THE BIG

CHEESECAKE BOOK
18 foolproof recipes

by Brand Chef
Oleksandr Trofimenkov
A classic and a much-loved favorite, cheesecake is a must-have recipe
for any baker. With my 18 decadent cheesecake recipes you are sure to
impress your guests with your flavors and expertise.

The Big Cheesecake Book will teach you to make the fruity Banana
Cheesecake, impress your loved ones with a zesty Lemon Cheesecake
and craft the perfect Strawberry Cheesecake.

If you prefer no-bake cheesecakes then this wonderful collection of

recipes includes a delicately sweet Mango Cheesecake, as well as the
family favorite Oreo Cheesecake and a chocolate lover’s dream, the
Triple Chocolate Cheesecake. If you’re looking for something for a dinner
party look no further than my no-bake Raspberry-Mojito Cheesecake.

If you’re baking for a more refined palate then try my Cappuccino

Cheesecake or my delicious Chestnut and Blackcurrant Cheesecake.

Looking for a crowd pleasing dessert? I have included classic but enticing
flavors such as caramel, chocolate, carrot, hazelnut and pistachio. Any of
these are sure to be a hit with all your friends and family!

If you’re baking for a special occasion then my book has you covered.
Opt for one of my more seasonal recipes such as Strawberry Heart
Cheesecake, Gingerbread Cheesecake, Spiced Pumpkin Cheesecake
or Speculoos Cheesecake.

This book will provide you with clear step-by-step instructions to help you
make the perfect cheesecake all while mastering culinary techniques
and improving your skills. Each recipe is accompanied by a short easy-
to-follow video of assembly for extra help if needed. Happy baking!

Oleksandr Trofimenkov
KICA International Pastry Academy Chef
Contents
Banana Cheesecake 4
Cappuccino Cheesecake 11
Caramel Cheesecake 20
Carrot Cheesecake 28
Chestnut and Blackcurrant Cheesecake 36
Chocolate Cheesecake 44
Gingerbread Cheesecake 52
Hazelnut Praline Cheesecake 59
Lemon Cheesecake 67
No–Bake Mango and Passion Fruit Cheesecake 75
No–Bake Oreo Cheesecake 83
No–Bake Raspberry-Mojito Cheesecake 90
No–Bake Triple Chocolate Cheesecake 99
Pistachio Cheesecake 107
Speculoos Cheesecake 115
Spiced Pumpkin Cheesecake 124
Strawberry Cheesecake 130
Strawberry Heart Cheesecake 138
 BANANA
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Banana Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Mix the sifted icing sugar, sifted flour, almond powder and the sea
salt in a mixer bowl.

TIP
• Instead of almond powder, you can use any nut powder of
your choice. Alternatively, you can skip this ingredient if you
wish – simply add an extra 30 g of flour to the mixture.

2. Add the cold diced butter and process the mixture into fine
powder using a paddle attachment. Then add the eggs and mix
just until combined.

5
 Banana Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

3. Roll the dough into a layer 2–3 mm thick between two parchment
paper or acetate sheets and bake it at 150 °C / 302 °F for
15–20 minutes until golden brown.

4. Cool the shortbread down at room temperature and then grind it

into powder in a food processor.

CHEESECAKE CRUST

Ingredients Total weight: ~ 505 g 100%

• Baked and ground shortbread 420 g 83%

• Butter 82% 80 g 16%
• Lime zest 5g 1%

1. Mix the shortbread crumbs with lime zest and soft butter.

2. Put 350 grams of this mixture into a cake ring (d=18 cm and h=6 cm)
and press it against the sides of the ring to form even borders.

3. Put the rest of the mixture (150 g) into the cake ring and press it to
make the bottom part of the cheesecake crust.

4. Place the cheesecake crust in the fridge for 30 minutes to stabilize.

BANANA AND LIME CHEESECAKE MASS

Ingredients Total weight: ~ 762 g 100%

• Cream cheese 65% 455 g 60%

• Whole eggs 111 g 15%
• Sugar 66 g 9%
• Banana puree 120 g 15%
• Lime zest 10 g 1%
• Chilled cheesecake crust

1. Mix the room-temperature cream cheese, sugar and lime zest in a

stand mixer using a paddle attachment. Once the mixture becomes
smooth, gradually add the room-temperature eggs and banana
puree, and mix until homogeneous.

2. Pass the mixture through a fine strainer. Incorporate any lime zest
left in the strainer back into the mixture.

6
 Banana Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

BANANA AND LIME CHEESECAKE MASS

3. Pour the cheesecake mass into the cheesecake crust, making sure
the layer is even.

4. Preheat the oven to 200 °C / 392 °F and inject it with steam. Place
the cheesecake inside the oven and reduce the temperature
to 100 °C / 212 °F. Bake for 40–50 minutes. When ready, the
cheesecake should be set on the sides, but jiggle in the middle.

5. Leave the cheesecake to cool down completely at room

temperature and then place it in the fridge.

BANANA CREAM

Ingredients Total weight: ~ 112 g 100%

• Banana puree 32 g 29%

• Gelatin mass 5g 4%
• Whipping cream 35% 75 g 67%

1. Heat the banana puree to 35–40 °C / 95–104 °F, add the melted
gelatin mass, and mix well.

2. Pour the cold cream into a mixing bowl and whip it with a whisk
attachment on medium speed until it increases in volume and turns
light and fluffy.

3. Fold a little bit of the whipped cream into the banana puree mixture,
which should be around 30 °C / 86 °F. Add the rest of the whipped
cream and mix.

7
 Banana Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ASSEMBLY

Ingredients

• Chilled cheesecake
• Banana cream
• Fresh bananas 3 pcs
• Lime juice 20 g

1. Once the cheesecake has cooled down completely, remove the

cake ring by gently warming it with a heat gun.

2. Then apply the banana cream to the top of the cheesecake and
smooth its surface with an offset spatula.

3. Slice the bananas in half lengthwise. Arrange the banana slices so

that they are flat-side down and lined up next to each other. Using a
cake ring (d=16 cm), cut out a disk from the banana slices – this will
be used to be able to cover the surface of the cheesecake. Flip the
bananas over and, using an offset spatula, transfer them to the top of
the cheesecake, making sure they are flat-side up.

4. Brush the banana layer with some lime juice.

SWISS MERINGUE

Ingredients Total weight: ~ 150 g 100%

• Egg whites 50 g 33%

• Sugar 100 g 67%

1. Combine the egg whites and sugar in a bowl and place it over
a saucepan filled with boiling water. Cook the mixture, whisking
constantly, until it reaches 60 °C / 140 °F.

2. Remove the mixture from the heat and transfer it to a stand mixer
bowl. Whip it on medium speed until a stable and glossy meringue
is obtained.

3. Transfer the meringue to a piping bag fitted with a 14-mm round tip.
Use the meringue immediately.

8
 Banana Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

DECORATING THE CHEESECAKE

Ingredients

• Assembled cheesecake
• Swiss meringue
• Lime 1 pc

1. Pipe the meringue in domes along the edge of the cheesecake.

2. Decorate the cheesecake with a sprinkling of fresh lime zest.

To watch how the Chef assembles

the cupcakes, click on the link below

https://youtube.com/shorts/sqUfVqGra9U

9
CAPPUCCINO
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

COFFEE CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Espresso 15 g 7%
• Muscovado sugar 15 g 7%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 15%
• Whipping cream 35% 150 g 67%

1. Pour coffee in a saucepan, add the sugar and the gelatin mass.
Heat everything to about 80 °C / 176 °F, until the sugar dissolves
and the gelatin melts.

2. Remove the saucepan from the heat, add the cream cheese and
briefly mix with a spatula.

3. Pour this mixture into a measuring cup and process it with a hand
blender to create an emulsion.

12
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

COFFEE CHANTILLY CREAM

4. When all the ingredients have combined, add the cold whipping
cream and mix with a spatula.

5. Cover the Chantilly cream with plastic wrap in contact and place
it in the fridge to stabilize for at least 6 hours, although overnight is
preferred.

6. Before using, whip until increased in volume and a light, but stable
texture.

ALMOND SHORTBREAD

Ingredients Total weight: ~ 250 g 100%

• All-purpose flour 130 g 42%

• Icing sugar 50 g 17%
• Almond powder 20 g 6%
• Salt 1g <1%
• Butter 82% 75 g 25%
• Whole eggs 25 g 9%

1. Put the flour and the icing sugar, both sifted, into a mixer bowl. Add
the sea salt and the almond powder. Finally, add cold diced butter
and using a paddle attachment mix all the ingredients at low speed
until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 20 g of flour to the mixture.

2. When the mixture resembles wet sand and turns yellowish, add the
eggs and mix just until combined so as not to develop the gluten.
The finished dough should be soft, smooth and pliable.

3. Roll out the dough to a thickness of 2–3 mm between two

parchment paper or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a

baking tray and bake at 150 °C / 302 °F for 15–20 minutes until
golden brown. It is best to bake with a fan mode on. If you don’t
have a fan assisted oven, then keep in mind that the baking time will
be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

13
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ALMOND SHORTBREAD

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl.

