chopped biscuits |
200g |
unsalted butter 82% fat |
80g |
AMERICAN CHEESECAKE |
1.000g |
water |
1.200g |
liquid cream 35% fat |
150g |
FRUTTIDOR FRAGOLA |
qb |
BLITZ ICE TOP |
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.
CHEESECAKE CREAM
Ingredients
Preparation
Combine all the ingredients in a planetary mixer with the whisk attachment at medium speed for 3 minutes, until creamy and smooth.
Final composition
Use the cheesecake cream to fill the steel ring ¾ full.
Pour FRUTTIDOR and slightly stir in order to produce a nice marble effect both on the top and inside the cake.
Bake at 160°C for about 50 minutes.
Once they have cooled down, remove from mould and glaze with BLITZ ICE TOP.
Fabio Birondi
Pastry Chef
Fabio is the director of our Academy in the US.
