Recipe Exotic vanilla cheesecake

To prepare this dish

Ingredient list

Vanilla baked cream cheese

800 g French cream cheese
200 g grains de sucres
70 g Fresh whole eggs
300 g Excellence whipping cream 35% fat
2 vanilla pods

Mango passion fruit jelly

275 g mango puree
100 g passion fruit puree
100 g powdered glucose
8 g pectin NH 325

Pressed ivory lemon crunchy

220 g baked Linzer Sablé
180 G g puff pastry dough
100 g Éclat d’Or
220 g ivory chocolate
3 g lemon peel

Linzer sablé

220 g Elle & Vire all Purpose butter 82% fat
3 g fleur de sel
1 vanilla pods
70 g icing sugar
10 g egg yolks
200 g T55 flour
40 g starch

French meringue

140 g egg white
130 g granulated sugar
130 g icing sugar

Elle & Vire products used

French cream cheese

Excellence whipping cream 35% fat

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Vanilla baked cream cheese

   Split the vanilla in half, add the seeds into the cream cheese and sugar, mix at low speed until it is totally creamy. Add the whole eggs in 3 additions, make sure to scrape the edges of the bowl to avoid lumps. Finish by adding the cold cream, keep mixing to have a very smooth mixture. Pour the mixture into a pastry ring and bake it at 90ºC for 1 hour. Reserve overnight in fridge
2. 2

   Mango passion fruit jelly

   Heat up half the puree. At 40°C, add the mixture of sugar, atomized glucose and pectin. Bring to the boil. Pour it onto the other half of puree at 5°C. 
   Chef's tip

   Mix in an electric mixer to get a less resistant final texture.

3. 3

   Pressed ivory lemon crunchy

   In a mixing bowl with the paddle attachment, mix all the ingredients together to have a smooth crunchy texture. Use immediately
4. 4

   Linzer sablé

   Sift the flour, starch and icing sugar. Cook the egg yolks in the microwave, then mix with the butter, vanilla and salt. As soon as the mixture is homogeneous, spread it between two sheets and let cool. Bake at 150°C until browned and set aside in a dry place
5. 5

   French meringue

   Beat the egg whites on a slow speed until the air bubbles are evenly distributed, then gradually add the sugar to obtain foamy peaks. Gently add the icing sugar to the egg whites using a spatula

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A few words about the author…

Karim Bourgi

Based in Dubai since 2011, Chef Karim Bourgi is Executive Pastry Chef for the Al Mana Group, a role in which he manages the opening of La Maison du Chocolat Paris boutiques in the Middle East. He has just opened the Hermes Paris Cafe in the new Fashion Avenue Dubai Mall. Designated 3rd Best Pastry Chef at the Pâtissier dans le Monde competition in 2014, this lover of patisserie, born in Senegal to Lebanese parents, has trained in the finest establishments. A member of Les Toques Blanches du Monde, Chef Bourgi founded his own consultancy and boutique, KB Gourmandises, four years ago - which currently employs four people. This is his portrait.