CHOCOLATE SHORTBREAD

Ingredients Total weight: ~ 281 g 100%

• All-purpose flour 110 g 40%

• Cocoa powder 20 g 7%
• Icing sugar 50 g 18%
• Sea salt 1g <1%
• Butter 82% 75 g 27%
• Whole eggs 25 g 8%

1. Put the sifted flour and icing sugar into a mixer bowl. Add cocoa
powder, sea salt and diced butter. All the ingredients should be
either cold or at about 18–20 °C / 64–68 °F.

2. Process the mixture with a paddle attachment until the texture

resembles wet sand. Mix at low speed first, increasing it gradually.

3. Stop the mixer and add the eggs. Mix briefly just to combine. You
should get soft, pliable and cold to the touch dough.

4. Roll out the dough to a thickness of 2–3 mm between two

parchment paper or acetate sheets.

5. Bake for 20–25 minutes at 150 °C / 302 °F until golden brown.

6. Cool the shortbread completely at room temperature. It will take

approximately 30 minutes.

7. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

14
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST

Ingredients Total weight: ~ 450 g 100%

• Baked and ground 250 g 55%

almond shortbread
• Butter 82% (1) 50 g 12%
• Baked and ground 120 g 26%
chocolate shortbread
• Butter 82% (2) 30 g 7%

1. Mix the almond shortbread crumbs with the room-temperature

butter (1) in a bowl using a spatula. You should obtain a crumbly
texture, which holds the shape well when pressed.

2. Mix the chocolate shortbread crumbs with the room-temperature

butter (2) in a separate mixing bowl using a spatula.

3. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with
parchment paper or a silicone sheet. Alternating the layers of
plain and chocolate shortbread mixture, make the sides of the
cheesecake crust first.

4. Then put the rest of the mixture into the cake ring and press to
make the bottom part of the cheesecake crust.

5. Place the cheesecake crust in the fridge for 10–15 minutes to

stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Baked ganache
• Cheesecake mass

15
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

BAKED GANACHE

Ingredients Total weight: ~ 330 g 100%

• Dark chocolate 70% 50 g 15%

• Milk chocolate 40% 50 g 15%
• Whipping cream 35% 80 g 24%
• Milk 3.2% 120 g 37%
• Whole eggs 30 g 9%

1. Pour the whipping cream and milk in a saucepan. Warm the mixture
up to 80 °C / 176 °F or bring it to a boil.

2. Meanwhile, combine dark and milk chocolate in a measuring cup.

Remove the saucepan from the heat, pour some hot liquid over the
chocolate and mix with a spatula.

3. When the chocolate has melted, add the rest of the liquid and mix
with a spatula. Do not add all the liquid at once so as not to make
chocolate overheated and seized.

4. Add the eggs and process the mixture with a hand blender until
smooth and homogeneous.

5. Pour the mixture into the prepared cheesecake crust and bake
at 120 °C / 248 °F for around 35–40 minutes. When ready, the
ganache should set on the sides but jiggle in the middle slightly.

6. Leave the cheesecake to cool completely at room temperature,

then place it in the fridge for 1 hour.

CHEESECAKE MASS

Ingredients Total weight: ~ 595 g 100%

• Cream cheese 65% 380 g 64%

• Whole eggs 95 g 16%
• Whipping cream 35% 40 g 7%
• Muscovado sugar 55 g 9%
• Cornstarch 10 g 1%
• Espresso 15 g 3%

1. Put the cream cheese into the mixer bowl. Add the muscovado
sugar, whipping cream, cornstarch, espresso and briefly mix with
a paddle attachment on low speed to combine. All the ingredients
should be of the same temperature.

16
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

TIP
• If you make the cheesecake mass in a stand mixer, it’s best to work
with room-temperature (18–20 °C / 64–68 °F) ingredients. If you are
using a food processor, then use either cold (3–4 °C / 37–39 °F) or
room-temperature ingredients.

2. Gradually introduce the eggs. Wait until the first portion mixes in well,
and only then add the next portion. Mix until shiny and creamy.

3. Pass the mixture through a fine sieve and pour it on top of the cold
baked ganache.

4. Place the cheesecake in the oven, preheated to 200 °C / 392 °F, and
reduce the temperature 120 °C / 248 °F. Bake the cheesecake for
about 35–40 minutes.

5. When ready, the cheesecake should set on the sides but jiggle in the
middle. Leave it to cool completely at room temperature for around
1.5–2 hours. Then place it in the fridge for 2–3 hours more in order to
cool down completely (to 3 °C / 37 °F).

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled assembled cheesecake

Take the assembled cheesecake out of the fridge. Normally, the cake
ring will slide off easily, but if it doesn’t, warm it up with a heat gun to
make the unmolding process easier. Unmolded cheesecake is ready to
be decorated.

17
 Cappuccino Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

DECORATING THE CHEESECAKE

Ingredients

• Cocoa nibs 10 g
• Stabilized coffee Chantilly cream
• Cooled unmolded cheesecake

1. Transfer the stabilized coffee Chantilly cream into a mixer bowl and
whip with the whisk attachment until a very light, airy, but stable
texture. Whip at medium speed first, increasing it gradually. The
whipped cream should be used immediately.

TIP
• For best whipping, the indoor temperature has to be not higher
than 22 °C / 72 °F. If it is higher, then you can place the mixer
bowl and the whisk attachment in the freezer before you start
whipping, and work fast.

2. Transfer the whipped cream into a piping bag fitted with an open
star tip d=15 mm and pipe shells along the edge of the cheesecake,
creating a beautiful rim.

3. Sprinkle the piped Chantilly cream with cocoa nibs.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/1-tsbpLJkng

18
 CARAMEL
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Put the flour and icing sugar, both sifted, into a mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of
your choice. Alternatively, you can skip this ingredient if you
wish – simply add an extra 30 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment

paper or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

21
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST WITH SESAME SEEDS

Ingredients Total weight: ~ 490 g 100%

• Baked and ground shortbread 350 g 72%

• White sesame seeds 40 g 8%
• Black sesame seeds 20 g 4%
• Butter 82% 80 g 16%

1. Put white sesame seeds in a saucepan and toast them on medium

heat, shaking the pan constantly to ensure even light browning.

2. Mix the shortbread crumbs with toasted white sesame seeds and
black sesame seeds. Add the room-temperature butter and mix
with a silicone spatula.

3. Add 390 grams of the mixture into a cake ring (d=18 cm and
h=4.5 cm) and press it to the sides of the ring to form even borders.
Then put the rest of the mixture into the cake ring and press to
make the bottom part of the crust.

4. Put the cheesecake crust in the fridge or freezer for 10–15 minutes
to stabilize.

SOFT CARAMEL

Ingredients Total weight: ~ 497 g 100%

• Sugar 145 g 30%

• Glucose/corn syrup 120 g 25%
• Whipping cream 35% 190 g 37%
• Sea salt 2g <1%
• Butter 82% 40 g 8%
• Vanilla 1 pod <1%

1. Place the whipping cream, vanilla seeds and the vanilla pod itself
into a saucepan. Add sea salt and butter. Bring everything up to
80 °C / 176 °F or to the boiling point. Remove the saucepan from
the heat and let the mixture infuse for 10–15 minutes.

TIP
• The infused cream mixture should be hot when poured into
the hot caramel. If it cools, reheat it before using.

22
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SOFT CARAMEL

2. Meanwhile, put the glucose syrup in a saucepan. Add the sugar

and start heating everything at medium heat to a temperature
of 185 °C / 365 °F and a golden brown color. If you prefer lighter
caramel, you can stop the preparation at 175–180 °C / 347–356 °F.

3. Remove the caramel from the heat and gradually pour in the hot
cream mixture, stirring constantly.

4. When everything is incorporated, place the saucepan back on the

stove and cook the caramel to 107 °C / 225 °F.

TIP
• If you overcook the caramel, just add a bit of water or milk to
it to decrease the concentration of sugar, and then cook the
caramel back to 107 °C / 225 °F.

5. Remove the saucepan from the heat, and let the caramel cool
down a bit for several minutes.

6. Strain it to remove the vanilla pod and to make sure that there are
no pieces of crystallized sugar left.

7. Process the caramel with a hand blender on low speed until

smooth and homogeneous.

8. Cover the finished caramel with cling film in contact and place it in
the fridge to cool down and stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass

23
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 777 g 100%

• Cream cheese 65% 470 g 60%

• Whole eggs 115 g 15%
• Soft caramel 180 g 24%
• Cornstarch 12 g 1%

1. Put the room-temperature cream cheese, cornstarch and caramel

(either cold or hot) in the mixer bowl. Start mixing with a paddle
attachment on low speed until creamy, smooth and homogeneous.
Be careful so as not to overwhip the mixture.

2. Once the mixture turns smooth, gradually add the eggs, and
continue mixing at low speed until the texture turns shiny, smooth
and a bit more liquid.

