IRCA

PASTICCERIA

IRCA CHEESECAKE

Fantastico preparato che consente di ottenere con estrema facilità e rapidità sia l'originale Cheesecake che gustose torte alla ricotta. L'elevato contenuto di formaggio (Quark) conferisce ai prodotti finiti un gusto, un profumo ed una consistenza davvero eccezionali. Con IRCA CHEESECAKE è possibile realizzare sia la classica versione di cheesecake da forno che la più estiva versione a base di mousse.

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Utilizzi

Info

Allergeni

Cheesecake

Torta

Denominazione

semifinished product for stuffing bakery products.

Modalità d'uso

BASIC RECIPE FOR BAKING:
IRCA CHEESECAKE g 1000
Lukewarm water (about 35°C) g 1500
Whole eggs g 200
Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C. Warning: to obtain a thicker cream with a more intense flavour, we suggest substituting a part of the water with the same amount of liquid cream, up to a maximum of 400 g. BASIC RECIPE FOR CHEESECAKE - COLD PREPARATION: IRCA CHEESECAKE g 500 g Lukewarm water (about 35°C) g 1000 g LILLY NEUTRAL g 100-150 Whipped cream g 750 g Mix with whisk water and LILLY NEUTRAL, add IRCA CHEESECAKE mixing until a smooth cream is obtained; then add the whipped cream in two step stirring gently. Fill the mould with the mousse and place in freezer for at least 2 hours or in refrigerator for at least 4-5 hours. BASIC RECIPE FOR RICOTTA CAKES: IRCA CHEESECAKE 1000 g Fresh Ricotta 1250 g Lukewarm water (about 35°C) 1750 g Whole eggs 500 g Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C.