Crème de Cheesecake
By Sergio Boulanger
This recipe is for those who love the smooth texture of cheesecake but prefer something lighter and more refined. These baked cheesecake cups come with a buttery crumble topping and a fresh strawberry finish. It’s a simple process—precise but not complicated. Follow the steps, and you’ll get a flawless, creamy result.
Crumble Pastry Recipe
55 g butter, diced
55 g sugar
83 g all-purpose flour
Cheesecake Cream Recipe
138 g butter, diced
149 g sugar
3 eggs
275 g cream cheese
Finish
200g of wild berries, pureed and strained
Method
1. Prepare the Crumble Pastry
Preheat oven to 350°F (170°C). Line a baking sheet with parchment paper.
On a work surface, combine butter, sugar, and flour. Squeeze the mixture together with your hands, then knead lightly until it holds together.
Use your fingertips to crumble the dough into small clumps.
Spread the crumbles onto the prepared baking sheet and bake for 10 minutes, until golden brown.
Let cool completely.
2. Make the Cheesecake Cream
Warm the butter in a medium saucepan over very low heat—just until soft, not melted. Remove from heat immediately.
Whisk in sugar and eggs until fully incorporated.
Add the cream cheese and whisk until completely smooth.
3. Bake the Cheesecake Cups
Reserve 110 g of the cheesecake cream.
Divide the rest among ovenproof bowls, filling them two-thirds full.
Place the bowls on a baking sheet and bake for 15 minutes.
Remove from the oven and fill the hollows that form with the reserved cheesecake cream.
Bake for another 5 minutes.
Let cool at room temperature—do not refrigerate.
4. Finish the Dessert
Sprinkle some crumbled pastry around each cheesecake cup.
Drizzle 2 tbsp berry puree in the center of each cup.