3. Pass the mixture through a fine sieve and pour it into the prepared
cheesecake crust.

4. Place the cheesecake in the oven, preheated to 200 °C / 392 °F,

and immediately drop the temperature to 120 °C / 248 °F. Bake for
about 40–50 minutes. When ready, the cheesecake should set on
the sides but jiggle in the middle. You also can check the doneness
of the cheesecake using a probe thermometer: its internal
temperature has to be 65–70 °C / 149–158 °F.

5. Leave the cheesecake to cool completely at room temperature.

It will take about 1–2 hours. Then transfer the cheesecake in the
fridge for 2–3 hours more so that it cools down to 3 °C / 37 °F.

24
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SESAME NOUGATINE

Ingredients Total weight: ~ 131 g 100%

• White sesame seeds 35 g 27%

• Black sesame seeds 10 g 7%
• Sugar 35 g 27%
• Pectin NH 0.5 g <1%
• Butter 82% 33 g 26%
• Glucose/corn syrup 12 g 9%
• Water 5g 4%

1. Preheat the oven to 160 °C / 320 °F and line a baking tray with a
silicone mat.

2. In a saucepan, warm the butter, water and the glucose syrup until
the butter melts.

3. In a bowl, combine the sugar with the pectin, add this mixture to the
liquids and bring everything to a boil.

4. Remove the mixture from the heat, add the black and white
sesame seeds and mix well.

5. Spread the mixture in a thin layer over the silicone mat using an
offset spatula.

6. Bake for 15–20 minutes until a uniform golden color.

7. Wait for a minute until the nougatine sets and, using a round cutter
10.5 cm in diameter, cut several discs out of the nougatine while it is
still warm.

8. Let it cool down at room temperature.

TIP
• The nougatine discs can be stored in a closed container for up
to 2 weeks at room temperature.

25
 Caramel Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled baked cheesecake

Take the baked cheesecake out of the fridge. Normally, the cake ring
will slide off easily, but if it doesn’t, warm it up with a heat gun to make
the unmolding process easier. Unmolded cheesecake is ready to be
decorated.

DECORATING THE CHEESECAKE

Ingredients

• Stabilized soft caramel

• Nougatine disc
• Chilled unmolded cheesecake

1. Place the cheesecake on a cake board.

2. Using a paper cone, pipe the caramel spiral on top of the

cheesecake.

3. Whip the remaining caramel in a stand mixer on maximum speed

until increased in volume and thickened.

4. Using a pastry bag fitted with a 12 mm round tip, pipe a dome of

whipped caramel in the center of the cheesecake.

5. Place the nougatine disc on top and make sure it has stuck.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/OM-hG_vXOiw

26
 CARROT
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

NEUTRAL GEL

Ingredients Total weight: ~ 166 g 100%

• Water 73 g 44%
• Sugar (1) 61 g 37%
• Glucose/corn syrup 18 g 11%
• Sugar (2) 10 g 6%
• Pectin NH 4g 2%
• Citric acid powder 0.2 g <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

5. Add citric acid powder and continue cooking the mixture for around
3 minutes.

6. Strain the gel into a clean container and refrigerate for at least 6 hours.

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 30 g of flour to the mixture.

29
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

CHEESECAKE CRUST WITH ORANGE AND SPICES

Ingredients Total weight: ~ 480 g 100%

• Baked and ground shortbread 380 g 79%

• Butter 82% 70 g 15%
• Orange zest 5g 1%
• Ground cinnamon 1g <1%
• Sea salt 1g <1%
• Almond powder 22 g 4%
• Fresh ground nutmeg 1 pinch <1%

1. In a bowl, mix the shortbread crumbs with salt, orange zest, ground
cinnamon, almond powder and freshly ground nutmeg. Then add
the room-temperature butter and mix with a spatula until combined.

2. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
parchment paper or a silicone sheet. Add 330 grams of crumbly
mixture to the cake ring and press it to the sides of the ring to form
even borders. Use the rest of the mixture to make the bottom part
of the cheesecake crust.

3. Place the cheesecake crust in the fridge for 30 minutes to stabilize.

30
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CARROT SPONGE

Ingredients Total weight: ~ 260 g 100%

• Whole eggs 37 g 14%

• Sugar 27 g 10%
• Brown sugar 10 g 4%
• Grapeseed oil 17 g 7%
• All-purpose flour 40 g 15%
• Potato starch 5g 2%
• Almond powder 12 g 5%
• Baking powder 3g 1%
• Sea salt 0.3 g <1%
• Ground cinnamon 0.5 g <1%
• Ground cloves 0.1 g <1%
• Grated carrots 80 g 31%
• Raisins 10 g 4%
• Chopped walnuts 13 g 5%
• Fresh ground nutmeg 1 pinch <1%
• Orange zest 5g 2%

1. Whip the room temperature eggs with two types of sugar on high
speed using a whisk attachment into a lush, light and fluffy foam.

2. In a bowl, combine sifted flour, potato starch, almond powder,

baking powder, spices and salt. Grate some fresh nutmeg on top
and mix well with a whisk.

3. Warm the grapeseed oil to 40–50 °C / 104–122 °F and gradually

add it to the whipped eggs while whipping on medium speed. The
mixture should remain light and airy.

4. Gradually fold the mixed dry ingredients into the egg and oil mixture
using a silicone spatula. Finish by folding the grated carrots, orange
zest, raisins and chopped walnuts.

5. Place a cake ring (d=16 cm and h=4 cm) on a baking tray lined with
parchment paper or a silicone sheet.

6. Pour the finished sponge batter into the cake ring and spread it
evenly. Bake at 160 °C / 320 °F for 12–15 minutes until uniformly
golden and springy. Allow the sponge to cool down at room
temperature for 30 minutes.

7. Cut the sponge out of the ring and remove the top crust using a
serrated knife.

8. At this point, either use the sponge straight away or wrap it with
cling film, put it in the freezer and store for about one month.
31
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CANDIED CARROTS

Ingredients Total weight: ~ 300 g 100%

• Sugar 150 g 50%

• Water 150 g 50%
• Carrots with haulm 8 pcs

1. Wash and dry the carrots. If necessary, cut the tip to make them
approximately 10 cm long.

2. Peel the carrots with a vegetable peeler and make the tip of each
carrot sharp by slightly trimming it.

3. Rub the carrots with a clean kitchen sponge to make their surface
smooth.

4. Cut the haulm, reserving about 2–3 cm of it.

5. In a saucepan, bring the water and sugar to a boil. Reduce the heat
to minimum and add the carrots. Leave them to cook over low heat
for around 30–60 minutes. The carrots should retain their shape
well and be soft at the same time.

6. When the carrots have cooked enough, drain them, transfer to a

clean bowl and place in the fridge.

TIP
• Candied carrots can be stored in the fridge for up to one week.

CHEESECAKE MASS

Ingredients Total weight: ~ 530 g 100%

• Cream cheese 65% 338 g 64%

• Whole eggs 84 g 16%
• Whipping cream 35% 35 g 7%
• Sugar 50 g 9%
• Cornstarch 8g 1%
• Orange zest 15 g 3%

1. Mix the room-temperature cream cheese in a bowl of a stand mixer

using a paddle attachment until softened.

2. In a separate bowl, mix the cornstarch and sugar with a whisk. Add
the eggs and the whipping cream, and whisk until combined.

32
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

3. Gradually add the egg mixture to the cream cheese. Mix at low
speed until a smooth, creamy and silky texture is obtained.

4. Pass the mixture through a fine strainer, add the orange zest and
mix until combined.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Chilled baked sponge
• Cheesecake mass
• Chopped walnuts 100 g

1. Place the sponge into the stabilized cheesecake crust and pour
the cheesecake mass over it. Make the surface of the cheesecake
even using an offset spatula.

2. Sprinkle the surface of the cheesecake with chopped walnuts.

3. Preheat the oven to 200 °C / 392 °F, inject steam, place the
cheesecake inside and reduce the temperature to 100 °C / 212 °F.
Bake the cheesecake for 30 minutes.

4. Leave the cheesecake to cool down completely at room

temperature and then transfer it to the fridge.

33
 Carrot Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Chilled assembled cheesecake

• Candied carrots
• Icing sugar 20 g
• Neutral gel/syrup drained from carrots 20 g

1. Once the cheesecake cools down completely, remove the cake

ring by slightly warming it with a heat gun.

2. Dust the surface of the cheesecake with some icing sugar using a
fine sieve.

3. Cut each candied carrot in half lengthwise and brush it with the
neutral gel or syrup that remained from cooking the carrots.

4. Arrange the carrots on top of the cheesecake.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtu.be/dv3ATmUkwBU

34
CHESTNUT AND
BLACKCURRANT
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Glucose/corn syrup 22 g 11%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3g 1%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

5. Add citric acid powder and continue cooking the mixture for around
3 minutes.

6. Strain the gel into a clean container and refrigerate for at least 6 hours.

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. First, prepare all the ingredients. Sift the flour, icing sugar and
almond powder. Make sure your butter has been chilled and cut
into cubes.

