Crush the shortbread cookies, add the melted butter and brown sugar and mix the 2 ingredients together.
Line the bottom of a removable-bottom cake tin with this mixture, pack well and chill.
Loosen the fromage frais with a whisk, and whip the full cream, adding the sugar and vanilla seeds (or vanilla sugar).
Gradually fold the whipped cream into the fromage frais, and pour the resulting mixture over the cookie base. Set aside in a cool place for at least 6h.
Heat the red fruit coulis with 1 teaspoon agar agar or 1 sheet gelatine, let cool, then pour over the top of the cheesecake and decorate with red fruit.
For extra indulgence, serve the cheesecake with Chantilly cream.
40cl full cream
400g cream cheese spread
200g shortbread cookies
50g melted butter
50g brown sugar
1 vanilla pod
300g red fruit (strawberries, raspberries, redcurrants, blackberries, etc.)
Red fruit coulis
2g agar agar or 2 gelatin sheets