CARAMEL AMERICAN CHEESECAKE
Intermediate level
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS MARBLE EFFECT
chopped biscuits |
200g |
unsalted butter 82% fat |
80g |
AMERICAN CHEESECAKE |
1.000g |
water |
1.255g |
JOYPASTE CARAMEL |
20g |
JOYCREAM TOFFEE |
qb |
BISCUIT BASE FOR CHEESECAKE
Ingredients
chopped biscuits
200g
unsalted butter 82% fat
80g
Preparation
Combine the two ingredients then spread the mixture in a half-centimetre layer at the bottom of the steel rings for cheesecake.
UNFLAVOURED CHEESECAKE CREAM
Ingredients
750g
water - (35°C circa)
940g
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 2 minutes, until you get a smooth creamy texture.
CARAMEL CHEESECAKE CREAM
Ingredients
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 2 minutes, until you get a smooth creamy texture.
Final composition
Use the unflavoured cheesecake cream to fill the steel ring ¾ full.
Fill up with the caramel cheesecake cream. Use a spoon to create a nice marble effect.
Bake at 160°C for about 50 minutes.
When they have completely cooled down, decorate the top of the cake with JOYCREAM.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
