Cheesecake Mille-Feuille
Crisp puff pastry layered with a baked cheesecake cream, raspberries and dark chocolate.
Ingredients
For 8 servings
- 12 piece puff pastry squares
- 720 g cream cheese, room temperature
- 400 g sugar
- 10 g vanilla extract
- 3 piece eggs
- 225 g sour cream
- 300 g raspberries
- 100 g dark chocolate, melted
- 24 g icing sugar, to dust
- 1 pinch Salt
Nutrition / serving
- Calories
- 750 kcal
- Protein
- 13 g
- Carbs
- 76 g
- Fat
- 44 g
Allergens: Egg, Gluten, Milk, dairy, eggs, gluten
Estimated from ingredient data.
Method
Heat the oven to 190°C. Prick the pastry squares and bake until golden and puffed, about 15 minutes; cool.
Beat the cream cheese and sugar smooth, then beat in the eggs, sour cream, vanilla and a pinch of salt.
Layer the cheesecake cream between the pastry squares.
Bake the assembled layers for about 20 minutes, until the cream is set; cool.
Top with raspberries and drizzle with the melted dark chocolate.
Dust with icing sugar just before serving.
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