Ingredients
Welcome to La Pâtisserie du Monde!
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¡Bienvenido/a a La Pâtisserie du Monde!
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Ingredients
Yields
12 servings

Cheese Filling

  • 515g cream cheese
  • 385g double cream (35% fat)
  • 300g eggs (6 units)
  • 255g vanilla or white sugar
  • 250g mascarpone cheese
  • 18g cornflour
  • 5g vanilla

Assembly

  • 100g fresh raspberries (optional)
  • 100g raspberry jam (optional)
cream-cheese-1 vanilla-8
Directions
Welcome to La Pâtisserie du Monde!
Browse in the English version
English
¡Bienvenido/a a La Pâtisserie du Monde!
Navegar en la versión en Español
Español
Directions
Prep. time
20m
  1. Cheese Filling
    • 515g cream cheese
    • 385g double cream (35% fat)
    • 300g eggs (6 units)
    • 255g vanilla or white sugar
    • 250g mascarpone cheese
    • 18g cornflour
    • 5g vanilla

    • Mix the cream cheese, mascarpone, sugar, and vanilla in the mixing bowl using the paddle attachment or a spatula. Mix for about 5 minutes until you obtain a creamy and smooth mixture.
    • During the preparation of the cheese filling, use utensils that won’t incorporate air into the mixture; aim for a smooth and creamy texture, not an airy one.
    • Add the eggs one by one and mix until fully incorporated.
    • Sift the cornflour into a bowl, add a small amount of cream, and mix well until you have a smooth paste without lumps. Add this paste to the previous mixture and integrate.
    • Finally, add the cream and mix well.
    • Line a 22 cm round baking tin with parchment paper and pour the mixture through a strainer.
    • This last step is important to remove any air bubbles and small lumps that may be in the mixture.
    • Bake with top and bottom heat at 200º C for 40 minutes.
    • Allow to cool completely and store in the fridge for at least 6 hours, ideally overnight.
  2. Assembly
    • 100g fresh raspberries (optional)
    • 100g raspberry jam (optional)

    • Once the cake has rested in the fridge, carefully remove it from the tin and place it on a plate.
    • Serve the cake with fresh raspberries and/or raspberry jam.
    • Store in the fridge until serving, and leave at room temperature for at least 30 minutes before serving.
    Cheese Filling
  • 515g cream cheese
  • 385g double cream (35% fat)
  • 300g eggs (6 units)
  • 255g vanilla or white sugar
  • 250g mascarpone cheese
  • 18g cornflour
  • 5g vanilla
    Assembly
  • 100g fresh raspberries (optional)
  • 100g raspberry jam (optional)