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Cheesecake with strawberry coulis

Roger Van Damme

Roger Van Damme

dessert

90

minus

Recipe for

6

person

persons

90

minutes

For the cheesecake and bottom

80g granulated sugar

Juice of 1 lime

300g flat cheese

220g sour cream

8 gelatin leaves, soaked in cold water

100g strawberry puree

200g whipped cream

250g flour

1 egg yolk

250g soft butter

125g powdered sugar

Pinch of salt

Grated zest of 1 lemon

For the panna cotta cream

11.5cl cream

22.5cl milk

225g granulated sugar

1.5 vanilla pod

30g gelatin powder with 15cl cold water

115g Greek yogurt

33cl cream

6cl lime juice

44g yogurt powder

83cl cream (whipped lobily)

Strawberry coulis (250g strawberries)

Roadmap

Cheesecake:

Mix the granulated sugar, lime juice, flat cheese and sour cream until homogeneous.
Soak the gelatin overnight in cold water. Squeeze out the soaked gelatin, place in a small bowl and melt in the microwave for 10 seconds. No longer, as the gelatin burns quickly.
Then mix the gelatin with the strawberry puree.
Then mix this puree with the cheese mixture. Finally, spoon in the whipped cream.

Bottom:

The bottom is not visible, but it is very important for the firmness of the cake.
Preheat oven to 160 °C. Scoop the flour into a circle on the work surface. Add the egg yolk, softened butter, powdered sugar, a pinch of salt and some grated lemon peel.
Knead into a firm dough. Gently roll out with a rolling pin. Roll the rolled out dough around the rolling pin.
Place gently on the mold. Lift the dough on the side and gently push it into the mold. Roll over the mold with the rolling pin and remove the dough residue.
Push edges gently over the edge of the mold. Place a round coffee filter in the mold and fill with pebbles or dry peas.
Bake for 20 minutes.
Remove the mold from the oven and remove the pebbles or peas. Let the pie crust cool for 5 minutes.
Then cut out the bottom in a circle O.5cm smaller than the springform pan.
Butter the springform pan and dust it with powdered sugar. Place the baked dough base in it. Pour the cheese mixture on top. Make sure the sides are well filled. Smooth the top nicely. Let set in the refrigerator.

Panna cotta cream:

Warm cream, the milk and granulated sugar. Add the vanilla. Dissolve the gelatin in this.
Let the mixture cool until lukewarm.
Meanwhile, mix the yogurt with the boiled cream, lime juice and yogurt powder and, lastly, spat in the whipped cream. Pour into a piping bag.
Take a springform pan 2 to 3 cm smaller in diameter than the springform pan for the cheesecake.
Fill the edge of the bottom with a line of panna cotta cream so that you get a nice circle. Freeze the springform pan.
Wait until the panna cotta is frozen and the cheesecake has risen. Then place the ring of panna cotta on top.
Fill the ring with a strawberry coulis and surround with strawberry pieces.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

6

persons

person

For the cheesecake and bottom

80g granulated sugar

Juice of 1 lime

300g flat cheese

220g sour cream

8 gelatin leaves, soaked in cold water

100g strawberry puree

200g whipped cream

250g flour

1 egg yolk

250g soft butter

125g powdered sugar

Pinch of salt

Grated zest of 1 lemon

For the panna cotta cream

11.5cl cream

22.5cl milk

225g granulated sugar

1.5 vanilla pod

30g gelatin powder with 15cl cold water

115g Greek yogurt

33cl cream

6cl lime juice

44g yogurt powder

83cl cream (whipped lobily)

Strawberry coulis (250g strawberries)

Fan of this recipe?

View more

Preparation

90

minus

Cheesecake:

Mix the granulated sugar, lime juice, flat cheese and sour cream until homogeneous.
Soak the gelatin overnight in cold water. Squeeze out the soaked gelatin, place in a small bowl and melt in the microwave for 10 seconds. No longer, as the gelatin burns quickly.
Then mix the gelatin with the strawberry puree.
Then mix this puree with the cheese mixture. Finally, spoon in the whipped cream.

Bottom:

The bottom is not visible, but it is very important for the firmness of the cake.
Preheat oven to 160 °C. Scoop the flour into a circle on the work surface. Add the egg yolk, softened butter, powdered sugar, a pinch of salt and some grated lemon peel.
Knead into a firm dough. Gently roll out with a rolling pin. Roll the rolled out dough around the rolling pin.
Place gently on the mold. Lift the dough on the side and gently push it into the mold. Roll over the mold with the rolling pin and remove the dough residue.
Push edges gently over the edge of the mold. Place a round coffee filter in the mold and fill with pebbles or dry peas.
Bake for 20 minutes.
Remove the mold from the oven and remove the pebbles or peas. Let the pie crust cool for 5 minutes.
Then cut out the bottom in a circle O.5cm smaller than the springform pan.
Butter the springform pan and dust it with powdered sugar. Place the baked dough base in it. Pour the cheese mixture on top. Make sure the sides are well filled. Smooth the top nicely. Let set in the refrigerator.

Panna cotta cream:

Warm cream, the milk and granulated sugar. Add the vanilla. Dissolve the gelatin in this.
Let the mixture cool until lukewarm.
Meanwhile, mix the yogurt with the boiled cream, lime juice and yogurt powder and, lastly, spat in the whipped cream. Pour into a piping bag.
Take a springform pan 2 to 3 cm smaller in diameter than the springform pan for the cheesecake.
Fill the edge of the bottom with a line of panna cotta cream so that you get a nice circle. Freeze the springform pan.
Wait until the panna cotta is frozen and the cheesecake has risen. Then place the ring of panna cotta on top.
Fill the ring with a strawberry coulis and surround with strawberry pieces.

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Watch the video

Cheesecake:

Mix the granulated sugar, lime juice, flat cheese and sour cream until homogeneous.
Soak the gelatin overnight in cold water. Squeeze out the soaked gelatin, place in a small bowl and melt in the microwave for 10 seconds. No longer, as the gelatin burns quickly.
Then mix the gelatin with the strawberry puree.
Then mix this puree with the cheese mixture. Finally, spoon in the whipped cream.

Bottom:

The bottom is not visible, but it is very important for the firmness of the cake.
Preheat oven to 160 °C. Scoop the flour into a circle on the work surface. Add the egg yolk, softened butter, powdered sugar, a pinch of salt and some grated lemon peel.
Knead into a firm dough. Gently roll out with a rolling pin. Roll the rolled out dough around the rolling pin.
Place gently on the mold. Lift the dough on the side and gently push it into the mold. Roll over the mold with the rolling pin and remove the dough residue.
Push edges gently over the edge of the mold. Place a round coffee filter in the mold and fill with pebbles or dry peas.
Bake for 20 minutes.
Remove the mold from the oven and remove the pebbles or peas. Let the pie crust cool for 5 minutes.
Then cut out the bottom in a circle O.5cm smaller than the springform pan.
Butter the springform pan and dust it with powdered sugar. Place the baked dough base in it. Pour the cheese mixture on top. Make sure the sides are well filled. Smooth the top nicely. Let set in the refrigerator.

Panna cotta cream:

Warm cream, the milk and granulated sugar. Add the vanilla. Dissolve the gelatin in this.
Let the mixture cool until lukewarm.
Meanwhile, mix the yogurt with the boiled cream, lime juice and yogurt powder and, lastly, spat in the whipped cream. Pour into a piping bag.
Take a springform pan 2 to 3 cm smaller in diameter than the springform pan for the cheesecake.
Fill the edge of the bottom with a line of panna cotta cream so that you get a nice circle. Freeze the springform pan.
Wait until the panna cotta is frozen and the cheesecake has risen. Then place the ring of panna cotta on top.
Fill the ring with a strawberry coulis and surround with strawberry pieces.

Recipe for

6

person

persons

90

minutes

For the cheesecake and bottom

80g granulated sugar

Juice of 1 lime

300g flat cheese

220g sour cream

8 gelatin leaves, soaked in cold water

100g strawberry puree

200g whipped cream

250g flour

1 egg yolk

250g soft butter

125g powdered sugar

Pinch of salt

Grated zest of 1 lemon

For the panna cotta cream

11.5cl cream

22.5cl milk

225g granulated sugar

1.5 vanilla pod

30g gelatin powder with 15cl cold water

115g Greek yogurt

33cl cream

6cl lime juice

44g yogurt powder

83cl cream (whipped lobily)

Strawberry coulis (250g strawberries)

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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