Home Recipes Blackcurrant cheesecake

Blackcurrant cheesecake

with red fruit and an oreo base

Cheesecake Blackcurrant cheesecake Dessert
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Ingredients

For 2 servings

Bottom

300 g Oreo cookies, without filling

75 g butter

Base

1 l Debic Cheesecake

200 g blackcurrant puree, Boiron

Topping

red fruit

blackcurrant coulis

freeze-dried raspberry pieces

strawberry meringue

purple flowers

Debic products used

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Debic Cheesecake 1L

  • Timesaving & easy to prepare
  • Constant quality: the same result, always
  • Finish with your own creativity

Preparation

Bottom

Line 2 cake rings 14 cm in diameter and 5 cm high with 5 cm acetate foil and place them on a baking tray with a silicone baking mat.

Grind the Oreo cookies into fine crumbs and melt the butter. Mix the melted butter with the finely ground cookies and divide between the rings. Press well using a spoon or tonic stamper.

Mix the melted butter with the finely ground cookies and divide between the rings.

Press well using a spoon or tonic stamper.

Base

Hold the bottle of Cheesecake under hot water for at least 20 seconds to loosen the contents from the bottle.

Empty the bottle into the bowl of the planetary mixer and beat with the whisk for 5 minutes at full speed until light and airy.

Add the blackcurrant puree and mix well.

Transfer the mixture to a smoothnozzled piping bag and fill the cake rings.

Smooth out with a palette knife and leave the cakes to set in the refrigerator for at least 2 to 4 hours.

Topping

Remove the ring and foil from the cakes and cut them into equal slices with a hot, sharp knife.

Arrange on the plates and finish with the toppings.

Recipe tags Cheesecake Blackcurrant cheesecake Dessert Debic
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