Cheesecake con crema alla canella e decorazione di crumble in superficie

Cheesecake Cinnamon

Intermediate level

A creamy cheesecake with a delicate crumble base and a smooth cheese filling. Finished with a generous layer of Chococream Cinnamon, it brings together the sweetness of chocolate and the warm notes of cinnamon for a rich and balanced dessert.

Almond flour

100g

Flour

100g

Sugar

100g

Butter

100g

Irca Cheesecake

1000g

Cream 35% of fat

200g

Water

1600g

Eggs

200g

Chococream Cinnamon

qb

Crumble

Ingredients

Almond flour

100g

Flour

100g

Sugar

100g

Butter

100g

Preparation

  • Mix all the ingredients until the mixture becomes crumbly.
  • Spread on a baking tray and bake at 160°C for 10 minutes.

Cheese Cream

Ingredients

1000g

Cream 35% of fat

200g

Water  - tiepida

1600g

Eggs

200g

Preparation

  • Mix all the ingredients with a whisk until a smooth cream is obtained.

Final Composition

Ingredients

qb

Preparation

  • Add melted butter to the crumble and spread a layer as the cheesecake base.
  • Let it cool in the refrigerator.
  • Add the cheese cream and let it rest in the refrigerator to stabilize.
  • Once chilled, spread a layer of Chococream Cinnamon on top.
  • Decorate as desired.
Davide Lista

Davide Lista

Pastry Chef

Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu

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Crafted using IRCA Group professional solutions