Creative Cheesecake

Working Method

Hazelnut Dacquoise

Sift the almond and hazelnut powder with the flour and icing sugar. Whip the egg white and sugar to a soft peak and fold into all the other ingredients. Spread on a 60x40 cm tray at 7mm. Bake for 15 min at 190 °C closed.

Hazelnut Shortcrust

Mix all dry ingredients to a sandy texture, then add the eggs. Roll out between 2 baking papers at 3mm. Cut in the shape of a disc to fit in the bottom of the cheesecake. Bake for 16 min at 170 °C open.

Mango Lime Lemon Filling

Mix all ingredients together and mold into a silicon mold. Freeze.

Deli Cheesecake Mousse

Pre-soak the gelatin at least 15 min. before using. Whip the Passionata cream to a stiff peak. Use the Deli Cheesecake 2,0 at 20 degrees Celsius and add the melted gelatin. Incorporate the whipped cream into the base at 25°C.

Velvet Spray

Melt both together and spray on the frozen mousse as a final step.

The story behind the creative cheesecake

More and more, consumers indicate that they want to try food with different textures and that they like combinations of tastes that are unusual at first. That’s why, for a creative cheesecake, we want to inspire you with an aerated cheese texture where we add a Mango Lime Lemon filling for a sweet and fruit twist.

Lees meer Nutrition info

317.16Kcal
Energy

1327.94Kj
Energy

18.79g
Fat

7.66g
Saturates

27.96g
Carbohydrates

19.66g
Sugars

Nutrition information


Energy 317.16Kcal
Energy 1327.94Kj
Fat 18.79g
Saturates 7.66g
Carbohydrates 27.96g
Sugars 19.66g
Fibers 2.6g
Proteïne 6.03g
Salt 0.33mg