Cheesecake | You must try this recipe

Cheesecake

Recipe: Cheesecake Biscuit

Quantity:

106.7 gr sweet vanilla dough well cooked and mixed

53.3 gr ointment butter

160.0 gr total gross weight

150.0 gr of total net weight

PROCEDURE:

Mix the ointment butter with the mixed sweet dough. Weigh 150 g of this appliance per cake mold previously covered with parchment paper. Bake for about 15 minutes at 170 ° c. When removed from the oven, let stand outside for 10 minutes then smooth slightly. Set aside in the fridge. Unmold the cookies, scrape off the excess butter. set aside in the refrigerator.

Recipe: Plain Cheesecake

Quantity:

928.2 gr Philadelphia cheese

274.4 gr caster sugar

94.2 gr flour type 55

204.8 gr eggs

32.8 gr egg yolks

65.5 gr liquid cream

PROCEDURE:

In a mixer with the leaf, mix the Philadelphia with the caster sugar and the flour. Add the eggs little by little then finish with the liquid cream. flow into a mold. Tap to raise the air bubbles. Place the mussels on a small gastro plate, film everything and cook. Cut the film out of the oven then reserve overnight in the refrigerator. Unmold then glaze.

Recipe: lemon cheesecake

Quantity:

866.6 gr Philadelphia cheese

256.2 gr caster sugar

88.0 gr flour type 55

191.2 gr eggs

30.6 gr egg yolks

61.2 gr liquid cream

6.1 gr lemon zest, finely chopped

PROCEDURE:

In a mixer with the leaf, mix the Philadelphia with the caster sugar and the flour. Add the eggs little by little then finish with the liquid cream and the zest. flow into a mold. Tap to raise the air bubbles. Place the mussels on a small gastro plate, film everything and cook. Cut the film out of the oven and set aside overnight in the refrigerator. Unmold then glaze.

Recipe: Chocolate cheesecake maker

Quantity:

878.8 gr Philadelphia cheese
259.8 gr caster sugar
89.2 gr flour type 55
193.9 gr eggs
31.1 gr egg yolks
62.0 gr liquid cream

85.2 gr guanaja heart chocolate

PROCEDURE:

In a mixer with the leaf, mix the Philadelphia with the caster sugar and the flour. Add the eggs little by little then finish with the liquid cream. Melt the chocolate very hot then incorporate a small part of the apparatus to form a ganache. Gradually loosen this ganache with the rest of the appliance to avoid the formation of lumps. Pour into a mold. Tap to raise the air bubbles. Place the mussels on a small gastro plate, film everything and cook. Cut the film out of the oven and set aside overnight in the refrigerator. Unmold then glaze.

Recette: Glaçage Vanille

Quantity:

320.0 gr liquid cream
40.0 gr syrup at 30 ° B
6.0 gr gelatin sheet
4.0 gr bourbon vanilla pod
370.0 gr total gross weight

360.0 gr of total net weight

PROCEDURE:

Soak the gelatin sheets in water in the refrigerator. Boil the cream, syrup, and vanilla pod, split and scraped. Add the drained gelatin and mix. Let cool before use.

Recipe: Lemon frosting

Quantity:

320.0 gr lemon juice
200.0 gr water
13.0 gr caster sugar
5.0 gr NH pectin topping
166.0 gr neutral topping
SQ gr lemon yellow powder coloring

704.0 gr total gross weight

PROCEDURE:

Heat the lemon juice and water to 50 ° c then add the pectin mixed with the caster sugar. Bring to a boil for one minute then remove from the heat and add the neutral coating to the bamix. Reserve.

Recipe: Montage

PROCEDURE:

"Flexipan triangle: fill to the brim, bake flexipan filmed with the plate for 1 hour 50 minutes at 68 ° C. Bake the cookies separately.

Flexipan Muffins 5 cm: ditto about 1 hour at 68 ° c. Make the cookies apart.

Cake mold: 150 gr of the cookie, 500 gr of the device on the cookie. Bake mold filmed for 1 hour and a half at 68 ° c.

Missed mold: 250 gr of the cookie, 1 kg of the device on the cookie. Cook mold Filmed for 3 hours at 68 ° c.

Always check the cooking before removing the cheesecake. "

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