2. Add the sifted flour, icing sugar, salt, almond powder and butter to a
mixer bowl. Mix at low speed using a paddle attachment until a fine
crumb is formed.

37
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

3. Once the butter has completely mixed in and a fine crumb has
formed, add the eggs. Mix the dough until a homogeneous and
pliable texture is obtained.

4. Roll out the dough between two acetate or parchment paper

sheets to a thickness of 2–3 mm and bake it at 150 °C / 302 °F for
15–20 minutes until golden brown.

5. Let the shortbread cool down at room temperature and then grind
it into powder in a food processor.

CHEESECAKE CRUST

Ingredients Total weight: ~ 453 g 100%

• Baked and ground shortbread 320 g 71%

• Butter 82% 70 g 15%
• Chopped roasted hazelnuts 30 g 7%
• Hazelnut powder 30 g 7%
• Sea salt 1g <1%
• Vanilla powder 2g <1%

1. Mix the shortbread crumbs, chopped roasted hazelnuts, hazelnut

powder, salt and vanilla powder together with a whisk. Transfer the
dry ingredients to a mixer bowl, add the room-temperature butter
and mix everything with a paddle attachment until homogeneous.

2. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
parchment paper or a silicone sheet. Add 350 grams of crumbly
mixture to the cake ring and press it to the sides of the ring to form
even borders. Use the rest of the mixture to make the bottom part
of the cheesecake crust.

3. Place the cheesecake crust in the fridge for 10 minutes to stabilize.

38
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

BLACKCURRANT COMPOTE

Ingredients Total weight: ~ 130 g 100%

• Blackcurrants (fresh or frozen) 74 g 57%

• Blackcurrant puree 25 g 19%
• Sugar 30 g 23%
• Pectin NH 1.5 g 1%

1. Pour the blackcurrant puree in a saucepan and start warming it

over low heat to about 35–40 °C / 95–104 °F.

2. Mix the sugar with pectin. Gradually sprinkle this mixture into the
puree, actively stirring with a whisk.

3. Add the blackcurrants and bring everything to a boil.

4. Remove the compote from the heat, pour it into a separate

container and cover with cling film touching the surface.

5. Let it cool down and stabilize in the fridge.

PASTRY CREAM

Ingredients Total weight: ~ 249 g 100%

• Milk 2.5% 145 g 58%

• Sugar 27 g 11%
• Egg yolks 27 g 11%
• Cornstarch 10 g 4%
• Butter 82% 40 g 16%

1. Pour the milk in a saucepan and bring it to 60–70 °C / 140–158 °F.

2. Meanwhile, mix the sugar and cornstarch with a whisk. Add egg
yolks and mix vigorously until smooth.

3. Gradually pour the hot milk into the yolk mixture, stirring actively.

4. Transfer the mixture back to the saucepan and bring it to a boil on

low–medium heat. Cook for about a minute and take it off the heat.

5. Add the butter and mix well with a whisk.

39
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

PASTRY CREAM

6. Pour the finished pastry cream into a bowl and cover it with cling
film touching the surface.

7. Let it cool down for 2–3 hours in the fridge.

CHEESECAKE MASS

Ingredients Total weight: ~ 933 g 100%

• Cream cheese 65% 568 g 61%

• Whipping cream 35% 57 g 6%
• Sugar 82 g 9%
• Whole eggs 138 g 15%
• Cornstarch 13 g 1%
• Cooked chestnuts 75 g 8%
• Vanilla 1 pod <1%

1. Mix the room temperature cream cheese in a stand mixer using a

paddle attachment until smooth.

2. In a separate bowl, mix the sugar and cornstarch. Add vanilla

seeds, room-temperature eggs and whipping cream, and mix with
a wire whisk.

3. Gradually add the egg mixture to the cream cheese and mix until
homogeneous.

4. Pass the mixture through a fine sieve.

5. Chop the cooked chestnuts into uniform pieces and fold them into
the cheesecake mass with a spatula.

40
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass
• Stabilized blackcurrant compote

1. Pour the cheesecake mass into the cheesecake crust.

2. Preheat the oven to 200 °C / 392 °F, inject steam, place the
cheesecake inside and reduce the temperature to 100 °C / 212 °F.
Bake the cheesecake for 40 minutes. When ready, it should set on
the sides, but jiggle in the middle.

3. Leave the cheesecake to cool down completely at room

temperature and then place it in the fridge overnight.

4. Stir the chilled blackcurrant compote and apply it on top of the

cheesecake mass with a spatula.

5. Place the cheesecake in the fridge for 10 minutes.

CHESTNUT CREAM

Ingredients Total weight: ~ 350 g 100%

• Chestnut paste 250 g 71%

• Pastry cream 100 g 29%

1. Place the chestnut paste in a mixer bowl and mix it slightly with a
paddle attachment.

2. Gradually add pastry cream and mix until smooth.

3. Pass the chestnut cream through a fine sieve and transfer it to a

piping bag fitted with a vermicelli tip.

41
 Chestnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Chilled assembled cheesecake

• Chestnut cream
• Cooked chestnut 1 pc
• Neutral gel Sufficient quantity
• Icing sugar Sufficient quantity

1. Take the cheesecake from the fridge and unmold it by warming up

the sides of the cake ring with a heat gun. Slide the ring off.

2. Pipe two layers of the chestnut cream over the compote in

a circular motion in order to cover the cheesecake’s surface
completely. Then pipe a flower-shaped pattern in the middle.

3. Dip the cooked chestnut into the hot neutral gel (60–70 °C /
140–158 °F) and place it in the center of the cheesecake.

4. Sprinkle the icing sugar over the edges of the cheesecake using a
fine sieve.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/S9tbNaRxi2k

42
CHOCOLATE
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

DARK CHOCOLATE WHIPPED GANACHE

Ingredients Total weight: ~ 275 g 100%

• Milk 3.2% 40 g 15%

• Cream cheese 65% 35 g 12%
• Glucose/corn syrup 20 g 7%
• Dark chocolate 70% 55 g 20%
• Whipping cream 35% 125 g 46%

1. Combine the milk and glucose syrup in a saucepan and bring to

80 °C / 176 °F so that the glucose syrup dissolves.

2. Add the chocolate and the cream cheese to a measuring cup.

Pour in the hot milk mixture, wait for 30–60 seconds and then
blend with a hand blender to obtain a smooth emulsion.

3. Add the cold whipping cream and mix everything with a spatula
until smooth.

4. Transfer the ganache to a clean bowl and cover it with plastic

wrap touching the surface. Place it in the fridge to stabilize for
6 hours, although overnight is preferred.
45
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHOCOLATE GLAZE

Ingredients Total weight: ~ 234 g 100%

• Milk 3.2% 60 g 25%

• Glucose/corn syrup 20 g 9%
• Gelatin mass 14 g 6%
• Dark chocolate 70% 100 g 43%
• Grapeseed oil 40 g 17%

1. Pour the milk in a saucepan. Add the gelatin mass and glucose
syrup, and bring to 80 °C / 176 °F or to a boil.

2. Meanwhile, mix the chocolate and grapeseed oil in a jug.

3. Once the gelatin has melted and the glucose syrup has dissolved,
remove the liquids from the heat and pour all at once on top of the
chocolate and oil. Wait for a minute or so and process with a hand
blender until smooth.

4. Cover the glaze with the plastic wrap touching the surface and
place in the fridge to stabilize for at least 6 hours.

CHOCOLATE SHORTBREAD

Ingredients Total weight: ~ 392 g 100%

• All-purpose flour 155 g 40%

• Cocoa powder 25 g 7%
• Icing sugar 70 g 18%
• Sea salt 1.5 g <1%
• Butter 82% 105 g 27%
• Whole eggs 35 g 8%

1. Put the sifted flour and icing sugar into a mixer bowl. Add cocoa
powder, sea salt and diced butter. All the ingredients should be
either cold or at about 18–20 °C / 64–68 °F.

2. Mix the mixture with a paddle attachment until the texture

resembles wet sand. Mix at low speed first, increasing it gradually.

3. Stop the mixer and add the eggs. Mix briefly just to combine. You
should get soft, pliable and cold to the touch dough.

4. Roll out the dough to a thickness of 2–3 mm between two

parchment paper or acetate sheets.

46
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHOCOLATE SHORTBREAD

5. Bake for about 20–25 minutes at 150 °C / 302 °F.

6. Cool the shortbread completely at room temperature. It will take

approximately 30 minutes.

7. Blend the shortbread into fine crumbs in a food processor. You can
also crush the shortbread by placing it in a plastic bag and using a
rolling pin.

CHEESECAKE CRUST

Ingredients Total weight: ~ 440 g 100%

• Baked and ground 360 g 81%

chocolate shortbread
• Butter 82% 80 g 19%

1. Mix the shortbread crumbs with the room-temperature butter in a

bowl using a spatula. You should obtain a crumbly texture, which
holds the shape well when pressed.

2. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with
parchment paper or a silicone sheet. Add 300 grams of the
crumbly mixture into the cake ring and press it to the sides to form
even borders. Then put the rest of the mixture into the cake ring
and press to make the bottom part of the cheesecake crust.

3. Place the crust in the fridge for 10–15 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Chocolate cheesecake mass

47
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHOCOLATE CHEESECAKE MASS

Ingredients Total weight: ~ 821 g 100%

• Cream cheese 65% 450 g 55%

• Whole eggs 75 g 9%
• Egg yolks 60 g 7%
• Sugar 80 g 10%
• Water 30 g 4%
• Sea salt 1g <1%
• Dark chocolate 70% 125 g 15%

1. Melt the chocolate to 45–50 °C / 113–122 °F.

2. Combine the water with sugar in a saucepan, add sea salt and heat
up until the sugar dissolves.

3. Pour the syrup over the chocolate, add the eggs and the egg yolks
all at once. Process with a hand blender to obtain a smooth and
shiny texture.

4. Add the room-temperature cream cheese and blend again until a

smooth texture is obtained.

5. Pour the mixture into a prepared cheesecake crust.

6. Preheat the oven to 200 °C / 392 °F with the minimum fan

possible, place the cheesecake inside and reduce the temperature
to 120 °C / 248 °F. Bake for 40–50 minutes. When ready, the
cheesecake should set on the sides but jiggle in the middle.

7. Leave the cheesecake at room temperature for 1.5–2 hours to

cool down completely and then place it in the fridge to cool to a
temperature of 3 °C / 37 °F.

48
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND GLAZING THE CHEESECAKE

Ingredients

• Well-chilled assembled cheesecake

• Stabilized chocolate glaze

1. Take the assembled cheesecake out of the fridge. Normally, the

cake ring will slide off easily, but if it doesn’t, warm it up with a heat
gun to make the unmolding process easier.

2. Heat up the chocolate glaze to 40 °C / 104 °F before using and

process with a hand blender.

3. Pour the glaze on top of the cooled cheesecake and tilt the
cheesecake to spread it evenly. You should obtain a layer around
2 mm thick.

4. Place the cheesecake in the fridge for 5–10 minutes to allow the
glaze to set.

CHOCOLATE DECORATION

Ingredients

• Tempered dark chocolate 70% 200 g

1. Place an acetate sheet on top of the parchment paper and pour

the tempered chocolate in the center of the acetate sheet. Cover
the chocolate with the second acetate sheet of the same size and
place the second parchment paper on top to prevent chocolate
from leaking and sticking to the rolling pin.

2. Roll the chocolate out into a very thin, but not translucent layer.

3. When the chocolate starts to set, but is still soft, cut the decoration
out of it using a metal or plastic leaf cutter.

4. Without removing the acetate sheets, place the cut out decorations
between two baking trays and put in the fridge for 1 hour. Then
remove the acetate sheets and use the chocolate decorations to
garnish the cheesecake.

49
 Chocolate Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

DECORATING THE CHEESECAKE

Ingredients

• Stabilized dark chocolate whipped ganache

• Chilled assembled cheesecake
• Chocolate decoration
• Dark chocolate pearls 10 g

1. Transfer the stabilized ganache into a bowl of the stand mixer and
whip it with the whisk attachment at medium speed first, increasing
the speed gradually. Check the texture frequently so as not to
overwhip the ganache. The finished ganache should be very
smooth, shiny, soft, pliable and resemble soft serve ice cream.

2. Put the whipped ganache into a pastry bag fitted with a 7 mm

closed star tip and pipe it along the edge of the cheesecake.

3. Place the chocolate decoration in between the ganache swirls.

4. Top each swirl with a dark chocolate pearl.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/O3fclsWvtDo

50
GINGERBREAD
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD DOUGH

Ingredients Total weight: ~ 700 g 100%

• All-purpose flour 300 g 43%

• Icing sugar 120 g 17%
• Almond powder 45 g 6%
• Sea salt 3g <1%
• Butter 82% 165 g 24%
• Whole eggs 60 g 9%
• Baking powder 3g <1%
• Ginger powder 3g <1%
• Cinnamon powder 2g <1%

1. Mix the sifted all-purpose flour, sifted icing sugar, almond powder,
salt, baking powder, ginger and cinnamon powders in a mixing bowl.

2. Add the cold diced butter and mix the mixture into fine crumbs
at low speed using a paddle attachment. Mix at low speed first,
increasing it gradually.

3. Stop the mixer and add the eggs. Mix briefly just to combine. You
should get a soft, pliable and cold to the touch dough.

4. Cover the dough with cling film and place it in the fridge for 3 hours
to stabilize.

CHEESECAKE CRUST

Ingredients Total weight: ~ 475 g 100%

• Shortbread dough 400 g 84%

• Orange zest 5g 1%
• Butter 82% 70 g 15%

1. Roll out the dough into a layer 2–3 mm thick between 2 parchment
paper sheets.

2. Peel off the top parchment paper sheet and bake in the oven,
preheated to 150 °C / 302 °F, for 15–20 minutes until golden brown.

3. Allow the shortbread to cool down at room temperature and grind

it into fine crumbs in a food processor. You can also crush the
shortbread by placing it in a plastic bag and using a rolling pin.

4. Mix the shortbread crumbs, room-temperature softened butter and

orange zest with a spatula until combined.

53
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST

5. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
parchment paper or a silicone sheet. Place 300 g of the mixture
into the cake ring and press it to the sides to form even borders.
Use the rest of the mixture to make the bottom part of the crust.

6. Place the cheesecake crust in the fridge for 30 minutes.

SPICE MIX

Ingredients Total weight: ~ 48 g 100%

• Cinnamon powder 25 g 52%

• Ginger powder 5g 11%
• Star anise 5g 11%
• Clove 3g 6%
• Nutmeg powder 3g 6%
• Dry vanilla 2 pods 14%

1. Put all ingredients in a food processor and blend into fine powder.

2. Sift the powder using a fine sieve and keep it in a bowl until needed.

CHEESECAKE MASS

Ingredients Total weight: ~ 730 g 100%

• Cream cheese 65% 384 g 52%

• Whole eggs 72 g 10%
• Egg yolks 60 g 9%
• Whipping cream 35% 120 g 17%
• Sugar 72 g 10%
• Cornstarch 12 g 1%
• Spice mix 10 g 1%
• Cheesecake crust

1. Put the room-temperature cream cheese in the mixing bowl and mix
it with a paddle attachment until smooth.

2. Add the spice mix, sugar, cornstarch and whipping cream. Introduce
the egg mixture (whole eggs and egg yolks processed with a hand
blender). Mix everything with a whisk. The finished cheesecake mass
should be neither too liquid nor too thick, and perfectly smooth.

54
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

3. Pass the mixture through a fine sieve and pour it into the prepared
cheesecake crust.

4. Bake in the oven, preheated to 120 °C / 248 °F, for around

35–40 minutes. You can check the doneness of the cheesecake by
checking its internal temperature (it has to be around 70 °C / 158 °F)
or by gently shaking the tray. The ready cheesecake should set on
the sides but jiggle in the middle.

5. Leave the cheesecake to cool completely at room temperature. It

will take approximately 1.5–2 hours.

6. Transfer it in the fridge to cool to 3 °C / 37 °F.

GINGERBREAD COOKIES

Ingredients

• Shortbread dough 200 g

1. Roll out the dough into a layer 2 mm thick between 2 parchment

paper sheets.

2. Cut out the gingerbread cookies using a man cookie cutter and a
star-shaped cutter.

3. Transfer the cookies to a perforated silicone mat and bake in the

oven, preheated to 150 °C / 302 °F, for around 10–15 minutes until
golden brown.

4. Allow the cookies to cold down at room temperature.

55
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SUGAR ICING

Ingredients Total weight: ~ 316 g 100%

• Icing sugar 250 g 79%

• Egg whites 40 g 13%
• Lemon juice 7g 2%
• Glucose/corn syrup 15 g 5%
• Red water-soluble colorant 2g <1%
• Green water-soluble colorant 2g <1%

1. Place sifted icing sugar, egg whites, lemon juice and glucose
syrup in the bowl of a stand mixer. Mix everything with a paddle
attachment for 10 minutes, until a smooth and glossy texture is
obtained.

2. Divide the icing into three equal portions. Leave one portion white
and color the other two with green and red colorants.

3. Transfer the sugar icing to separate paper cornets and apply it

to the surface of the cookies. Let it dry at room temperature for
several hours.

4. You can store the cookies at room temperature in a closed

container for up to 7 days.

SPICED CREAM CHEESE FROSTING

Ingredients Total weight: ~ 700 g 100%

• Butter 82% 100 g 14%

• Cream cheese 65% 520 g 74%
• Icing sugar 70 g 10%
• Spice mix 10 g 1%

1. Put the room-temperature butter in the mixer bowl, add sifted icing
sugar. Whip the ingredients into a smooth and fluffy mass using a
whisk attachment. Whip at low speed first, gradually increasing it to
the maximum.

