Cheesecake cold process
Ingredients
Philadelphia cheese
g
385
Fresh cream (35% fats)
g
466
Sucrose
g
40
Gelatine 200 bloom
g
12
Water for gelatine
g
46
Raspberry Puree
g
231
Directions
CHEESECAKE COLD PROCESS
Pour cheese, Cremamica and Gusto cream lemon in a planetary mix; rehydrate the gelatine in the water and add to the mix.
In another bowl whip the cream with the sucrose then add to the mix.
ASSEMBLING
Coat with acetate a round 22cm x 4cm cake ring; shape and tamp the base using 250g of Classic Crumble.
Pour on the base the 1150g of cheesecake mix done previously. Smooth out with an icing spatula and batch freeze the dessert, glaze with neutra glaze or Raspberry Gelée (see description below).
Freeze. Decorate to taste.
RASPBERRY GELÉE
Add the 2 ingredients in a pan and bring to boil. Glaze the refrigerated cake.
