Elle & Vire Recipes
by Barrès Ophélie "Encore" Pastry Chef

Recipe Mirabelle and Cinnamon Cheesecake

10 pieces

To prepare this dish

Ingredient list
Cheesecake shortbread
120 g Elle & Vire gourmet butter 82% fat
45 g sugar
120 g flour
1,5 g fleur de sel
Cream Cheese mixture
350 g French Cream Cheese
50 g eggs
90 g sugar
75 g Excellence Whipping Cream 35% fat
15 g cornstarch
10 g lemon juice
115 g milk
Mirabelle plum confit
500 g pitted mirabelles
50 g sugar
5 g pectin NH
SQ mirror glaze
Cinnamon ganache
480 g Excellence Whipping Cream 35% fat
1 g gelatine
70 g white chocolate
3 g cinnamon powder
Elle & Vire products used

The recipe,
step by step

  1. 1

    Cheesecake shortbread

    Add the butter with the sugar, add the flour and fleur de sel and mix well.

    Roll out the shortbread to a thickness of 0.5 cm and cut into 7 cm-diameter discs.

    Place in 7 cm-diameter silicone molds.

    Bake for 15 minutes at 160°C.

    Leave to cool.

  2. 2

    Cream Cheese mixture

    Whip cream cheese, eggs, sugar and cream in a mixer.

    Stir in cornstarch, lemon juice and milk.

    Pour into silicone molds over shortbread, about 1.5 cm high.

    Bake at 90° C for 50 minutes.

    Cool, then place in a cooling cell to remove the cheesecakes neatly from the molds.

  3. 3

    Mirabelle plum confit

    Heat the mirabelles in a saucepan; add the NH sugar/pectin mixture and bring to the boil.

    Divide the confit between 10 small 5 cm- diameter silicone moulds.

    Freeze, then unmold.

    Top with neutral mirror glaze.

  4. 4

    Cinnamon ganache

    Heat 280 g cream, pour over white chocolate, gelatine previously softened in cold water and cinnamon powder.

    Blend, then add 200 g cold cream.

    Chill for at least 4 hours.

    Whisk together the ganache, then put it into a piping bag fitted with a N°10 plain tip.

  5. 5


    Place a scoop of cinnamon ganache on each cheesecake, followed by a puck of mirabelle plum confit.

    Poach whipped cream around the fruit, making two turns.

    Decorate with purple oxalis leaves.

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