COFFEE AMERICAN CHEESECAKE
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS TOPPING
Difficulty level
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS TOPPING
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 |
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.
Chef Executive, Pastry Chef and Chocolatier
"The doses in this recipe are meant for two cheesecake rings of 18-cm diameter and 5-cm height.
"
