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COFFEE AMERICAN CHEESECAKE

A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS TOPPING

Difficulty level

Ingredients

chopped biscuits g 200
unsalted butter 82% fat - melt g 80

Preparation

Combine the two ingredients then spread the mixture in a half-centimetre layer at the bottom of the steel rings for cheesecake.

Ingredients

AMERICAN CHEESECAKE g 250
water - at 35°C g 300
liquid cream 35% fat g 40

Preparation

In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 3 minutes, until you get a smooth creamy texture.

Ingredients

AMERICAN CHEESECAKE g 750
water - at 35°C g 900
liquid cream 35% fat g 110
JOYCAFFE' GRANGUSTO g 30

Preparation

In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 3 minutes, until you get a smooth creamy texture.

Ingredients

BLITZ ICE TOP - heated to 30°C To Taste
JOYTOPPING CAFFE' To Taste
Final composition

Use the coffee cheesecake cream to fill the steel ring ¾ full.

Smooth with a spatula and fill up with the unflavoured cheesecake cream.

Smooth it well, then bake at 160°C for about 50 minutes.

When they have completely cooled down, glaze with BLITZ ICE TOP and decorate with JOYTOPPING AL CAFFÈ.

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi
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The doses in this recipe are meant for two cheesecake rings of 18-cm diameter and 5-cm height.

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