TOFFEE AMERICAN CHEESECAKE
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS MARBLE EFFECT
Difficulty level
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS MARBLE EFFECT
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 750 |
| water - at 35°C | g 940 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 2 minutes, until you get a smooth creamy texture.
Ingredients
| AMERICAN CHEESECAKE | g 250 |
| water - at 35°C | g 310 |
| JOYPASTE CARAMEL | g 15 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 2 minutes, until you get a smooth creamy texture.
Transfer into small pyramid-shaped silicone moulds and freeze until fully hardened.
Ingredients
| MIRROR TOFFEE - heated to 30 °C | To Taste |
Half-fill the cake steel rings with the unflavoured cheesecake cream.
Gently press the frozen caramel pyramids inside the cream and cover it up with the remaining unflavoured cheesecake cream.
Bake at 160°C for about 50 minutes.
When they have completely cooled down, decorate the top of the cake with MIRROR TOFFEE.
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.
"
