Eclair EditKumora Studio · AI-assisted

Ingredients

• 120 g plain digestive biscuits
• 55 g unsalted butter, melted
• 300 g full-fat cream cheese, softened
• 250 g thick Greek yogurt
• 90 g caster sugar
• 1 tsp (5 g) vanilla extract
• 8 g powdered gelatin
• 40 g cold water
• 180 g strawberries, hulled and chopped
• 100 g raspberries
• 65 g caster sugar, for the fruit
• 15 g lemon juice

Let’s make it

1. Line the base of a 20 cm round springform pan with baking paper. Crush the biscuits to fine crumbs, mix with the melted butter, press evenly into the pan, and chill while making the filling.
2. Sprinkle gelatin over the cold water and leave for 5 minutes to bloom. Beat cream cheese, yogurt, sugar, and vanilla until smooth. Warm the bloomed gelatin gently in a small saucepan over low heat until just liquid; do not boil. Stir in a spoonful of the yogurt mixture, then blend this back into the bowl until evenly combined.
3. Pour the filling over the chilled base and smooth the top. Cover and refrigerate for at least 6 hours, until firm enough to slice cleanly.
4. For the fruit sauce, combine strawberries, raspberries, sugar, and lemon juice in a small saucepan. Cook over medium-low heat for 6–8 minutes, stirring gently, until the fruit softens and releases glossy syrup. Cool, then refrigerate until serving.
5. Run a thin knife around the pan and release the cheesecake. Cut into 8 wedges with a warm, wiped knife. Spoon the chilled fruit and syrup over each wedge just before serving for a glossy finish.
6. Keep the cheesecake covered in the refrigerator for up to 3 days; store the fruit sauce separately and add it at serving.

Kitchen notes

AI-assisted recipe in development; not kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains dairy, wheat, and gelatin.

Recipe in development · not kitchen-tested.