Cheesecake
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Cheesecake
Ingredients
- Philadelphia Cheese - 17.6 oz
- Mascarpone Cheese Unagrande - 17.6 oz
- Chicken Egg - 5 pieces
- Lemon - 10.6 oz
- Sugar - 11.5 oz
- Frozen Cherimoya Fruits - 17.6 oz
- Pectin - 0.7 oz
- Almond - 6.2 oz
- Wheat Flour - 3.5 oz
- Butter - 3.9 oz
- Raw cane sugar - 1.8 oz
- Liquid Glucose - 0.9 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 338°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 338°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 356°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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