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Le Cordon Bleu News, 07/29/2014
Mini blueberry Cheesecakes
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Paris recipe

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About this recipe

Cheesecake, which is extremely popular in North America and particularly in New York, achieved popularity a number of years ago in France. August is the main growing season in France and Le Cordon Bleu Paris has adapted its cheesecake recipe to include this irresistible fruit.

Recipe - Blueberry mini Cheesecakes

Makes 10 mini cheesecakes

In this recipe:

  • blueberries
  • spéculoos® biscuits
  • Philadephia ® cream cheese
  • vanilla bean
  • cornstarch

 Wine pairing:





300 g spéculoos® biscuits
50 g butter, melted
700 g Philadephia ® cream cheese, at room temperature
200 g sugar
1 vanilla bean (pod), split in two and seeds scrapped out
220 g eggs
200 ml whipping cream
Blueberry compote
250 g blueberries
30 g sugar
1/4 tsp cornstarch (cornflour)
1 packet blueberries
Note: 10 x 4 cm Ø circle molds

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  1. Base: Line the circle molds with buttered parchment paper and place on to a parchment paper covered baking sheet. Crush the spéculoos biscuits in a bowl and add the melted butter, stir to combine. Divide the base mixture between the prepared molds and press down. Refrigerate.
  2. Filling: Preheat the oven to 90°C. Combine Philadephia ®cream cheese with sugar and the seeds from the vanilla bean. Fold in the eggs, one by one, do not mix too much. Lastly add the whipping cream. Divide between the molds, filling to the ¾ mark. Bake in the oven for 1 hour, or until the point of a knife inserted in the center of a cheesecake comes out clean. Cool and then refrigerate.
  3. Blueberry compote: Cook the blueberries in a saucepan with the sugar until a compote texture is obtained. Dilute the cornstarch in a little water and stir into the compote. Bring to a boil, remove from the heat. Top each cheesecake with warm blueberry compote. Cool and refrigerate. Carefully remove the circle molds and parchment paper from the cheesecakes.
  4. Decorate each mini cheesecake with three fresh blueberries and serve chilled.
  5. Chef's tip: One gelatin leaf can be softened in cold water, squeezed to remove access water and added to the hot blueberry compote for a better gel if desired.

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For more information

Le Cordon Bleu Paris
  Email or use the online form
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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