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

1. Preheat oven to 350°F (170°C). Line a baking sheet with parchment paper.

2. On a work surface, combine butter, sugar, and flour. Squeeze the mixture together with your hands, then knead lightly until it holds together.

3. Use your fingertips to crumble the dough into small clumps.

4. Spread the crumbles onto the prepared baking sheet and bake for 10 minutes, until golden brown.

5. Let cool completely.

2. Make the Cheesecake Cream

1. Warm the butter in a medium saucepan over very low heat—just until soft, not melted. Remove from heat immediately.

2. Whisk in sugar and eggs until fully incorporated.

3. Add the cream cheese and whisk until completely smooth.

3. Bake the Cheesecake Cups

1. Reserve 110 g of the cheesecake cream.

2. Divide the rest among ovenproof bowls, filling them two-thirds full.

3. Place the bowls on a baking sheet and bake for 15 minutes.

4. Remove from the oven and fill the hollows that form with the reserved cheesecake cream.

5. Bake for another 5 minutes.

6. Let cool at room temperature—do not refrigerate.

4. Finish the Dessert

1. Sprinkle some crumbled pastry around each cheesecake cup.

2. Drizzle 2 tbsp berry puree in the center of each cup.