Cheesecake with Pearly Raspberry CoulisTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 25 minutes
Cooking time: 18 minutes
Chilling time: 2 hours for individual cheesecakes or 12 hours for one large cheesecake
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:62 kcal
Proteins:0.3 g
Fats:3.5 g
Carbohydrate:7.4 g
Fibers:0.1 g
Sugar:2.9 g
Cholesterol:12.9 mg
Sodium:22 mg
Calcium:8.1 mg
Energy:485 kcal
Proteins:2.3 g
Fats:27.5 g
Carbohydrate:57.6 g
Fibers:0.4 g
Sugar:22.4 g
Cholesterol:101.1 mg
Sodium:172.1 mg
Calcium:63.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
10
speculoos or ladyfinger biscuits
40
g
melted butter
**Pearly raspberry coulis
600
g
frozen raspberry coulis
250
ml
water
**Filling
4
leaves of gelatin
200
ml
cream
80
g
powdered sugar
5
ml
vanilla extract
METHOD
- Crush the cookies to a powder and blend in the melted butter with your fingertips.
- Place the mixture into a buttered loaf or terrine pan, press down well and refrigerate.
- Soak the gelatin leaves in a bowl of cold water for 10 minutes.
- Bring the coulis and water to a boil. Add the tapioca and cook for 15 minutes over low heat, stirring often.
- Gently heat the cream and blend in the drained gelatin.
- Whisk the mascarpone with the powdered sugar and vanilla and blend in the cream-gelatin mixture.
Assembly
- Pour one-third of the pearly coulis onto the crust base, then half the mascarpone mixture.
- Place another third of the coulis on top and end with the remaining mascarpone mixture.
- Chill for 12 hours.
- Unmold and serve in slices with the remaining pearly raspberry coulis.
CHEF'S NOTES
Pour the mixture into small glasses to reduce the chilling time (to about 2 hours) and serve the cheesecake with a few fresh berries.
