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By Johanna le Pape
Ingredients
562g
100g
629g
Red Fruit cheesecake
- Candia Professional Cream Cheese 412g
- Sugar 100g
- Flour 15g
- Egg 82g
- Egg yolk 15g
- Candia Professional Whipping Cream 29g
- Strawberry puree 30g
- Raspberry puree 30g
Hazelnut Crunchy Biscuit
- Crushed hazelnut 100g
- Salted biscuit 250g
- Cacao butter 75g
Pâte à Choux Biscuit
- Milk 140g
- Candia Professional Extra Taste Butter 100g
- Flour 140g
- Egg yolk 170g
- Egg 100g
- Egg white 250g
- Sugar 120g
- Red colorant 1g
Rose Ganache
- Candia Professional Whipping Cream 300g
- Gelatine mass 14g
- White chocolate 200g
- Rose water 100g
- Candia Professional Whipping Cream 300g
- Candia Professional Cream Cheese 150g
Red Spray
- Cacao butter 300g
- Red food coloring 3g
Neutral Glaze
- Water 150g
- Sugar 300g
- Glucose syrup 300g
- Masse gélatine 140g
Decoration
- Strawberry 50g
- Basilic leaf 50g
- Blueberry 50g
- Redcurrant 50g
- Milk chocolate decoration 50g
Step1
Red Fruit cheesecake
- Mix the Candia Professional Cream Cheese with the sugar, the flour, the eggs and eggs yolk until a homogeneous texture.
- Add the Candia Professional Whipping cream and the 2 puree. Mix all the batter.
- Pour over the mould. Add the hazelnut biscuit on top and bake at 90°C for 45min.
Step2
Hazelnut Crunchy Biscuit
- Roast the crushed hazelnut in a oven at 180°C for 15min. Let cool down, then add the salted biscuit already crushed.
- Finally, add the cacao butter melted and spread the biscuit at 0.4mm thickness.
Step3
Pâte à choux biscuit
- Bring to the boil the Candia Professional Extra Taste butter and the milk.
- Out of the heat, add progressively the flour, the egg yolk and the egg.
- Fold through the egg white whisked to a meringue with the sugar and red food colouring.
- Spread the mixture on to a flexipat of 35-56 and 1cm high.
- Bake at 180°C for 10min. Cool the biscuit for 2 min and turn the biscuit on a paper.
- Remove the silpat which should take off the skin.
Step4
Rose Ganache
- Heat the 300g of Candia Professional Whipping Cream.
- Pour over the white chocolate and create an emulsion. Add the gelatine mass then the rose water, the 300g of cream and the Candia Professional Cream Cheese.
- Mix and strain. Keep in the refrigerator for 24 hours.
- With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
Step5
Red Spray
- Heat the cacao butter. Add the chocolate red powder.
- Mix and use at 40°C.
Step6
Neutral Glaze
- In a saucepan, cook the water, the sugar and the glucose syrup to 103°C.
- Pour over the gelatine mass.
- Mix and stock in the fridge overnight. Use the neutral glaze at 35°C.
Step7
Decoration
- Freeze the cheesecake after baking.
- Unmould it and spray with the red spray. Place the pâte à choux biscuit around it.
- Unmould the rose ganache and use the neutral glaze at 35°C. Place on top of the cheesecake.
- Whip the rose ganache and make a quenelle. Decorate with the redfruit, the milk chocolate and the basil leaves.