Recipe Cheesecake riviera

To prepare this dish

Ingredient list

Shortcrust pastry Linzer way

404 g Elle & Vire gourmet butter 82% fat
132 g icing sugar
7 g fine salt
15 g cooked egg yolk
368 g T55 flour
74 g potato starch

Cheesecake base

6 g T55 flour
707 g Original american cream cheese 34% fat
211 g fine sugar
160 g eggs
25 g egg yolk
52 g Excellence whipping cream 35% fat
39 g gelatin mass

Fruit jelly

158 g blackcurrant puree
158 g raspberry nibs
53 g glucose syrup
66 g fine sugar
8 g pectin NH
26 g fine sugar
32 g lemon juice

Lemon whipped cream

296 g Excellence whipping cream 35% fat
148 g mascarpone
12 g lemon peel
44 g fine sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Shortcrust pastry Linzer way

   Heat the egg yolks in the microwave.

   Sieve the sugar, flour, potato starch and cooked egg yolks.

   Gently mix all ingredients together in a mixer.

   Bake at about 160°C.

2. 2

   Cheesecake base

   Mix all ingredients together, pour 130 g in Flexipan® discs of 10 cm diameter.

   Bake 30 to 40 min at 90°C.

   Remove from the oven and put in a blast freezer several minutes.

3. 3

   Fruit jelly

   Bring to boil fruit puree, fruit pieces, glucose syrup and sugar. Then add the NH pectine with the rest of the sugar. Finally add the lemon juice.

   Pour onto the cold cheesecake disc, 20g of fruit jelly. Cut in to half then freeze.  

4. 4

   Lemon whipped cream

   Bring to boil the cream and let infuse 24h the zests.

   Pass throw a sieve then mix all ingredients together.

   Keep aside at 4°C.

   Whip before use. 

5. 5

   Assembly & Decoration

   Set the cheesecake upright by adding 2 shortbread biscuits on each side.

   Pipe the whipped cream with a small St Honoré tip.

   Pour temperate white chocolate on a « navy » transfer sheet. Let it cristallize.

   Cut into small pieces.

   Decorate the cheesecake with navy chocolate pieces and fresh fruits.

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