Cheesecake ‘ma façon’
- Level:
-
Medium
- Makes:
-
±12 verrines
White chocolate cheesecake
Ingredients: White chocolate cheesecake
-
240 gPhiladelphia type cream cheese
-
90 gsugar
Preparation: White chocolate cheesecake
Paddle together in a mixing bowl until smooth
Ingredients: White chocolate cheesecake
-
100 gtempered egg(s)
-
8 gconcentrated vanilla extract
Preparation: White chocolate cheesecake
Add. Pour onto a ¼ sheet Flexipan®. Bake for 7-10 min. at 149°C (300°F). Leave to cool and blend in a food processor.
Ingredients: White chocolate cheesecake
-
100 gsour cream
Preparation: White chocolate cheesecake
Emulsify the chocolate with the sour cream. Add to the cheesecake in the food processor or in a paddle mixer. Set aside in a cooler.
Graham cracker crumble
Ingredients: Graham cracker crumble
-
60 g82% butter
-
60 gsugar
-
1 gsalt
Preparation: Graham cracker crumble
Combine and cream
Ingredients: Graham cracker crumble
-
60 gcrushed Graham crackers
Preparation: Graham cracker crumble
Add.
Ingredients: Graham cracker crumble
-
60 gcake flour
Preparation: Graham cracker crumble
Add.
Roll to 4 mm. Push through glazing rack. Chill. Bake for approximately 11 min. at 160°C (320°F). Set aside in a dry area
Cherry confit
Ingredients: Cherry confit
-
125 gred cherry puree
Preparation: Cherry confit
Warm to 50°C (122°F).
Ingredients: Cherry confit
-
3 gyellow pectin
-
75 gsugar
Preparation: Cherry confit
Combine and add.
Ingredients: Cherry confit
-
250 gindividually quick-frozen cherries
Preparation: Cherry confit
Add. Bring to the boil for 1 min. Set aside in a cooler
Finishing and presentation
- Strain the cherry confit, and place the cherries in a mason jar.
- Pipe the white chocolate cheesecake into the jar.
- Place the graham cracker crumble on the lid of the jar.
- Pour the cherry sauce into a pipette.
Comments