11 Sep 2015
Creamy, comforting with just a hint of crunch, cheesecake is the ultimate dessert. Especially when associated to the Cointreau version of the Cosmopolitan, with fresh flavours of orange & wild cranberries!
Base
In a ring of 4 cm x 18 cm.
Recipe
- 1000 g of Puratos Tegral Patacrout
- 400 g of butter
- 100 g of whole eggs
- 170 g of short crust, baked
- 20 g of dried cranberries, chopped
- 30 g of butter, melted
Working method
- Mix all ingredients to homogeneous dough.
- Laminate to 3 mm & dry at 180°C for 12 – 14 minutes, damper open.
- Crush when cold & mix with cranberries & butter.
Filling
Recipe
- 180 g of Puratos Topfil Wild Cranberries
- 20 g of Cointreau
Working method
- Combine the two ingredients & put in a piping bag.
Cheesecake
Recipe
- 900 g of Puratos Deli Cheesecake
- 135 g of Belcolade Blanc Selection
- 1 / 2 pcs of orange zest
Working method
- Melt chocolate & mix into Deli Cheesecake together with orange zest.
- Add onto crust, pipe a swirl of filling & top up with remaining cheesecake mix.
- Bake in a deck oven at 160°C approx. 55 min.
Glaze
Recipe
- 100 g of Puratos Miroir L’Original Neutre
- 12 g of Cointreau
- Q.S. of Orange zest
Working method
- Combine ingredients & spread a thin layer on top of cold cheesecake.
A very wide variety of creations is possible with Deli Cheesecake as its convenience of application frees your imagination of boundaries! Looking to get more information or for us to work together towards a delicious cheesecake recipe for your customers? Visit our website or contact your local Puratos representative.
