For a long time, condensed milk did nothing for me. Then one day I put some in a dessert and loved it. Only fools never change their minds, as they say. So I went looking for recipes and gathered plenty. This one is inspired by the blog « cosi cuisine ».
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 ^^ .
Soften 5 sheets of gelatine in cold water.
Blitz the packet of petit-beurre biscuits with the 50 g of butter and press it into the base of the tin (if you go for a cake ring, your cheesecake will turn out more neatly).
Chill it while you make the filling.
Whisk the condensed milk, then the soft cheese with the sugar.
Combine the two mixtures.
Heat the lemon juice and dissolve the gelatine sheets in it.
Mix it well into the condensed milk and soft cheese.
Pour your mixture over the biscuits.
Fold the raspberry coulis into the mixture without stirring too much, so the cheesecake keeps a marbled effect and you get different textures and flavours as you eat it.
Leave in the fridge for at least one night… Honestly, do!
Recipe by
