Pink Lady® cheesecake with raspberry and strawberry sauce

Desserts
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Cheesecake façon Pink Lady et coulis de framboises et fraises
© ©Frédérique Chartrand
1
Difficulty
8
People
40min
Preparation
1h0min
Cooking time

Spring is playing hard to get. To help tempt it along, here’s a seasonal, gourmet recipe that’s fresh and fruity. Your guests will adore this cheesecake – perfect for a barbecue or luxury picnic! Find out more

Cheesecake façon Pink Lady et coulis de framboises et fraises

For the base

Ingredients

  • 60 g sugar
  • 150 g butter
  • 250 g Digestive biscuits or similar

Preparation

  1. Melt the butter on a low heat.
  2. Crush the biscuits in a food processor until they have a sandy texture.
  3. Mix the crushed biscuits and the sugar, then add the melted butter and mix
  4. thoroughly.
  5. In a springform tin of about 21cm diameter, press the crushed biscuits down into the bottom using the back of a spoon to help you.
  6. Refrigerate for 3 hours.

For the cream-cheese mixture

Ingredients

  • 3 eggs
  • 150 g sugar
  • 195 g mascarpone cream
  • 390 g Philadelphia style cream-cheese

Preparation

  1. Mix the cream-cheese and the sugar in the food processor and then add the
  2. mascarpone. Mix again.
  3. Add the eggs one by one, until you have a smooth mixture

To assemble the cheesecake

Ingredients

  • 3 Pink Lady® apples
  • 1 lemon

Preparation

  1. Preheat the oven to 150°C.
  2. Using an apple corer, remove the cores from the Pink Lady® apples.
  3. Leaving the skin intact, cut round slices of apple. Cut each round in half, giving
  4. you semi-circles.
  5. Sprinkle your apple slices with a little lemon juice to prevent them from turning
  6. brown.
  7. Arrange the apple slices on top of the biscuit base.
  8. Pour the cream-cheese mixture over the apples.
  9. Bake in the oven for one hour and leave to cool.

For the sauce

Ingredients

  • 50 g sugar
  • 400 g raspberries
  • 1 leaf of gelatine
  • 100 g strawberries

Preparation

  1. Soak the gelatine leaf for 8 minutes in cold water.
  2. Hull the strawberries and cut them in half.
  3. Put the raspberries, strawberries and sugar in a pan. Simmer to reduce for 10
  4. minutes.
  5. Drain the gelatine and beat it with a fork, then pour into the sauce and mix.
  6. Pour the sauce over the cheesecake and enjoy!


Pink Lady® top tip

To ensure your cheesecake bakes perfectly, place a bowl of boiling water in the bottom of the oven!

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