Raspberry Cheesecake
Raspberry Cheesecake

Raspberry Cheesecake

  • 20G egg yolks
  • 20g sugar
  • 125g UHT cream
  • 2g bronze gelatine
  • 50g cream cheese
  • 10g creme fraiche
  • 20g Fresh As Raspberry Powder
  • 150g cream cheese

To prepare the Cheesecake:

Whisk egg yolks and sugar together and make a creme anglaise using the cream (cook to 82ºC).

Add gelatine then cool to 50ºC. Blend until smooth with 50g creme cheese and creme fraiche.

Add Fresh As Raspberry Powder and blend until smooth.

Take the 200g of cheesecake mix and 150g cream cheese. Beat cream cheese until smooth, and then incorporate the cheese cake mix. Beat until creamy.

Fill moulds with cream cheese mix and hollow out centre. Place a teaspoon of the cherry compote and cover over with cheesecake.

Freeze for 12 hours until frozen hard.

 

Cherry Compote

  • 50g Fresh As Cherry Whole
  • 100g water
  • 80g sugar

To prepare the Cherry Compote:

Bring the sugar and water to the boil.

Pour mix over the cherries and mix well.

Reserve in chiller.

 

Shortbread

  • 340g flour
  • 340g butter
  • 113g rice flour
  • 114g sugar
  • 2.5g salt
  • 10g vanilla paste

To prepare the shortbread:

Rub all the ingredients to a crumb and form a dough.

Roll out to 4mm, cut and bake at 160ºC for 12-14mins.

 

Passionfruit Chocolate Shell

  • 500g caramelised white chocolate
  • 30g Fresh As Passionfruit Powder
  • 80g cocoa butter

To prepare the Passionfruit Chocolate Shell:

Melt cocoa butter and caramelised white chocolate together. Blend in Fresh As Passionfruit Powder.

Nappage over the frozen cheesecake and cover immediately with cheese cloth. Allow to set for 5 minutes and carefully remove cheesecloth to leave cheese like pattern.

Place cheesecake in a cheese display box and defrost before use.