2. Switch to a paddle attachment, lower the speed to 1–2 and

gradually introduce cold cream cheese, softened with a spatula.
Whip until smooth.

3. Add the spice mix, and mix the frosting at low speed until smooth.

56
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked and chilled cheesecake

• Spiced cream cheese frosting
• Gingerbread cookies
• Leftover sugar icing
• Edible green glitter 10 g
• Edible red glitter 10 g

1. Apply 200 g of the spiced cream cheese frosting to the top of the
cheesecake and smooth it with an offset spatula.

2. Transfer the frosting to a piping bag fitted with a 7 mm closed star

tip, and pipe swirls along the edges of the cheesecake.

3. Sprinkle the frosting swirls with red and green glitters, then place
the gingerbread men in between the swirls.

4. Place a star-shaped cookie in the center of the cheesecake and

use sugar icing to stick the other star-shaped cookies to the sides
of the cheesecake.

5. Store the cheesecake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/SMAm2OtWEE4

57
 HAZELNUT
PRALINE
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Mix the sifted icing sugar, sifted flour, almond powder and the sea
salt in a mixer bowl.

2. Add the cold diced butter and process the mixture into fine
powder using a paddle attachment. Then add the eggs and mix
just until combined.

60
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

3. Roll out the dough into a layer 2–3 mm thick between two parchment
paper or acetate sheets and bake it at 150 °C / 302 °F for around
15–20 minutes until golden brown.

4. Allow the shortbread to cool down at room temperature and grind

it into fine crumbs in a food processor. You can also crush the
shortbread by placing it in a plastic bag and using a rolling pin.

CHEESECAKE CRUST WITH HAZELNUTS

Ingredients Total weight: ~ 450 g 100%

• Baked and ground shortbread 320 g 70%

• Hazelnut powder 30 g 7%
• Chopped roasted hazelnuts 30 g 7%
• Butter 82% 70 g 16%

1. Mix the shortbread crumbs with chopped roasted hazelnuts and

hazelnut powder in a bowl. Add the room-temperature butter and
mix with a spatula until combined.

2. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
parchment paper or a silicone sheet. Place 300 g of the mixture
into the cake ring and press it to the sides to form even borders.
Use the rest of the mixture to make the bottom part of the crust.

3. Place the cheesecake crust in the fridge for 30 minutes.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass

61
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 754 g 100%

• Cream cheese 65% 455 g 60%

• Whole eggs 111 g 15%
• Whipping cream 35% 46 g 6%
• Sugar 66 g 9%
• Hazelnut praline 66 g 9%
• Cornstarch 10 g 1%

1. Mix the room-temperature cream cheese, sugar and praline in a

stand mixer using a paddle attachment until the cream cheese
has softened.

2. In a separate bowl mix the cornstarch and the whipping cream

using a whisk until the cornstarch dissolves. Add the eggs and mix
everything with the whisk.

3. Gradually add the egg mixture to the cream cheese mixture. Mix at
low speed until a smooth, creamy and silky texture is obtained.

4. Pass the mixture through a fine strainer and pour it into the
prepared cheesecake crust. Make the surface of the cheesecake
even using an offset spatula.

5. Preheat the oven to 200 °C / 392 °F, inject steam, place the
cheesecake inside and reduce the temperature to 100 °C / 212 °F.
Bake for 40–50 minutes. When ready, the cheesecake should set
on the sides but jiggle in the middle.

6. Leave the cheesecake to cool down completely at room

temperature and then place it in the fridge.

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Milk 3.2% 15 g 7%
• Sugar 15 g 7%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 15%
• Whipping cream 35% 150 g 67%
• Vanilla ½ pod <1%

1. Pour the milk into a saucepan, add vanilla seeds and gelatin mass.
Heat the mixture until the gelatin mass dissolves.

62
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

VANILLA CHANTILLY CREAM

2. Place the cream cheese in a measuring cup. Pour in the hot milk
mixture and process it with a hand blender.

3. Add the cold whipping cream and mix with a spatula. Transfer the
vanilla Chantilly cream to a clean bowl, cover it with plastic wrap
touching the surface and place in the fridge for a minimum of
6 hours to stabilize.

4. Before using, whip the Chantilly cream until it increases in volume

and acquires a light, but stable texture.

HAZELNUT PRALINE

Ingredients Total weight: ~ 335 g 100%

• Hazelnuts (with skin) 200 g 60%

• Sugar 133 g 39%
• Sea salt 2g <1%

1. Roast the hazelnuts in the oven, preheated to 130 °C / 266 °F,

for 30 minutes. Let them cool down at room temperature. Do not
remove the skin.

2. Cook the sugar in a saucepan to an amber color or to a

temperature of 180–185 °С / 356–365 °F. For an even
caramelization and to prevent crystal formation, cook the sugar
while shaking the saucepan from time to time.

3. Pour the caramel onto a silicone mat and sprinkle the hazelnuts
and sea salt on top. Let the caramel cool down at room
temperature.

4. Break the hardened caramel and place it in a food processor.

Blend until you get a semi liquid texture.

5. Pour the finished praline in a hermetic container and keep it at

room temperature until needed.

63
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CARAMELIZED HAZELNUTS

Ingredients Total weight: ~ 126 g 100%

• Roasted skinned hazelnuts 50 g 40%

• Sugar 50 g 40%
• Water 20 g 16%
• Sea salt 0.5 g <1%
• Cocoa butter 5g 4%

1. In a saucepan, bring the water, sugar and salt to 116–118 °С /

241–244 °F on medium heat. Reduce the heat and add the nuts all
at once. Mix well with a spatula until the syrup crystallizes around
the nuts.

2. Increase the heat and cook the nuts until the sugar starts to melt
and caramelize. Reduce the heat to low and mix the nuts until all
the sugar has dissolved and the nuts are evenly coated.

3. Remove the saucepan from the heat and add the cocoa butter, mix
well with a spatula.

4. Transfer the nuts to a baking tray lined with a silicone mat and
separate them. Let the nuts cool down at room temperature.

64
 Hazelnut Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Stabilized vanilla Chantilly cream

• Caramelized hazelnuts
• Hazelnut praline
• Roasted hazelnuts Sufficient quantity
• Hazelnut skins Sufficient quantity

1. Once the cheesecake cools down completely, remove the cake

ring by gently warming it with a heat gun.

2. Transfer the Chantilly cream into a mixing bowl and whip it with a
whisk attachment on medium speed until it increases in volume
and turns light and fluffy.

3. Pipe a wave of the whipped Chantilly cream along the edge of the
cheesecake using a piping bag fitted with a Saint-Honore tip.

4. Transfer the praline into a piping bag and fill in the center of the
cheesecake with it. Pipe some praline into the cavities in the
Chantilly cream waves.

5. Decorate the cheesecake with whole caramelized hazelnuts,

halved roasted hazelnuts and hazelnut skin.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/Mo0vv8xzwsQ

65
 LEMON
CHEESECAKE
for 1 cheesecake d=16 cm and h=4 cm
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

GELATIN MASS

Ingredients Total weight: ~ 70 g 100%

• Powdered gelatin 200 Bloom 10 g 14%

• Cold water 60 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

WHITE CHOCOLATE WHIPPED GANACHE

Ingredients Total weight: ~ 631 g 100%

• Whipping cream 35% (1) 100 g 16%

• Inverted sugar/honey 13 g 2%
• Glucose/corn syrup 13 g 2%
• White chocolate 33% 100 g 16%
• Cream cheese 65% 90 g 14%
• Whipping cream 35% (2) 300 g 48%
• Gelatin mass 15 g 2%

1. Pour the whipping cream (1), inverted sugar and glucose syrup into
a saucepan. Heat to 65–70 °C / 149–158 °F.

2. Transfer the gelatin mass, cream cheese and white chocolate to a

measuring cup.

3. Pour the hot whipping cream mixture onto the chocolate, cream
cheese and gelatin mass through a sieve. Process with a hand
blender until smooth.

68
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

WHITE CHOCOLATE WHIPPED GANACHE

4. Add the cold whipping cream (2) and mix well with a spatula.

5. Cover the ganache with cling film and place it in the fridge for
12 hours to stabilize.

LEMON AND ORANGE PÂTE DE FRUITS

Ingredients Total weight: ~ 645 g 100%

• Lemon juice 125 g 19%

• Orange juice 125 g 19%
• Yellow pectin 7g 1%
• Sugar (1) 35 g 6%
• Sugar (2) 300 g 47%
• Glucose/corn syrup 50 g 8%
• Citric acid solution (1:1) 3.5 g <1%
• Fine sugar for sprinkling 150–200 g

1. In a saucepan, combine the lemon and the orange juice, heat to

30–35 °С / 86–95 °F.

2. In a separate container, mix the sugar (1) and yellow pectin.

3. Once the juice has reached 30–35 °C / 86–95 °F, gradually add
the sugar and pectin mixture while stirring constantly with a whisk.

4. Increase the heat, bring the mixture to a boil and gradually add
the sugar (2) and the glucose syrup to it, stirring well after each
addition. It is important that the temperature of the liquid does not
drop suddenly, otherwise the pectin will set and the pâte de fruits
will be almost impossible to fix.

