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New-York Cheesecake

François Galtier

By François Galtier



  • Digestive Biscuits 200 g
  • Muesli (unsweet) 100 g
  • Dry Goji Berry 50 g
  • Candia Professional Incorporation Butter 125 g

Cheesecake filling

  • Candia Professional Cream Cheese 750g
  • Sugar 150 g
  • Flour 20g
  • Vanilla Bean 1pc
  • Eggs 150g
  • Egg Yolk 40g
  • Candia Professional Whipping Cream 125 g

Red berry topping

  • Fruit of the Forest Puree 200 g
  • Carrageenan Iota 3 g
  • Fresh Goji Berry 100 g
  • Fresh Blueberry 100 g
  • Fresh Red Currant 100 g
  • Fresh Wild Strawberry 100 g


  • Brake biscuits in crumble, and mix with muesli, goji berry, and melted Candia Professional Incorporation Butter.
  • Press a layer of this preparation into a metallic ring. Bake around 6 min at 160°C ventilated oven.

Cheesecake filling

  • Mix Candia Professional Cream Cheese with sugar, flour and vanilla pulp, to make it softer. Add eggs and egg yolk, mix well to get smooth preparation. Finish the mix with the Candia Professional Whipping Cream.
  • Pour on the baked crust into the same ring cover with a thin layer of butter on the side.
  • Preheat the oven at 160°C and bake around 60 min at 90°C in ventilated oven. The texture should be trembling for the perfect baking. Let cooling down in the fridge minimum 12h before taking it out from the ring.

Red berry topping

  • Blend the puree with carrageenan iota, then mix delicately with fresh fruits.

Serving and presentation

  • Remove the cheesecake from the ring, you can warm up the ring if it’s a bit sticky.
  • Cover the top of the cheesecake with the red berry topping before serving.

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