biscotti sbriciolati |
burro 82% m.g. |
AMERICAN CHEESECAKE |
acqua |
JOYPASTE CARAMEL |
MIRROR TOFFEE |
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.
Transfer into small pyramid-shaped silicone moulds and freeze until fully hardened.
Final composition
Half-fill the cake steel rings with the unflavoured cheesecake cream.
Gently press the frozen caramel pyramids inside the cream and cover it up with the remaining unflavoured cheesecake cream.
Bake at 160°C for about 50 minutes.
When they have completely cooled down, decorate the top of the cake with MIRROR TOFFEE.
