Creative Cheesecake

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INGREDIENTS LIST

Experience a burst of tropical flavors with our Creative Cheesecake. Featuring a delicate Tegral Patacrout shortcrust, a luscious Deli Cheesecake filling, and a vibrant fruit layer of Topfil Smooth Mango and Topfil Smooth Passion Fruit. Finished with a luxurious Belcolade Blanc Selection Velvet Spray, this cheesecake is a true masterpiece of taste and elegance

PREPARATION

Shortcrust

Mix all ingredients using paddle attachment, cover the dough with plastic wrap then chill for 30 minutes. Roll/laminate the dough 6mm then cut into desired shape, transfer into perforated baking tray.

Bake for 20-25 minutes at 180°C

Hazelnut Praline Crunch

Melt Belcolade Lait Selection CT and PatisFrance Praline Noisette 50%. Add PatisFrance Crousticrep then mix together. Laminate the crunch into 5 mm, cut into desired shape then freeze.

Mango Lemon Passion Fruit Insert

Mix all ingredients together and mold into a silicon mold. Freeze until solid.

Deli Cheesecake Mousse

Bloom gelatin then set aside. Whip festipak until medium peaks. Make a Pate bomb using egg yolk, sugar, water. Whip the egg yolk mixture then add Deli cheesecake, continuously whip the mixture until smooth before adding melted Gelatin

Velvet Spray

Melt both together and spray on the frozen mousse as a final step.

ASSEMBLING:

Pour the Deli Cheesecake Mousse into a ring. Insert the frozen Mango Lemon Passion Fruit inside until it is covered by Deli Cheesecake Mousse. Add the Hazelnut praline crunch, but make sure to not touch the frozen Mango Lemon Passion Fruit insert. As last layer, add the Patacrout and make sure it’s not fully covered by the Deli Cheesecake Mousse. Freeze. When the Deli Cheesecake Mousse is frozen, spray it with the Velvet Spray.

TIP: Build the Cheesecake upside down into a ring on top of a baking paper to get the wrinkle effect.