I just finished a fun little project with Perrier-Jouët designing a Valentine’s dessert for their Blason Rosé. This is a gorgeous rose champagne with lovely notes of red fruits, so I decided to make a light strawberry cheesecake for the pairing. It’s a rare cheesecake that doesn’t need to be baked, the flavor and texture both heavenly light, combined with fresh strawberries and a hint of rose, it’s just perfect.
So, what do we need to make this strawberry cheesecake?
For the bottom:
- Cookie crumbs…100g
- Melted butter…10g
Procedure:
1. Mix cookie crumbs with melted butter and press the mixture at the bottom of the cake mold. I used house-baked cookies to make the crumbs, but you can simply buy graham crackers for this purpose.
2. Slice strawberries in half and arrange them neatly along the inside of the cake mold. Don’t forget to line the cake mold with clear plastic for easier unmolding later on.
