Caramel cheesecake

Level:
Difficult

Breton shortbread

Ingredients: Breton shortbread

  • 60 g
    egg yolks
  • 132 g
    caster sugar
  • 168 g
    butter
  • 200 g
    flour
  • 2 g
    salt
  • 8 g
    baking soda

Preparation: Breton shortbread

Mix all ingredients together and roll out 4mm thick. Bake at 160°C for 20 mins. 

caramel cheesecake

Ingredients: caramel cheesecake

  • 160 g
    butter
  • 160 g
    sugar
  • 320 g
    Philadelphia type cream cheese
  • 200 g
    eggs
  • 30 g
    lemon juice
  • 0,25 g
    Vanilla
  • 320 g
    gelatin mass

Preparation: caramel cheesecake

Boil all ingredients except the lemon juice, gelatine and Callebaut® Finest Belgian Caramel Chocolate Gold. Add rest of ingredients and mix well. 

Salted caramel

Ingredients: Salted caramel

  • 250 g
    sugar
  • 250 g
    glucose
  • 90 g
    water
  • 100 g
    butter
  • 4 g
    salt
  • 0.25 g
    Vanilla

Preparation: Salted caramel

Boil cream with salt and glucose. Make dry caramel with sugar. Add cream.  Add chocolate, vanilla and butter and mix well. 

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

  • 180 g
    sugar
  • 180 g
    glucose
  • 90 g
    water
  • 2 g
    IBC gold powder
  • 120 g
    sweetened concentrated milk
  • 80 g
    gelatin mass
  • 100 g
    mirror glaze

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 

 

Use at 40°C.