Cheesecake, Rhubarbjam, strawberries & raspberries
the recipe of the cheesecake by La Chambre, with delicate scents of rose, with the original Rhubarb & Geranium jam
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Ingredients
For the biscuit base
- 130 g pink Reims biscuits
- 50 g soft butter
For the filling
- 600 g Philadelphia cream cheese
- 100 g thick heavy cream
- 3 eggs
- 25 g flour
- 120 g caster sugar
- 2 tablespoons rose water
For the topping
- 200 g of Rhubarb & Geranium jam
- A few strawberries
- A few raspberries
Instructions
Preheat the oven to 150 degrees.
Crush the biscuits in a freezer bag using a rolling pin. Add the soft butter until you get a thick paste. Spread it over the base of a springform pan (or a hinged mold), pressing firmly to form a thick crust.
Beat the Philadelphia, cream, eggs, rose water and sugar before adding the flour. Pour into the mold and bake for about an hour. The mixture should remain slightly wobbly at the end of cooking.
Let rest 24h in the refrigerator.
Unmold the cheesecake, cover with Rhubarb & Geranium jam and fresh fruit. Serve immediately.
