frolla "magra" |
mandorle tritate |
zucchero semolato |
burro 82% m.g. |
cannella in polvere |
IRCA CHEESECAKE |
acqua |
succo di limone |
LILLY NEUTRO |
panna montata |
scorza di limone grattugiata |
MIRROR LIMONE |
CRUNCHY BASE
Ingredients
low-fat shortcrust pastry
150g
chopped almonds
50g
caster sugar
50g
unsalted butter 82% fat
100g
cinnamon powder
2g
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
CHEESECAKE MOUSSE
Ingredients
500g
water - (35°C circa)
850g
lemon juice
150g
100g
whipped cream
750g
grated lemon zest
Preparation
Combine lukewarm water with lemon juice and lemon zest, then add LILLY NEUTRO and mix with a whisk.
Add IRCA CHEESECAKE and keep on mixing with a whisk until you obtain a smooth cream.
Gently combine the whipped cream in two times.
Final composition
Evenly spread a 0.5cm layer of crunchy base into a steel ring.
Slowly pour the cheesecake mousse onto the crunchy base, leaving a 2-3mm free space to the edge of the mould, and refrigerate for 4-5 hours at least.
Glaze the top with MIRROR LIMONE.
Refrigerate until the glaze hardens.
Remove the cake from the mould and top with some fresh lemon slices.