5. Continue cooking the pâte de fruits to 108–109 °C / 226–228 °F

over medium heat, constantly stirring it. Remove it from the heat,
add the citric acid solution (citric acid + water in a 1:1 ratio) and pour
the mixture into a lemon slice silicone mold.

6. Leave it to set at room temperature for 6 hours. Then sprinkle it with

fine sugar.

69
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

SHORTBREAD

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Butter 82% 55 g 25%
• Whole eggs 20 g 9%

1. Put the flour and the icing sugar, both sifted, into a mixer bowl. Add
the sea salt and the almond powder. Finally, add cold diced butter
and using a paddle attachment mix all the ingredients at low speed
until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 15 g of flour to the mixture.

2. When the mixture resembles wet sand and turns yellowish, add the
eggs and mix just until combined so as not to develop the gluten.
The finished dough should be soft, smooth and pliable.

3. Roll out the dough to a thickness of 2–3 mm between two

parchment paper or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a

baking tray and bake at 150 °C / 302 °F for 15–20 minutes until
golden brown. It is best to bake with a fan mode on. If you don’t
have a fan assisted oven, then keep in mind that the baking time will
be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl.

70
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

CHEESECAKE CRUST

Ingredients Total weight: ~ 235 g 100%

• Baked and ground shortbread 200 g 85%

• Butter 82% 30 g 13%
• Lemon zest 5g 2%

1. Mix the shortbread crumbs with soft butter and lemon zest with a
spatula. The shortbread mixture should stay crumbly and when you
press it, it should come together and hold its shape.

2. Place a cake ring (d=16 cm and h=4 cm) on a baking tray lined with
parchment paper or a silicone sheet. Add the mixture into the cake
ring and press it to the bottom to make the crust.

3. Put the cheesecake crust in the fridge for 10–15 minutes to stabilize.

CHEESECAKE MASS

Ingredients Total weight: ~ 516 g 100%

• Cream cheese 65% 300 g 57%

• Whole eggs 75 g 15%
• Egg yolks 30 g 6%
• Lemon juice 25 g 5%
• Sugar 50 g 10%
• Gelatin mass 25 g 5%
• Cornstarch 5g 1%
• Sea salt 1g <1%
• Lemon zest 5g 1%
• Vanilla ½ pod <1%
• Stabilized cheesecake crust

1. Put the room-temperature cream cheese into the mixer bowl and
mix using a whisk attachment until smooth.

2. Add the lemon zest, salt, sugar, vanilla seeds, cornstarch, whole
eggs and egg yolks. Mix until combined.

3. Melt the gelatin mass and add it to the mixing bowl, constantly
mixing at low speed. Then add the lemon juice and mix until
incorporated.

4. Pass the mixture through a fine sieve and pour into the prepared
cheesecake crust.

71
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

CHEESECAKE MASS

5. Bake in the oven, preheated to 100 °C / 212 °F, for around

35–40 minutes. You can check the readiness of the cheesecake by
measuring its internal temperature (it should be around 65–70 °C /
149–158 °F) or by gently shaking the tray. You can tell it is ready if it is
set on the sides but jiggles in the middle.

6. Leave the cheesecake to cool completely at room temperature. It

will take approximately 1.5–2 hours. Then transfer it into the fridge
to cool to 3 °C / 37 °F to prevent cracks on the surface of the
cheesecake.

7. Remove the cheesecake from the fridge and unmold it. You can
warm up the sides of the cake ring with a heat gun to make the
unmolding process easier.

8. Cover the edges of the cheesecake with an acetate film and put
the adjustable cake ring around the cheesecake. Press it right up
against the edges, so that there is no gap between the cheesecake
and the ring.

LEMON JELLY

Ingredients Total weight: ~ 175 g 100%

• Water 60 g 34%
• Lemon juice 40 g 23%
• Sugar 30 g 17%
• Lemon zest 15 g 9%
• Gelatin mass 30 g 17%
• Baked chilled cheesecake

1. Place the gelatin mass, water, sugar, lemon juice and lemon zest
into a saucepan and bring to a boil.

2. Leave the mixture to infuse for 10 minutes, then strain it into a

measuring cup.

3. Allow the jelly to cool to 35–40 °C / 95–104 °F and pour it on top of

the cheesecake.

4. Place the cheesecake in the fridge for one hour to let the jelly set.

72
 Lemon Cheesecake
for 1 cheesecake d=16 cm and h=4 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Stabilized white chocolate ganache

• Assembled cheesecake
• Stabilized lemon and orange pâte de fruits
• Microgreens 10 g

1. Remove the adjustable ring and the acetate film from the chilled
cheesecake.

2. Transfer the stabilized ganache into a mixer bowl and whip with
the whisk attachment until very light, airy, but stable. Start whipping
at medium speed, increasing the speed gradually. The whipped
ganache should be used immediately.

3. Put the whipped ganache into a piping bag fitted with an open
star tip d=12 mm and pipe it on top of the lemon jelly layer, creating
a beautiful rim of ganache beads and leaving the center of the
cheesecake clean.

4. Decorate the cheesecake with lemon and orange pâte de fruits

and microgreens.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/5tuoCz8kNjk

73
 NO-BAKE MANGO
AND PASSION FRUIT
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 140 g 100%

• Powdered gelatin 200 Bloom 20 g 14%

• Cold water 120 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 251 g 100%

• Water 110 g 44%

• Glucose/corn syrup 28 g 11%
• Sugar (1) 93 g 37%
• Sugar (2) 16 g 6%
• Pectin NH 4g 1%
• Citric acid powder 0.2 g <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

76
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

NEUTRAL GEL

5. Add citric acid powder and continue cooking the mixture for
around 3 minutes.

6. Strain the gel into a clean container and refrigerate for at least
6 hours.

CRUMBLE

Ingredients Total weight: ~ 241 g 100%

• All-purpose flour 55 g 23%

• Brown sugar 60 g 25%
• Almond powder 60 g 25%
• Butter 82% 45 g 19%
• Cream cheese 65% 20 g 8%
• Sea salt 1g <1%

1. Add the sea salt, brown sugar, all-purpose flour, almond powder,
diced butter and cream cheese to a mixer bowl. Mix all the
ingredients using a paddle attachment until a soft dough forms.

2. Press the dough through a coarse mesh strainer using a plastic

scraper to obtain uniform pieces.

3. Place the dough in the fridge or freezer for 5–10 minutes to stabilize.

4. Spread out the dough pieces on a tray evenly and bake at a

temperature of 150 °C / 302 °F for around 20–25 minutes. The color
should be even and golden brown.

5. Allow the crumble to cool down at room temperature for around

20–30 minutes.

77
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

WHIPPED MANGO AND PASSION FRUIT JELLY

Ingredients Total weight: ~ 460 g 100%

• Sugar 60 g 13%
• Mango puree 160 g 35%
• Gelatin mass 70 g 15%
• Passion fruit puree 110 g 24%
• Glucose/corn syrup 60 g 13%

1. Pour the mango puree into a saucepan, and add the sugar and
glucose syrup. Start heating these ingredients up until the sugar
dissolves and the mixture reaches around 60–70 °C / 140–158 °F.
Make sure not to boil the mixture so as to preserve the flavor.

2. Add the gelatin mass and mix with a spatula.

3. Remove the mixture from the heat. Add the cold passion fruit puree
and briefly mix with a spatula.

4. Pour the jelly into a separate mixing bowl and cover with cling film
in contact.

5. Place it in the fridge and let it sit there for at least 4 hours to
stabilize.

6. Whip before use.

CHEESECAKE CRUST

Ingredients Total weight: ~ 302 g 100%

• Baked crumble 220 g 73%

• Butter 82% 80 g 26%
• Lime zest 2g 1%

1. Melt the butter in a saucepan and cook it over low heat for around
5 minutes to obtain clarified butter. Once the white foam on top of
the butter disappears, it is ready.

2. Remove the saucepan from the heat and let it cool down for
5–10 minutes before use.

3. Add the lime zest to the crumble to enhance the fresh flavor of the
cheesecake, and make it lighter and more fragrant. Mix everything
with a spatula.

78
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST

4. Once the clarified butter has cooled down a bit, strain it directly on
top of the crumble and mix again with a spatula. The crumble should
be evenly coated with the butter.

5. Line a cake ring (d=18 cm and h=6 cm) with a strip of acetate and
place it on a tray lined with a silicone mat.

6. Transfer the crumble mixture to the cake ring and, using a bent
spoon, press it into the base and sides of the ring to form wavy
borders.

