A few days ago, I had the tremendous pleasure to be demonstrating pastry in a food exhibition in my city of Blois.
I made a few recipes, some of which I had never made before…
This one is one among them, my cheesecake from the Loire valley!
This exhibition’s main purpose was to enhance local products from the local farms.
So I tried to put as many local products in my desserts.
That’s what I did here with my cheesecake from the Loire valley.
It is made with faisselle, a typical local cream cheese, gingerbread from Sologne (name of the region) and strawberries from Sologne too.
The faisselle is a French generic name for a type of cream cheese produced in the center of France.
It’s made either with cow milk, goat or sheep milk. I took the cow milk version.
So you can make this dessert in little jars (as I did during the exhibition), it can be super nice on a buffet table… Or as a dessert to share as you can see it here.
In such case, the utensils you need are:
A pastry ring (adjustable if you have) with 5 cm minimum height
A hand mixer
A large bowl
A good whisk
And a small sauce pan.
Last point… The faisselle cheese is far less compact than a cream cheese like Philadelphia for instance.
If you make this dessert in little jars, you won’t necessarily need gelatine. You will get a mousse texture, which is good too.
As a dessert to share on the other hand, you must put gelatine if you don’t want it to collapse…
You know everything now…
The recipe, Chef!
Cheesecake from the Loire Valley
- 200 g gingerbread
- 10-12 strawberries
- 90 g unsalted butter, melted
- 100 g sugar
- 500 g Faisselle cream cheese
- 220 g liquid cream (30% fat)
- 1 lime
- 3 gelatine sheets (6 g)
Place the gelatine sheets in cold water.
Make a thin crumble out of the gingerbread with your hand mixer.
Pour crumbs into a bowl and add the melted butter, and stir until well combined.
Press flat the crumb mixture into a springform pan. Chill crust in your fridge.
Mix the lime zest, lime juice and sugar.
Add the Faisselle cream cheese until smooth.
Warm 20 g of cream (do not boil).
Add the drained gelatine sheets.
Add the cream to the cheese mixture when cold.
Whip the 200 g of cream in order to make a chantilly (without sugar !). And add it to the cream cheese mixture with a spatula.
Pour the filling into the crust; smooth the top with a rubber spatula.
Set aside in your fridge for 3 hours.
Add fresh fruits before serving.
The central part on my cheesecake is a strawberry sauce to which I added one gelatine sheet in order to have a firm consistancy.