It’s rare that I use condensed milk. Since it doesn’t exist in organic versions, I make my own (see recipe).
With the heatwave, I didn’t feel like cooking anything, so for this recipe, I bought sweetened condensed milk, which is denser than unsweetened condensed milk. Since it’s really very sweet, I didn’t add any sugar to the recipe, but if you have a sweet tooth, you can add some once the condensed milk and the fromage blanc (a fresh, creamy French curd cheese) are mixed. You’ll need to do this before adding the gelatin.
I checked the labels on the condensed milks before buying and chose the most natural one possible. If you’re not always sure what to pick, only choose products containing ingredients you know and would use on their own—in this case, milk and sugar.
This cheesecake with raspberries and blueberries from the garden is a pure treat. I added redcurrants for the decoration because I thought they looked prettier than my raspberries with the blueberries. You can use different biscuits for the base. I used some palets bretons (salty butter cookies from Brittany) that were given to me, but you can opt for petits beurres (classic French butter biscuits). They are quite healthy in terms of ingredients.
You can use other fruits depending on your taste.
As you’re making coulis, make more so you have it for several desserts: sorbet, charlotte, cheesecake, mousse, breakfast yoghurts ^^
For those who don’t have a garden or freezer full of them, a certain Monsieur Picard (our well-known frozen-food shop) sells it in big bags ^^ .
Soak 17 g of gelatine sheets in some cold water (9 sheets for me, which is one packet).
Mix the packet of biscuits with the softened butter and press it into the bottom of the tin (if you use a buttered cake ring, your cheesecake will be easier to unmould).
Put it in the fridge while you prepare the mixture.
Beat the condensed milk with the fromage blanc, the sugar, and the vanilla.
Add most of the red berries and keep the rest to decorate the cheesecake. I used all the raspberries, 2/3 of the blueberries, and kept 1/3 of the blueberries and the redcurrants for the decoration.
Squeeze the half lemon.
Heat it up to melt the gelatin sheets.
Add it to the previous mixture and mix well.
Pour your mixture over the biscuits.
Leave it in the fridge for a day or overnight.
Decorate it however you like. I’ve added some fruit.
Recipe by
