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Red fruit, red flower & hazelnut cheesecake

Johanna le Pape

By Johanna le Pape


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


  • Strawberry 50g
  • Basilic leaf 50g
  • Blueberry 50g
  • Redcurrant 50g
  • Milk chocolate decoration 50g

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.

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.

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.

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.

Red Spray

  • Heat the cacao butter. Add the chocolate red powder.
  • Mix and use at 40°C.

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.


  • 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.

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