French fruit mille feuille cheesecake

You must agree with me that fruit cheesecake is a treat often made during spring and summer.

But, fruit mille feuille cheesecake of a thousand sheets  (or a million or two) is certainly something you don’t come across every day.

I must admit I took photos of this treat with pleasure. It’s one of the most photogenic cakes I have ever made.

You know, it was born with it. And this mille feuille cheesecake is both easy on the eye and tasty. It’s a very lucky cake 🙂

How to make this fruit mille feuille cheesecake?

It consists of three parts… crust, filling, and decoration, that is, baked almond sheets.

Crust

The crust is very easy to make and I think I will surprise you with the recipe.

If you know how to make French choux pastry for cream puffs, you will not have any problems with this recipe.

For this dough, you need water, butter, sugar, flour, eggs.

The first step is to heat up water, butter and sugar and bring to a boil. Butter and sugar should melt in boiling water. Then, gradually add flour with constant stirring. Mix and cook the dough until it completely starts to separate from the walls of the pot.

The goal is to have all the excess water evaporate and that’s when the dough is done.

Whisk eggs in a separate bowl.

Transfer the hot cooked choux dough in a new bowl at room temperature and gradually add whisked eggs and stir. You can do this step with a mixer or by hand. I did it by hand so as not to make the mixer dirty 🙂

Put the mixed dough into a piping bag with an ending of 1,5 cm diameter (my recommendation) and squeeze out the dough into spiral-concentric circles of 20 cm diameter.

Make 3 crusts from the dough. Bake the crusts in the oven at 220°C for the first 10 minutes, then reduce the oven temperature to 180°C and bake for another 45 minutes until the dough dries. Well dried dough will turn into a thousand, two thousand or a million sheets 🙂

Filling for fruit mille feuille cheesecake

The filling is the standard one. It consists of cream cheese, vanilla, sugar, sweet cream, blueberry and raspberry.

Use the mixer for this part. Mix in the cream cheese, vanilla and sugar with the mixer.

Whisk sweet cream in a separate bowl.

Mix the blueberries and raspberries in 300 ml of whipped cream and put it together with cream cheese, vanilla and sugar. Put aside the rest of the whisked sweet cream. We will need it as a filling for the exterior of the fruit cheesecake.

One way of layering the fruit cheesecake

I layered it likes this:

Crust

Berries filling

Crust

Then again, berries filling

At the end, crust again

Then I put the rest of the sweet cream (the one we put aside) on the entire fruit cheesecake. I put the fruit on top, decorated with mint leaves and put the baked almond sheets on the side.

I am always for more options

Instead of making the crusts, there is a quicker option. You can go to a store and buy ready-made cream pie crusts and use them.

Another option is not to fill the last crust, but put a few fruits and sprinkle with powdered sugar. That’s how a thousand sheets will be more visible.

Don’t tell anyone that I taught you how to cheat in this recipe 🙂

If you like French pastries then you will surely love this