Gruyère AOP and red berry cheesecake
A thin crust of biscuits, a thick layer of creamy mixture…cheesecake is as simple as that, but we have never invented anything more delicious. It’s the flagship product of New York!
The most American of cakes is in reality European. It could be the offshoot of ‘Käsekuchen, a soft German cream cheese cake, or perhaps that of ‘vatrouchka’, a Slavic specialty imported to the United States by European Jewish immigrants. Adopted by Americans, it was revised and adjusted with cream cheese over a graham cracker crust. Today the cheesecake of reference is the ‘New York cheesecake’ and is prepared with cream cheese.
Attention changement nombre de personnes
400 gcream cheese
400 gfromage blanc (white cheese)
120 gGruyère AOP
12 gsheets of gelatin
40 gdiced strawberries
- Place the biscuits in a zip lock bag and reduce them to crumbs by passing a rolling pin over them. Add the melted butter to them.
- Line the bottom of a baking pan with the biscuit and butter mixture.
- Prepare the lemon zest and juice.
- Grate the Gruyère AOP, put aside.
- Place the gelatin sheets in cold water to soften.
- Blend/Mix the raspberries, the strawberries and the honey to make a sauce. Dice some of the strawberries.
- Heat a small portion of the fromage blanc with the Gruyère AOP until melted.
- Cool the mixture.
- Beat the cream cheese, the fromage blanc, the melted Gruyère AOP and a spoonful of lemon juice.
- In a saucepan, combine the water, sugar and vanilla to make a syrup.
- Bring to a boil and add the softened gelatin.
- Blend well making sure the gelatin disappears completely.
- Pour the syrup over the mixture. Add the lemon zest and the diced strawberries and blend well.
- Pour into dishes of approximately 6 centimetres in diameter.
- Refrigerate for 2 hours or freeze for 30 minutes, and then let defrost in the refrigerator. Decorate with a purée made of red berries topped with a few whole berries.