I’d promised you a new recipe for this weekend, and here it is! A seasonal recipe, what’s more! It’s the plum and fig cheesecake made by Christophe Michalak on the show “Dans la peau d’un chef“, broadcast a few weeks ago.
Strangely, it’s a recipe I immediately wanted to reproduce, even though I don’t like cheesecake. For a meal that brought together other people who, like me, have had back surgery, I brought along a whole string of desserts, including the one I’m presenting to you tonight 🙂
I didn’t taste it (yes, I don’t like it!) but this dessert was very much appreciated by most of the guests 🙂
Ingredients & method
4 components · Full recipe
Speculoos Base
Ingredients
- 200 g (7.1 oz) salted butter
- 1 lemon
- 400 g (14.1 oz) speculoos biscuits
Method
1
Melt the butter in a saucepan and grate the zest of one lemon into it.
2
Blitz the speculoos into a fine powder. Set a small handful aside for the final decoration.
3
Pour the butter over the speculoos powder and mix until it reaches a sandy consistency that clumps when pressed firmly in your hand.
4
Line an 18 cm (7.1 in) diameter by 2.5 cm (1 in) high ring with acetate sheet. Press about 6 mm of the speculoos mixture into the base and up the sides of the ring, pressing firmly with a spoon to compact it.
5
Refrigerate.
Filling
Ingredients
- 3 large red plums
- 3 figs
- 100 g (3.5 oz) dark beer
- 2 tablespoons acacia honey
- 2 star anise
Method
1
Stone the 3 plums and cut them into small pieces.
2
Caramelise one tablespoon of honey in a frying pan. Add the plums and one star anise, and let them cook down slightly. Deglaze with a little dark beer and leave to reduce slightly, then transfer to a perforated tray to drain off the excess juice.
3
Repeat the process with the 3 figs, then leave everything on the tray to cool.
Cheesecake Cream
Ingredients
- 100 g (3.5 oz) Philadelphia cream cheese
- 100 g (3.5 oz) 0% fat fromage blanc
- 200 g (7.1 oz) full-fat whipping cream
- 50 g (1.8 oz) sweetened condensed milk
- 1 vanilla pod
Method
1
In a well-chilled mixer bowl, combine the Philadelphia, fromage blanc, condensed milk and whipping cream.
2
Scrape the seeds from the vanilla pod and add them to the bowl, then whip at full speed until the mixture holds its shape. Set aside.
Assembly and Decoration
Ingredients
- 1 large red plum
- 1 fig
- 1 star anise
- 1 lemon
- the vanilla pod used in the recipe
- crushed speculoos (a small handful set aside from the 400 g (14.1 oz) at the start of the recipe)
Method
1
Retrieve the cooled roasted fruit and the chilled speculoos base.
2
Fill the base with the roasted fruit, then spoon the cheesecake cream over the fruit. Smooth level with a spatula, scraping off the excess.
3
Sprinkle with the speculoos powder set aside at the start of the recipe.
4
Cut a few wedges of figs, plums and lemon for the decoration.
5
Remove the ring and acetate, then place the cheesecake on a serving stand. Decorate with the cut fruit, dusted with icing sugar to make them glisten. Add a star anise and the vanilla pod used in the recipe.
Gallery
