Recipe Mirabelle and Cinnamon Cheesecake

Name: Mirabelle and Cinnamon Cheesecake
Yield: 10 mot.parts
Ingredients: 120 g Elle & Vire gourmet butter 82% fat; 45 g sugar; 120 g flour; 1,5 g fleur de sel; 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; 500 g pitted mirabelles; 50 g sugar; 5 g pectin NH; SQ mirror glaze; 480 g Excellence whipping cream 35% fat; 1 g gelatine; 70 g white chocolate; 3 g cinnamon powder

For
10 pieces

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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: Elle & Vire gourmet butter 82% fat; French cream cheese; Excellence whipping cream 35% fat

The recipe,
step by step

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
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
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
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
Assembly

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.