LEMON CHEESECAKE (COLD-PROCESS MAKING)
UNBAKED CHEESECAKE
Difficulty level
UNBAKED CHEESECAKE
Ingredients
| low-fat shortcrust pastry - crumbled | g 150 |
| chopped almonds | g 50 |
| caster sugar | g 50 |
| unsalted butter 82% fat - melted | g 100 |
| cinnamon powder | g 2 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment.
Ingredients
| IRCA CHEESECAKE | g 500 |
| water - lukewarm | g 850 |
| lemon juice | g 150 |
| LILLY NEUTRO | g 100 |
| whipped cream | g 750 |
| grated lemon zest - 1/2 |
Preparation
Combine lukewarm water with lemon juice and lemon zest, then add LILLY NEUTRO and mix with a whisk.
Add IRCA CHEESECAKE and keep on mixing with a whisk until you obtain a smooth cream.
Gently combine the whipped cream in two times.
Ingredients
| MIRROR LIMONE - heated in the microwave to about 40°C | To Taste |
Evenly spread a 0.5cm layer of crunchy base into a steel ring.
Slowly pour the cheesecake mousse onto the crunchy base, leaving a 2-3mm free space to the edge of the mould, and refrigerate for 4-5 hours at least.
Glaze the top with MIRROR LIMONE.
Refrigerate until the glaze hardens.
Remove the cake from the mould and top with some fresh lemon slices.
