• I advise you to read the FAQ below before making the recipe.

The crust:

• Preheat oven to 180°C (356°F).
• Lightly butter the base of the 23- or 24-inch springform pan and line it with a round of greaseproof paper. I've tried lining even the sides, but the paper wrinkles and it doesn't look good, so avoid it.
• Blend the cookies into fine crumbs. The crumbs should not be too fine.
• Mix the cookie crumbs with the melted butter until smooth.
• Spread in the bottom of the pan and press down well with the back of a tablespoon to ensure a compact base. Be careful not to dirty the sides of the pan, otherwise, wipe clean.
• Place in the oven for 10 to 15 minutes, then leave to cool completely before preparing the cheesecake filling.

Cheesecake filling:

• Important :

  Avoid over-whipping. The mixture should remain fairly thick and creamy, which is why it's important to use the cheeses at room temperature. This way, you won't need to beat too vigorously to remove lumps.
• Preheat the oven to 210°C (410°F).
• Loosen the cheeses in a stand mixer using the paddle attachment (k), or use a hand mixer.
• Add the sugar while continuing to mix at medium speed.
• Add the fromage blanc, lemon zest, heavy cream, vanilla, and lemon juice. Stir to combine.
• Add the sifted flour and cornstarch, then stir to smooth.
• Add the eggs and mix gently without overbeating to combine everything and achieve a smooth, homogeneous mixture.
• Pour the mixture into the springform pan over the cookie crust and smooth the top before baking.

Baking:

• Place a small dish filled with water on the bottom rack of the oven to help prevent the cheesecake from cracking.
• Bake at 210°C (410°F) for 10 minutes, then lower the temperature to 100°C (210°F) and bake for about 1 hour and 15 minutes, or slightly less. The top of the cheesecake should not brown.
• By the end of baking, the cheesecake should be set and not jiggle when you gently shake the pan. If you prefer a creamier texture, turn off the oven while the center is still slightly wobbly. You can see this in the video.
• Turn off the oven and leave the cheesecake inside for 45 minutes with the door closed. I often leave it for 2 hours to further reduce the risk of cracking.
• Once completely cool, refrigerate for at least 6 hours. It’s best made a day in advance and left to chill overnight.
• After the cheesecake has cooled, you can prepare the berry coulis. I usually do this the next day.

Gelled Berry Coulis Topping:

• Soak the gelatin in a generous amount of cold water for about 10 minutes before starting.
• Mix the coulis with the sugar and lemon juice, and heat until hot but not boiling.
• As soon as the sugar has dissolved, remove from the heat.
• Add the soaked gelatin and mix well. Strain through a sieve to remove any lumps or foam.
• Let the coulis cool slightly, then pour it over the chilled cheesecake.