Cheesecake
Baking and Desserts • Author's
Description
Cheesecake
Ingredients
- Philadelphia Cheese 20 oz
- Mascarpone Cheese Unagrande 20 oz
- Chicken Egg 5 pieces
- Lemon 10 oz
- Sugar 10 oz
- Frozen Cherimoya Fruits 20 oz
- Pectin 0 oz
- Almond 5 oz
- Wheat Flour 5 oz
- Butter 5 oz
- Raw cane sugar 0 oz
- Liquid Glucose 0 oz
Step-by-Step Guide
Step 1
Blend cream cheese, mascarpone, four eggs, and lemons in a mixer until you achieve a smooth, thick mixture.
Step 2
Distribute the whipped mixture into the molds, place the filled molds on a baking tray filled with water, and bake in a water bath at 340°F for about half an hour.
Step 3
Add 125 grams of sugar to the frozen cherries and simmer on low heat.
Step 4
Bring the mixture of sugar and cherries to a boil, then add 10 grams of pectin and another 125 grams of sugar. Boil for seven minutes, then let it cool.
Step 5
For the almond crunch, blend 75 grams of almonds, flour, 50 grams of butter, brown sugar, and one egg in a mixer to make a dough. Roll it out and then bake in the oven at 340°F until golden brown. No water bath this time.
Step 6
For the almond chips, mix glucose with the remaining butter, sugar, pectin, and 100 grams of almonds together and bake in the oven at 355°F for seven minutes until golden brown. Combine the cheese mixture, the crunch, and the cherries on a single plate.
Step 7
Use a flower and edible gold for decoration. Both are not strictly necessary, but they add a stunning effect.
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