with the warm coulis. Add it to the mixture and pour in the rings and leave in the fridge for 1 to 1 1⁄2 hour to chill.
To assemble the dish, cover the bottom of the plate with the fresh berry coulis, take the cheesecake out from the ring with the help of a knife. Put on the side of the plate and top with the fresh strawberry and a sprig of fresh mint.
Suggestions: serve with a toasted nut crumble, berry compote or simply with fresh berries