Powdered mix for original American cheesecake with 35% of creamy cheese.
AMERICAN CHEESECAKE is a powdered mix which will allow you to make the original American Cheesecake very quickly and easily. Thanks to its 35% of fresh cheese content, you will be able to obtain a finished product with a truly exceptional taste, aroma and texture. With AMERICAN CHEESECAKE you can create many different versions of this delicious cake.
Recipe:
Recipe for 5 moulds Ø 14 cm - H 5 cm:
- Basic crust recipe:
Crumbled biscuits g 400
Melted butter g 160
Mix and use it as a base in the cheesecake ring, forming a 1/2 centimetre layer.
- Basic cheesecake cream recipe:
AMERICAN CHEESECAKE g 1000
Lukewarm water (about 45°C) g 1250
Mix all the ingredients in a planetary mixer equipped with a whisk, at low speed for about 2 minutes, until you get a smooth cream. Pour the cream into the rings and fill them by 3/4. Bake at 150-160°C for about 50 minutes. After cooling completely, remove from the ring and decorate the surface by spreading an even layer of the FRUTTIDOR you prefer.
TIP: to improve the flavour of your cheesecake, add 50 g of egg yolks to the above recipe.
Fruit variegated american cheesecake:
Recipe for two moulds – Ø 18 cm; H 5 cm
Biscuit base recipe:
Crumbled biscuits g 200
Melted butter g 80
Mix all the ingredients and use some circle shapes for cheesecake as base, making a layer of about 0,5 cm.
Cream base for cheesecake recipe:
AMERICAN CHEESECAKE g 1000
Lukewarm water (around 45°C) g 1200
Cream 35% fat g 150
Beat all the ingredients together in a planetary mixer with a whisk at medium speed for 3 minutes or until a smooth cream has been produced.
RECIPE DEVELOPMENT: Pour the cream obtained into the round shape moulds filling them by ¾. Variegate both at half- height and on the surface with FRTTIDOR. Bake at 150-160°C for about 50 minutes. After cooling, remove the mould and decorate the surface with BLITZ ICE TOP.
WARNINGS: it is suggested to use dark colours FRUTTIDOR such as strawberry, wild strawberry, wild berries, raspberry, blue berry, cherry and red cherry.
Modern cheesecake:
SHORTBREAD BASE
TOP FROLLA g 500
Butter g 250
Yolks g 50
Sugar g 60
Knead all ingredients with paddle. Refrigerate for at least an hour. Roll out, make square tarts with 2 cm edge, and bake at 180-190°C.
AMERICAN CHEESECAKE:
AMERICAN CHEESECAKE MIX g 1000
Water g 1250
Mix the ingredients with a whisk until mixture is smooth and creamy. Fill the silicone moulds in "quenelle" shape and bake at 150°C for about 20 min. Shock freeze and take them out from silicon.
On the bottom of cooked tart, place a thin layer of FRUTTIDOR MIX BERRIES, put the quenelle of cheesecake and decorate.
Mousse cheesecake:
Hazelnut short-pastry recipe:
TOP FROLLA g 1000
Butter g 450
DELINOISETTE g 250
Egg yolks g 100
Knead all the ingredients in a planetary mixer equipped with a paddle until you obtain a well blended dough. Place in the refrigerator for an hour then roll out with a sheeter to a 5-6 mm thickness. Cut some short-pastry disks with the desired dimension then bake at 180°C for about 10-12 minutes.
Mousse cheesecake recipe:
AMERICAN CHEESECAKE g 1000
Water (35°C) g 1250
Lemon juice g 50
Cream 35% fat g 800
LILLY NEUTRAL g 200
Cold water g 100
Mix water and AMERICAN CHEESECAKE with a whisk then add the lemon juice. Whip the cream by 3/4 with LILLY NEUTRAL and cold water then gently combine with the mixture previously prepared. Put the short-pastry disks into some steel cylinders lined with a strip of acetate in the inside. Pour the mousse to the rim and place in refrigerator for at least 4 hours. Cover by using FRUTTIDOR and decorate.
Strawberry and cream cheesecake:
Biscuit base recipe:
IRCA GENOISE g 500
Honey g 25
Whole eggs g 600
Whip all the ingredients and roll out the dough of 1 cm thickness on ovenproof paper, then bake for a short time at 220-230°C with the valve closed. After baking, let cool for a few minutes, then cover with plastic sheets in order to avoid drying. Put into the freezer until the time of use.
Cream Cheesecake recipe:
AMERICAN CHEESECAKE g 500
Lukewarm water (around 45°C) g 650
LILLY NEUTRAL g 100
Cream 35% fat g 500
Mix water with LILLY NEUTRAL. Add AMERICAN CHEESECAKE and continue mixing with a whisk until smooth and creamy. Whip the cream to a soft consistency, then add it gently to the previous mixture.
Cream Cheesecake recipe:
AMERICAN CHEESECAKE g 500
Lukewarm water (around 45°C) g 650
JOYPASTE PASTRY FRAGOLA g 70
LILLY NEUTRAL g 100
Cream 35% FAT g 400
Mix water with JOYPASTE PASTRY and LILLY NEUTRAL. Add AMERICAN CHEESECAKE and continue mixing with a whisk until smooth and creamy. Whip the cream to a soft consistency, then add it to the previous mixture.
RECIPE DEVELOPMENT:
Fill a round shape mould or a semifreddo mould with a triacetate strip, put a disk of Biscuit on the bottom and pour Strawberry Cheesecake in the mould by a half. Put into a blast chiller and, when frozen, remove the mould. Decorate the surface with JOYFRUIT STRAWBERRY, chocolate decorations and macarons.