Cheese cake mixture
Ingredients: Cheese cake mixture
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200 gegg yolks
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405 gsugar
Preparation: Cheese cake mixture
Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.
Ingredients: Cheese cake mixture
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1 kgPhiladelphia type cream cheese
Preparation: Cheese cake mixture
Beat the cream cheese till smooth and then add into the sabayon.
Ingredients: Cheese cake mixture
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9 leaf/leavesgelatin
Preparation: Cheese cake mixture
Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin.
Add some of the cheesecake mix into the gelatin, then return to the main cheesecake mix.
Ingredients: Cheese cake mixture
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1 kg
Preparation: Cheese cake mixture
Melt the white chocolate in a bain marie.
Add the hot white chocolate into the cheesecake mix, all in one go, and mix well.
Ingredients: Cheese cake mixture
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1 lcream
Preparation: Cheese cake mixture
Whip the cream to soft peak and then fold in.
Ingredients: Cheese cake mixture
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50 glime zest
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Q.S.freeze-dried raspberries
Preparation: Cheese cake mixture
Fold through some dehydrated raspberries and the lime zest and pour into the ring.
Biscuit base
Ingredients: Biscuit base
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500 gdigestive biscuits
Preparation: Biscuit base
Blitz the digestive biscuits into fine crumb.
Ingredients: Biscuit base
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250 gbutter
Preparation: Biscuit base
Melt the butter and mix through the crumb until it presses together.
Raspberry glaze
Ingredients: Raspberry glaze
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100 gstock syrup
Preparation: Raspberry glaze
Bring the stock syrup to the boil.
Ingredients: Raspberry glaze
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2 leaf/leavesgelatin
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100 graspberry puree
Preparation: Raspberry glaze
Soften the gelatine in cold water and then add into the raspberry puree.
Warm the puree slightly and then add to the syrup.
Place a thin layer of the glaze on top of the cheesecakes and then set in the fridge.
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