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The Cheesecake Fondue

Difficulty Level: Facile
Sucrée
4-6 persons
La Fondue Gâteau au Fromage

A great New York classic, finally revisited in dessert fondue mode: make way for the Cheesecake Fondue! Served plain or topped with a festive fruity glaze, this white chocolate fondue will seduce family and friends with its silky texture.

Serve your sweet feast with various berries, honeydew melon and pear slices, and don't forget to take your sweet tooth to another level with a few donut holes, cupcakes or fresh croissants!

La Fondue Gâteau au Fromage

  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    For the fondue:

    • 250 ml (1 cup) 35% cooking cream
    • 60 ml (1/4 cup) maple syrup
    • 10 ml (2 teaspoons) vanilla extract
    • 330 ml (1 1/3 cups) milk
    • 1 container 227 g whipped cream cheese
    • 600 g (approx. 1 1/3 lb) white chocolate, chopped
    • 20 ml (4 teaspoons) cornstarch
    • 125 ml (1/2 cup) strawberry coulis
    • 125 ml (1/2 cup) crumbled graham crackers

    For garnishes (as desired and to taste):

    • Buttered cookies
    • Graham crackers
    • Mini croissants
    • Madeleines
    • Chocolate mini-cupcakes
    • Donut holes
    • Strawberries
    • Pear wedges
    • Raspberries
    • Banana slices
    • Honeydew melon cubes
    • Blueberries
    • Blackberries

  • Preparation

    To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.

    1. In a saucepan, combine the cream, maple syrup, vanilla, milk and cream cheese. Bring to a boil, stirring constantly with a wooden spoon.
    2. Add chocolate to saucepan, then heat over low-medium heat, stirring constantly, until chocolate is melted.
    3. In a bowl, dissolve cornstarch in a small amount of cold water.
    4. Gradually pour the diluted cornstarch into the saucepan, stirring constantly. Cook over low heat for 2 minutes, stirring, until thickened.
    5. Pour the required amount of chocolate fondue into the ceramic bowl for double-boil of the fondue pan. Reserve remaining fondue.
    6. Drizzle fondue with strawberry coulis and sprinkle with graham crackers if desired.

    A Little Tip

    Crumble a few graham crackers in which you can coat your bouché or sprinkle directly over the fondue. The crunchy texture will complete your fondue perfectly, reminding you of a traditional cheesecake crust!

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