A firm petit-beurre biscuit base, a mousse-like cream of soft cheese and lemon, a glossy orange coulis poured over the top: this is the lemon cheesecake with orange coulis by chef Nabil Barcous, made with P’tit Vita cheese from Vitalait and 100% Jus Naturel Orange from Délice aux Fruits. The recipe makes 4 individual portions, ideal for impressing guests at a Ramadan iftar (the meal that breaks the fast) or on any other night worth celebrating.
Ingredients for 4 portions
The base
- 300 g of Saint Michel petit-beurre biscuits
- 120 g of butter
The lemon cream
- 600 g of P’tit Vita cheese from Vitalait
- 2 Chahia eggs
- 200 g of sugar
- the zest of one lemon
Lemon zest carries all the freshness of this dessert — a citrus fruit whose virtues in a water cure are well known too.
The orange coulis
- 300 g of Délice de Fruits 100% Jus Naturel Orange
- 22 g of glucose
- 42 g of sugar
- 2 g of pectin
The recipe, step by step
- Crush the Saint Michel biscuits to a powder.
- Press this powder into the bottom of small moulds, 5 mm deep.
- In a bowl, mix the plain Vita Up cheese with the sugar and the Chahia eggs.
- Add the zest of one lemon.
- Pour this P’tit Vita cheese cream over the pressed biscuit.
- Bake at 180 °C for the first 8 minutes, then lower the temperature to 100 °C for 40 minutes.
- Leave to cool before turning out.
The orange coulis, step by step
As our tour of orange in every flavour it has showed, the fruit takes to the sweet and the sharp alike — here as a glossy coulis.
- Make a blond caramel with the sugar and the glucose, then pour in the Délice de Fruits 100% Jus Naturel Orange.
- Mix the remaining sugar with the pectin, stir it into the liquid, then bring to the boil until the texture thickens.
- Coat the cheesecake with this Délice de Fruits 100% Jus Naturel Orange coulis.
Fancy another version for a change? Head for our indulgent chocolate cheesecake.
