Ingredients
Cheesecake with berries
crumble base, 15×15 cm
cheesecake cream
(for piping)
cheesecake cream
(for hemispheres)
jelly
(for cheesecake)
strawberries, cut
raspberries
blueberries
peppermint
Crumble base 15x15 cm
almond crumble mixture with cocoa nibs, baked
macadamia nuts (crushed), coarsely chopped, roasted
orange zest
butter, liquid
Almond crumble mixure with cocoa nibs
butter
sugar
wheat flour 400
wheat starch
almonds, ground, white
table salt
cocoa nibs Maracaibo
Cheesecake cream
heavy cream UHT
couverture Rondo Edelweiss 36%
mascarpone
bourbon vanilla pods
Jelly for cheesecake
clear jelly
lemon juice
Production
Almond crumble mass with cocoa nibs
Mix all ingredients except the cocoa nibs and grind into fine crumbs. Finally, add the nibs and mix.
Cheesecake base
Bake the crumble and leave to cool completely at room temperature.
Then place the mixture for the cheesecake base in the cake frame and press down evenly. The edge should be about 2 to 2.5 cm high.
Leave the base to set in the refrigerator, then remove from the frame.
Cheesecake mixture
Spread most of the cheesecake cream onto the prepared base. Fill the remaining cream into silicone hemispherical molds of various sizes.
Hemispheres
Place the hemispheres decoratively on the cheesecake and then coat with cold jelly.
This is diluted with lemon juice beforehand to give the overall result a pleasantly fresh acidity.
Finishing
Place berries on top of the cheesecake for a fruity note. Make sure that no gelling is necessary – if possible, only use whole berries without any cut surfaces.
Spinach Schlumbi
Vanilla rice-cherry cup
Snack bowl
Evaluation