Picardie cherry cheesecake is a baked cheesecake with a cherry surprise interior.
Why do I call it Picardie? The cherries were hand picked by me and mon cheri’s family at their family home in the region of Picardie, North of Paris. Two ladders, 3 baskets, four Frenchies and an Aussie went to work for their dessert after Sunday lunch. La mere de mon cheri, Annie, turned her cherries into Clafouti, a traditional french dessert (flan with cherries) and my cherries found home inside of a New York cheesecake. Kind of a good moment to do this kind of dessert as we commemorate, 6th of June, 70 years of the allies arriving on the Normandy beaches to liberate France. Those allies, English, Australian, New Zealander, American and Canadian were welcomed by the French with a lot of cheers and gifts of Calvados, cheese and a whole lot of other French produce. So this dessert is something a little bit American-Anglais and French for this special day.
The cheesecake itself is made up of Philadelphia cream cheese (introduced in France only in year 2011), Montaigue cream (cream liquid 35% fat content), teeny part flour, egg yolks, eggs, castor sugar and a lot of lemon zest and is baked for around 1hr.
I’ve applied a white glacage made up of Montaigu creme (cream liquid 35% fat content), Cacao Barry couverture white chocolate, sirop 30B, castor sugar and white food colouring.
However, I’m feeling so so about the glacage, not the glacage itself but how it looks on a baked cheeesecake, this is because the texture of a baked cheesecake does not have a smooth straight exterior like say an entremet does, an entremet is made up of mousse and when it’s frozen it has a perfect outer finish. So I’m not sure whether glacage should be put on a cheesecake or not. Or perhaps it’s my cheesecakes that are not perfect. The only way to know is to try a different mould.
The chantilly (cream whipped to a mousse texture) is made up of Montaigu cream (35% fat content) with a little added castor sugar. In France, it’s not common to add icing sugar to creams perhaps it’s too sweet for the French palatte. This is afteral a nation of dark chocolate eaters.
The biscuit is made up of almond powder, butter, sugar, flour, rum and poudre chimique. It’s however too brittle, just picking it up it breaks. I’m not sure what makes it so brittle…. or is it supposed to be like that?
Montaigu cream is a cream made for the professional industry only, it comes in a 1 litre pack (block) and can only be bought if you’re a professional in France. The size of creams sold in supermarkets to the public come as large as 330ml and are only 30% fat content (not sufficient for firm piping cream). Buying 330ml at almost 3 euros is an expensive exercise for me and as I don’t have a business (tax number,etc) I can’t buy from professional outlets. So I negotiated with my Fromager at my local markets. I asked him to pick up a few cartons of professional cream when he makes his cheese purchases from the wholesalers at Rungis markets (where professionals by their goods to resel at retail). I mention the brand name simply because I’ve learnt each brand of cream reacts differently.
6th of June