Nos recettes

Agen Prune Cheesecake

30 min.

45 min.

6 pers.

Enjoy our irresistible Agen Prune Cheesecake, a perfect blend of creamy cheesecake and the delicate sweetness of prunes.

Indulge in a unique taste experience combining rich creaminess with the authentic flavor of Agen prunes. A dessert that offers both pleasure and refinement in every delicious bite.

©L’atelier des Chefs / Laetitia Vallée / Mélanie Martin

Les produits utilisés

Ingrédients

300 g of speculoos
60 g of butter
500 g of fromage blanc
10 cl of heavy cream
3 eggs
40 g of cornstarch
150 g of granulated sugar
24 pitted Agen prunes Maître Prunille
10 cl of Earl Grey tea

Step 1: Preparing the Crust

Preheat the oven to 180°C (350°F).
Crush the speculoos biscuits and melt the butter. Mix them together.
Press the mixture into the bottom of a springform pan and refrigerate.

Step 2: Preparing the Filling

Separate the egg whites from the yolks.
In a bowl, beat the egg whites until stiff, gradually adding 100g of sugar.
Whisk the yolks with the remaining 50g of sugar, then incorporate the cornstarch. Add the fromage blanc and cream, then gently fold in the whipped egg whites.
Blend 12 pitted Agen Prunes with Earl Grey tea to make a coulis.
Pour the coulis over the crust, followed by the cheesecake mixture, and bake for 40-45 minutes. Let it cool on a wire rack.

Step 3: Decoration

Cut 6 Agen Prunes into small cubes and 6 into thin slices.
Unmold the cheesecake onto a plate.
Decorate with prune cubes and slices, then finish with a dusting of powdered sugar and a drizzle of prune coulis.

Chef’s Tip: For a tangier flavor, replace the Earl Grey tea with orange juice in the coulis.