Desserts/ Fruits/ Sweet Snacks/ The Loire Valley

Cheesecake from the Loire Valley

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

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Serves: 8-10 Difficulty: Easy Price: $
Cooking Time: 4-5 hours


  • 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.

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  • Reply
    Wednesday May 29th, 2019 at 09:43 AM

    What a beautiful cheesecake Emma, a masterpiece you only can make! Such a pretty topping, love that you used local products!

    • Reply
      Wednesday May 29th, 2019 at 10:14 AM

      Thank you so much Patty for your kind words !!! I’m glad you liked it !!!

  • Reply
    Saturday June 22nd, 2019 at 02:41 PM

    Bonjour Emma
    Comment vous avez fait votre coulis de fraises avec la gélatine. Est-ce que je peux faire ce coulis aux framboises?
    Merci d’avance

    • Reply
      Saturday June 22nd, 2019 at 04:17 PM

      Bonjour Elie, oui ça ira très bien avec de la framboise. J’ai pris le coulis aux fruits rouges qui est sur le blog et j’ai ajouté 2 feuilles de gélatine trempées dans de l’eau froide à la moitié du coulis obtenu. Voilà 😉

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