NECTARINE
CHEESECAKE PIE
for 1 pie d=20 cm
Nectarine Cheesecake Pie
for 1 pie d=20 cm
SHORTBREAD
Ingredients Total weight: ~ 462 g 100%
• All-purpose flour 200 g 43%
• Butter 82% 110 g 24%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%
1. Sift the dry ingredients : icing sugar, flour, almond powder and
sea salt then mix them together in a bowl of a stand mixer using
a paddle attachment.
2. Add the cold diced butter and continue mixing for a few minutes
on a low speed until the texture resembles wet sand.
3. Add the whole eggs all at once and mix on a low speed until
combined. The dough should be smooth and soft.
4. Roll the dough to a thickness of 3 mm between two sheets of
parchment paper. Transfer onto a baking tray and store it in the
fridge for 3 hours.
5. Take the dough out of the fridge. Remove the parchment paper
from one side.
6. Bake the dough in a preheated oven at 145 °C / 293 °F for about
20 minutes until golden.
7. Let the shortbread cool down at room temperature, then break it
into pieces and grind into a powder using a food processor.
8. Sift the crumbs through a coarse-meshed sieve.
2
Nectarine Cheesecake Pie
for 1 pie d=20 cm
CHEESECAKE CRUST
Ingredients Total weight: ~ 462 g 100%
• Shortbread crumbs 400 g 87%
• Butter 82% 60 g 13%
• Sea salt 2g <1%
1. In a bowl, combine the shortbread crumbs, sea salt and softened
butter (at 22–24 °C / 72–75 °F). Mix everything well with a silicone
spatula. The shortbread mixture should stay crumbly, yet should
come together and hold its shape when pressed.
2. Line a tray with a silicone mat and place a cake ring d=20 cm on top.
3. Transfer 300 g of the crumble mixture into the cake ring and flatten
it with a bent spoon to form even borders. Then use the rest of the
mixture to make the bottom part of the crust.
4. Place the cheesecake crust in the freezer for around 30 minutes
until frozen.
CRUNCHY ALMOND DISC
Ingredients Total weight: ~ 240 g 100%
• Sliced blanched almonds 200 g 83%
• Egg whites 20 g 8%
• Icing sugar 20 g 8%
1. In a bowl, combine the egg whites and icing sugar. Make sure not
to whip the egg whites, just stir enough to dissolve the icing sugar.
2. Add the almonds to the egg white mixture and mix gently and
thoroughly to preserve the almond slices shape but make sure to
coat them evenly with the egg white mixture.
3. Grease a cake ring d=18 cm with the grease spray and place it on
a baking tray lined with a silicone mat.
4. Carefully spread out the almond mixture into the ring, even the layer
with a silicone spatula.
5. Bake the crunchy layer in a preheated oven at 100 °C / 212 °F for
about 20 minutes until golden.
3
Nectarine Cheesecake Pie
for 1 pie d=20 cm
CRUNCHY ALMOND DISC
6. Take the baked crunchy layer out of the oven and carefully unmold
it while it is still warm: run a knife along the sides of the cake ring,
then remove it.
7. Place the almond disc into the freezer until completely frozen.
POACHED NECTARINES
Ingredients Total weight: ~ 340 g 100%
• Brown sugar 30 g 9%
• Lemon juice 10 g 3%
• Diced nectarines 300 g 88%
• Vanilla ½ pod
1. Wash the nectarines and then pat them dry. Remove the pits and
dice them into 1x1 cm cubes.
2. Put the diced nectarines in a saucepan, add sugar, lemon juice
and vanilla seeds.
3. Cook the nectarines on a low heat, stirring occasionally with
a spatula until some liquid has evaporated and the nectarine
cubes soften. The cooking time will depend on the type of
nectarines you are using: if they are firm, the cooking time will
be longer. It is important not to overcook the nectarines as they
should retain their shape.
4. Let the poached nectarines cool and, if necessary, drain the
excess liquid, then use them in the following steps.
4
Nectarine Cheesecake Pie
for 1 pie d=20 cm
VANILLA CHEESECAKE MASS
Ingredients Total weight: ~ 607 g 100%
• Cream cheese 65% 320 g 53%
• Whole eggs 60 g 10%
• Egg yolks 50 g 8%
• Whipping cream 35% 100 g 16%
• Sugar 60 g 10%
• Cornstarch 10 g 2%
• All-purpose flour 5g <1%
• Sea salt 2g <1%
• Vanilla 1 pod
1. Add the cream cheese to the bowl of a stand mixer and mix it with
a paddle attachment on the lowest speed until pliable.
2. In a separate bowl, combine the sugar, flour, cornstarch, sea salt,
whole eggs and egg yolks. Mix with a whisk until there are no lumps
of starch or flour left.
3. Add the whipping cream and vanilla seeds, and mix until smooth.
4. With the mixer on low speed, gradually pour the egg and cream
mixture over the cream cheese, and mix until homogeneous.
5. Pass the cream cheese mass through a sieve into a clean bowl
to remove any lumps.
6. Use the cheesecake mass straight away or store it in the fridge
until you’re ready to assemble the cheesecake.
ASSEMBLING AND BAKING THE CHEESECAKE
Ingredients
• Frozen cheesecake crust
• Vanilla cheesecake mass
• Poached nectarines 200 g
1. Take the tray with the cheesecake crust out of the freezer.
2. Add the poached nectarines into the cheesecake mass and mix
well using a spatula.
3. Pour the cheesecake mass into the crust. Tap the cake ring gently
to make sure there are no air pockets between the cheesecake
mass and the crust.
5
Nectarine Cheesecake Pie
for 1 pie d=20 cm
ASSEMBLING AND BAKING THE CHEESECAKE
4. Bake the cheesecake in a preheated oven at 100 °C / 212 °F for
around 1 hour. You can check whether it is done by measuring the
internal temperature of cheesecake, which should be around 70 °C /
158 °F, or by gently shaking the tray. The finished cheesecake should
be set on the sides but slightly jiggly in the middle.
5. Set the cheesecake aside to cool down completely at room
temperature. This will take 1.5–2 hours.
6. Transfer the cheesecake to the fridge for 12 hours to stabilize.
DECORATING THE CHEESECAKE PIE
Ingredients
• Stabilized cheesecake
• Frozen crunchy almond disc
• Grapeseed oil 20 g
• Non-melting icing sugar SufÏcient quantity
1. Take the chilled cheesecake out of the fridge and remove the cake
ring by gently warming it with a heat gun.
2. Dust the edges of the cheesecake with the non-melting icing sugar
using a sieve.
3. Carefully place the frozen crunchy almond disc in the center.
Coat it with a thin layer of the grapeseed oil using a pastry brush
to achieve a nice glossy surface.
6
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com
Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev
