With this Baked red berries cheesecake, I go back to the origins, that is when the cheesecake was my workhorse and when, for every occasion, I prepared a cheesecake.
Then I learned many other things, but this cake has always remained in my heart.
To prepare this Baked red berries cheesecake, I followed Chef Philippe’s recipe, and you can find it on Meilleur du chef.
Compared to the original, I adjusted the proportions to use an 18 cm cake pan and make a higher cheesecake, because I like it that way.
Furthermore, since I do not have Petit Beurre biscuits at home, I prepared a fast shortcrust pastry for the base.
You can find other cheesecake recipes, here, here and here.
But the Baked red berries cheesecake is perhaps the most prepared ….
To you the choice..
Baked red berries cheesecake
- 1 cup less 2 tbsp (112 g) all-purpose flour
- 2 tbsp (12 g) almond meal
- ¼ cup (33 g) icing sugar
- 4.5 tbsp (63 g) soft unsalted butter
- 1/3 (19 g) large whole egg
- seeds from ½ vanilla pod
- pinch of salt
- 5 oz (140 g) baked and finely ground pâte sucrée
- 4 tbsp (56 g) warm melted butter
Red berries confit
- 2/3 cup (168 g) red berries puree (Ravifruit)
- ¼ cup + 4 tsp (70 g) superfine granulated sugar
- 1.68 g Nh pectine
- 15 oz (420 g) cream cheese, room temperature (Philadelphia®)
- ½ cup + 5 tsp (125 g) superfine granulated sugar
- 2 tbsp (14 g) all-purpose flour
- 2 medium/large (106 g) whole eggs, room temperature
- 1/2 cup less 2 tsp (106 g) heavy cream
- zest from 1 lemon
- wild strawberries
- red currants
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal and sifted icing sugar.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 1 hour.
Roll the dough out 3-4 mm thick and bake in a fan oven 320F-160°C, for 20/22 minutes until golden.
n a food processor, finely blend the baked pâte sucrée until you get fine breadcrumbs and weigh the grams called in the recipe.
Add melted butter and mix until well combined.
To line the spring form pan
Butter the bottom and sides of a 7 inches – 18 cm spring form pan.
Press with your fingers the crumbs evenly over the bottom and smooth with a spoon.
Refrigerate while you prepare the cheesecake mixture.
Heat fan oven to 350 F - 180°C.
In a bowl, combine cream cheese with sugar and lemon zest until smooth.
Add sifted flour and mix to combine.
Add, gradually, the eggs (lightly beaten) and mix to combine.
Whip the heavy cream until soft peaks form and gradually add to the cheese mixture.
Pour the filling on the crust and spread evenly with a small spatula.
Turn down the oven to 275 F - 140°C and bake for 70 minutes.
Let cool, cover with cling film and refrigerate overnight.
Red berries confit
In a small bowl, combine a tsp of sugar with pectin.
Heat red berries puree with remaining sugar until 145F - 60°C and add sugar/pectin mixture and stir to combine.
Bring the mixture to boil and cook for 2 minutes, stirring constantly.
Cover with cling film and refrigerate overnight to set.
With a small whisk, soften the confit and pour in a pastry bag.
With the confit, shape a snail on the surface of the cheesecake and spread with a small spatula.
Garnish with berries as you prefer.
Refrigerate until ready to serve.
Pâte sucrée: you can use Petit Beurre cookies, Graham crackers or Digestive cookies.
Red berries confit: I used store bought puree made of raspberries, red currants, black currants and cranberries. You can use DIY puree, choosing the ones you prefer.