5 May 2016
Creamy, comforting with just a hint of crunch, cheesecake is the ultimate dessert. Here's a tasty creamy and lemon cheesecake layer with a crumb and colourful topping.
Short Crust
Ingredients:
- 920 g of Tegral Patacrout
- 400 g of Aristo Primeur Croissant
- 100 g of Whole eggs
- 80 g of Pistachio powder
Working method:
- Mix all the ingredients to obtain a homogeous dough.
- Laminate half of the dough on a 3 mm layer.
- Bake at 180°C for 16 min. Sift the other half of the dough to make a crumble.
- Spread on the tray. Bake at 180°C for 16 min.
- Take sometimes the tray out of the oven to mix and break the crumble.
Crust
Ingredients:
- 140 g of Short crust
- 55 g of Aristo Primeur Crema
Working method:
- Break the first half of the short crust and add the melted Aristo Primeur Crema.
- Pour the crust on the bottom of a greased stainless steel mould.
Lemon Cheesecake
Ingredients:
- 500 g of Deli Cheesecake
- 100 g of Deli Citron
Working method:
- Mix the Deli Cheesecake with the Deli Citron in the plastic bowl and warm up to 20°C in the microwave oven.
- Pour in the bowl and whip with a whisk for 3 min. at fast speed.
- Pour in to the circle on top of the crust and bake at 150°C for 30 min.
Decoration
- Once cooled down, glaze the cheesecake with a thin layer of Miroir l’Original Neutre.
- Mix 100 g of crumble with 7 g Violette Cristal Sugar, and 7 g of Broken Pistachio.
- Pour the crumble on top.
Get inspired with Deli cheesecake!
Cheesecake is consumed at a vast range of occasions, either as an individual portion or a whole cake dessert. Personalise your cheesecake by enriching it with different aromas, fillings and glazes, and many other patisserie products. 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.
