Jump to Main ContentJump to Primary Navigation
Top

Vanilla cheesecake with wild red berries

vanilla-cheesecake-hero.jpg
clos-magiore-hero.jpg

Marcellin Marc, a leading chef at Clos Maggiore in Covent Garden, tells us how to make a sumptuous vanilla cheesecake with pistachio cookies and wild red berries. His restaurant was once voted the most romantic eatery in London, and from this heavenly dish, it's not difficult to see why...

Serves: 2.

Preparation time: 30 minutes.

Cooking time: 15 minutes.

Ingredients

For the cheesecake mousse:

  • 45g/1 3/4oz cream cheese
  • 15g/1/2oz caster sugar
  • ½ vanilla pod, scored lengthways and seeds removed
  • 50ml/1/4pt whipped cream

For the wild red berry compote:

  • 2 tsp caster sugar
  • 100g/4oz wild red berries, rinsed

For the pistachio cookies:

  • 50g/2oz unsalted butter
  • 25g/1oz caster sugar
  • 50g/2oz plain flour
  • 2 tsp peeled pistachios

For the raspberry sheet:

  • 150ml/1/4pt milk
  • 1 egg yolk
  • 2 tsp sugar
  • 1 tsp corn flour
  • Generous handful fresh raspberries

Method

1. Start by making the cheesecake mousse. In a large bowl whisk the cream cheese, sugar and vanilla seeds until smooth. Then gradually fold in the whipped cream. Chill in the fridge until ready to serve.

2. For the compote, put the sugar in a saucepan and cook over a medium heat until it begins to melt. Stir until completely melted and then add the red berries and simmer gently for a few minutes. Remove from the heat and leave to cool.

3. Meanwhile, make the pistachio cookies. Preheat the oven to 180°C, 350°F, Gas 4. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Then slowly add the flour and pistachios and continue to mix. Roll out the dough into a sheet 1cm/1/2in thick with a rolling pin. Cut into small round shapes using a glass, help upside down, as a template. Place the cookies onto a non-stick baking tray and bake in the oven for 8-10 minutes. Remove and leave to cool.

4. Reduce the oven temperature to 130°C, 250°F, Gas ½.

5. Lastly, make the raspberry sheet. Pour the milk into a saucepan and bring to the boil over a medium heat. In a separate bowl mix the egg yolk with the sugar, then add the corn flour and raspberries. Add the mixture to the milk and boil for another 2 minutes. Spread the mixture evenly over a non-stick baking tray and cook in the oven for 45 minutes. Remove from the oven and while it’s still warm and carefully roll the sheet into 2 cannelloni shapes.

6. Fill a piping bag with the cheesecake mousse and then fill each tube with the mixture.

7. To plate, place a cookie or 2 in the centre of each plate and then put a spoonful of the berry compote on top. Finally, put the cheesecake tube on top and serve straightaway.

Clos Maggiore (closmaggiore.com) is a beautiful French restaurant in Clos Maggiore which serves exquisite cuisine alongside an award-wining wine list with over 2,000 bins. It was recently shortlised for Square Meal's Restaurant of the Year 2011.

Related

BOCCA-RadishSalad_crop.jpg

Jacob Kenedy’s Radish and Celeriac Salad

prawns-chilli.jpg

King prawns with mango and chilli salsa

Macaroni-Cheese-2.jpg

Macaroni cheese in 40 minutes

Comments

Latest...

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017

This gin and tonic cheesecake is the boozy bake of your dreams

We're already obsessed with this G&T cheesecake...

by Kayleigh Dray
14 Feb 2017

How to make spiced gin brownies, aka the ultimate boozy bake

Like an ooey-gooey chocolate brownie, but with more gin…

by Kayleigh Dray
07 Feb 2017

A cheese bar is opening in London and we cannot wait

Sweet dreams are made of cheese

by Moya Crockett
07 Feb 2017

Hospitality experts on the new rules of restaurant phone etiquette

We asked top restaurants what they really think of our #foodporn habit

by Amy Swales
06 Feb 2017