Cheese-cakes with foie gras and fig jam

These pretty stars will surprise your guests as early as the aperitif! Foie gras, cottage cheese, speculoos, fig jam ... successful taste agreements.


  • 200 g of foie gras block
  • 250 g of cottage cheese
  • 60 g of liquid cream
  • 2 whole eggs
  • Espelette pepper
  • 100 g of speculoos
  • 60 g of butter
  • Gelatin sheets
  • 250 g of fig jam Bonne Maman
  • A dozen star-shaped cookie cutters (one per cheese-cake)


Boil the liquid cream with the foie gras, mix everything.

Crush the speculoos, mix them with softened butter and form a thin layer in the bottom of the star-shaped cookie cutters.

Mix the cottage cheese, cream of foie gras, eggs and Espelette pepper. Pour the mixture on the bottom of speculoos.

Bake for 45 minutes at 140 ° C and reserve in the refrigerator.

Once the mixture has cooled down, heat the Bonne Maman Fig Fig Jam in a saucepan. Add the softened gelatin leaves and whisk all.

Top the cheese cake with the jam and cool for a few more hours.

Once the topping has solidified, carefully unmold the preparation.

Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet