Recipes
Mix the soft cream cheese and sugar. Add the eggs, then the cream and the raspberry puree. Bake at 155°c / 311°f for 90 mn (gap open).
Make a sablé dough with the above ingredients, spread on silpat and bake until golden brown at 160°c / 320°f. When cold, crumble the dough in a food processor and press into the desired ring.
Heat the raspberry puree and cream. add the granulated sugar and corn starch and bring to a boil. Hand blended. Mix and pour into a flexipan. Freeze then insert inside the cheesecake filling.
Mix pectin and sugar together. Place the frozen raspberries in the pan and add the 50 g of sugar and pectin. Then add the 200 g of sugar. heat to 103°c / 217.4°f. Add the salt and lemon juice. cool down and pipe the jam on the top between the rings of raspberry curd.
Line the mould with 200 g of sablé base. Add the layer of cheesecake filling. insert the frozen raspberry cream. Cover with another layer of cheesecake filling and bake in a water bath for about 90 mn. When cold, add the raspberry cream rings on the top, the raspberry jam in between, and decorate with fresh raspberries.
