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- Graham Crackers 224g
- Extra taste Incorporation Butter 57g
- Granulated sugar 300g
- Cream Cheese 680g
- Flour 24g
- Eggs 200g
- Sour Cream 540g
- Whipping Cream 35% 60g
- Sakura Powder 80g
Chocolate and Peanut Glaze
- White Chocolate 220g
- Neutral oil 110g
- Peanuts 100g
- Red Food Coloring As you want
1- Preheat the oven at 180°C, spray the bottom of a 9-inch ring with baking spray and flour. In the mean time, line the bottom of a pan with baking paper.
2- In a large bowl, stir together graham cracker crumbs, melted butter, 30 gr of sugar until well combined, using a small straight-sided measuring cup. Press the crumb mixture into the bottom at 1 inch up the sides of each ring.
3- Bake until set and fragrant, for about 8 to 10 minutes, let it cool on a wire rack for 30 minutes. Wrap the bottom and sides of the ring in a double layer of heavy foil, then place on a large tray. Reduce the oven temperature to 150°C.
4- In the bowl of a mixer, beat the cream cheese until creamy, add 270 gr sugar, flour, Sakura powder. Beat at low speed until combined. Gradually add the eggs until well incorporated. Slowly add the sour cream and Whipped Cream.
5- Spray the sides of the ring, pour the cream mixture on top of the baked crust, and add a little bit of water on the tray around the ring.
6- Bake until the edges are set, the top looks dry and the center is almost set (it takes around 1h30 to 1h45). Cover the top with foil to prevent excess browning if necessary.
7- Once baked, let it cool for 2 hours then slowly remove the ring.
Chocolate and Peanut Glaze
Melt white chocolate, add in the oil, chopped peanuts and eyeball your food coloring until you get the right color (it must be between a light pink and a light red color). Dip the crust of the cheesecake in the mixture (the sides have to be covered but not the top) and let it cool down in the fridge until it sets.
Decor the top of the cheesecake with some Whipping Cream mixed with Sakura paste and Sakura powder, as well as Sakura flowers if you have (if not you can use edible flowers) and fresh strawberries.
A complete range of TECHNICAL FRENCH CREAM, BUTTER AND CREAM CHEESE
Reliability and high-quality are what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !
EXTRA TASTE INCORPORATION BUTTER
Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.
Designed by and for professionals, the innovative and technical Candia Professional cream cheese has a unique smooth texture and can be used for any applications, baked or no-baked.
UHT WHIPPING CREAM 35.1%
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.