7. Let the cheesecake crust sit in the fridge for at least 10 minutes so
that it can set.

CHEESECAKE MASS

Ingredients Total weight: ~ 900 g 100%

• Egg yolks 95 g 11%

• Sugar 48 g 5%
• Cornstarch 14 g 2%
• Whipping cream 35% 215 g 24%
• Gelatin mass 50 g 6%
• Butter 82% 20 g 2%
• Cocoa butter 20 g 2%
• White chocolate 35% 48 g 5%
• Cream cheese 65% 390 g 43%
• Vanilla 1 pod <1%
• Stabilized cheesecake crust

1. Pour the whipping cream into a saucepan, add the vanilla seeds,
and warm up the mixture to 80 °C / 176 °F.

2. In a separate bowl, mix together the sugar and cornstarch.

3. In another separate bowl, use a whisk to combine the egg yolks.

Then add the sugar and cornstarch mixture and gently whisk to
just about combine these ingredients. The mixture should be runny
and not contain any lumps.

4. Pour part of the heated cream into the egg yolk, sugar and
cornstarch mixture. Mix gently and transfer the mixture back into
the saucepan.

79
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

5. Cook the mixture over low to medium heat until it has thickened,
making sure to constantly stir. It’s very important to stir both
in the center and on the sides of the saucepan to ensure the
mixture cooks properly. The desired product is a smooth and
homogeneous custard without any lumps.

6. Bring the mixture to a boil and let it boil for a minute, while
constantly whisking.

7. Remove the saucepan from heat and add the gelatin mass,
softened diсed butter, chocolate and cocoa butter.

8. Mix well with a whisk to obtain a smooth, silky and shiny texture.

9. Pour the mixture over the room temperature cream cheese and
process with a hand blender until smooth.

10. Pour the finished cheesecake mass on top of the stabilized

cheesecake crust.

11. Place the cheesecake in the fridge and let it sit there for around
4 hours to stabilize.

APPLYING THE WHIPPED JELLY

Ingredients

• Stabilized mango and passion fruit jelly

• Stabilized cheesecake

1. Transfer the stabilized jelly to a mixer bowl and whip it at maximum

speed using a whisk attachment until it increases in volume and
turns light and airy. This should take around 5–10 minutes.

TIP
• From time to time, scrape the sides of the mixing bowl to
ensure a homogenous mixture is achieved.

2. Apply the whipped jelly to the top of the stabilized cheesecake and
spread it with a spatula, creating a wavy surface.

3. Place the assembled cheesecake in the fridge for 5–10 minutes to

allow the jelly to stabilize.

80
 No-Bake Mango Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Chilled assembled cheesecake

• Fresh raspberries 3 pcs
• Fresh mango 1 pc
• Neutral gel 20 g
• Pulp of 1 passion fruit

1. Unmold the cheesecake and remove the acetate strip.

2. Peel and dice the fresh mango.

3. Mix the fresh mango with the passion fruit pulp and the neutral gel.

4. Apply this mixture to the top of the cheesecake.

5. Decorate the surface of the cheesecake with raspberry halves.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/WXsH-Y-RynU

81
NO-BAKE OREO
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 No-Bake Oreo Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHOCOLATE CRUMBLE

Ingredients Total weight: ~ 364 g 100%

• All-purpose flour 55 g 15%

• Black cocoa powder 30 g 8%
• Sugar 90 g 25%
• Almond powder 90 g 25%
• Butter 82% 67 g 18%
• Cream cheese 65% 30 g 8%
• Sea salt 1.5 g <1%

1. Add the cocoa powder, sugar, sifted flour, almond powder, sea
salt, cream cheese and cold diced butter to a mixing bowl and mix
using a paddle attachment on low speed until a soft dough forms.

2. Transfer the dough onto a piece of parchment paper and place it in

the fridge for 30–50 minutes to chill.

3. Press the dough through a coarse mesh strainer using a plastic

scraper to obtain uniform pieces.

84
 No-Bake Oreo Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHOCOLATE CRUMBLE

4. Place the dough in the fridge or freezer for 1 hour to stabilize.

5. Spread out the dough pieces on a tray evenly and bake at 150 °C /
302 °F for around 20–25 minutes. The color should be even.

6. Cool the crumble down at room temperature for around

20–30 minutes.

7. Crush the crumble slightly with a rolling pin and then sift to remove
the powder.

8. Transfer the chocolate crumble into a clean bowl.

CHEESECAKE CRUST

Ingredients Total weight: ~ 367 g 100%

• Baked crumble 280 g 78%

• Butter 82% 70 g 18%
• Dark chocolate 66% 17 g 4%

1. Melt the butter in a saucepan and cook it over low heat for around
5 minutes to obtain clarified butter. Once the white foam on top of
the butter disappears, it is ready.

2. Remove the saucepan from the heat and let it cool down for
5–10 minutes before use.

3. Strain the clarified butter on top of the chocolate and mix with a
silicone spatula.

4. Once the mixture has cooled down a bit, pour it directly on top of
the crumble and mix again with a spatula. The crumble should be
evenly coated with the chocolate mixture.

5. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
a parchment paper or silicone sheet. Line the cake ring with an
acetate strip. Take a second cake ring (d=16 cm and h=6 cm) and
put an acetate strip around it. Secure the smaller cake ring on the
tray using sticky tape. Put the bigger cake ring around the smaller
one and secure it with the tape as well.

6. Add the crumble mixture between the two cake rings using a
teaspoon and press it well with a skewer to form even borders.
Then remove the sticky tape from the bigger ring and place the
molds in the freezer for 30 minutes to stabilize.

85
 No-Bake Oreo Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST

7. Carefully remove the smaller cake ring, add the remaining chocolate
crumble mixture and press it into the base.

8. Place the cheesecake crust in the fridge for 30 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Oreo cream cheese mousse

OREO CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 558 g 100%

• Сream cheese 65% 205 g 37%

• Sugar 40 g 7%
• Gelatin mass 28 g 5%
• Whipping cream 35% 200 g 36%
• Chopped Oreo cookies 85 g 15%

1. Combine the cream cheese, sugar and gelatin mass in a measuring

cup and warm these ingredients to 40 °C / 104 °F until the sugar
and gelatin dissolve. Process the mixture with a hand blender until
smooth and transfer it to a bowl.

2. In a mixer bowl, whip the cold cream to a soft and fluffy texture on
medium speed using a whisk attachment. Fold it gradually into the
cream cheese mixture with a spatula.

3. Add the chopped Oreo cookies into the mousse and mix them in
gently with a spatula.

4. Pour the finished mousse on top of the stabilized cheesecake crust

and smooth it out.

5. Place the cheesecake in the fridge and let it sit there for at least
6 hours to set.

86
 No-Bake Oreo Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

OREO COOKIE POWDER

Ingredients

• Oreo cookies (without cream) 100 g

1. Blend the Oreo cookies in a food processor on high speed into fine
powder. Alternatively, you can place them in a plastic bag, crush
with a rolling pin and sift through a fine sifter.

2. Transfer the Oreo powder in a clean bowl.

SWISS MERINGUE

Ingredients Total weight: ~ 150 g 100%

• Egg whites 50 g 33%

• Sugar 100 g 67%

1. Combine the egg whites and sugar in a metal bowl and place it
over a saucepan with boiling water. Cook the mixture, whisking
constantly, until it reaches 60 °C / 140 °F.

2. Remove the mixture from the heat and transfer it into a bowl of
a stand mixer. Whip on medium speed until a stable and glossy
meringue is formed.

3. Transfer the meringue in a piping bag fitted with a 7 mm closed star

tip and use it immediately.

87
 No-Bake Oreo Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Stabilized assembled cheesecake

• Swiss meringue
• Oreo cookie powder 100 g
• Oreo cookies 9 pcs

1. Once the cheesecake stabilizes completely, remove the cake ring

and the acetate strip.

2. Sprinkle the top of the cheesecake with Oreo cookie powder using
a sieve and transfer the cheesecake to a cake base.

3. Pipe meringue swirls along the edge of the cheesecake and insert
the Oreo cookies in between.

4. Sprinkle a little more of the Oreo powder onto the meringue swirls.

5. Finish by placing an Oreo cookie in the middle of the cheesecake.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/m_qUXt10_Bc

88
 NO–BAKE
RASPBERRY-MOJITO
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 70 g 100%

• Powdered gelatin 200 Bloom 10 g 14%

• Cold water 60 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 500 g 100%

• Water 220 g 44%

• Sugar (1) 186 g 37%
• Sugar (2) 31 g 6%
• Pectin NH 8g 2%
• Glucose/corn syrup 55 g 11%
• Citric acid powder 0.3 <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

91
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

NEUTRAL GEL

5. Add citric acid powder and continue cooking the mixture for
around 3 minutes.

6. Strain the gel into a clean container and refrigerate for at least
6 hours.

WHIPPED RASPBERRY JELLY

Ingredients Total weight: ~ 233 g 100%

• Sugar 30 g 13%
• Raspberry puree (1) 55 g 24%
• Gelatin mass 38 g 16%
• Raspberry puree (2) 70 g 30%
• Lemon juice 10 g 4%
• Glucose/corn syrup 30 g 13%

1. Pour the raspberry puree (1) into a saucepan. Add the sugar, lemon
juice and the glucose syrup. Bring the mixture to 80 °C / 176 °F.

2. Once the sugar has dissolved, remove the saucepan from the heat,
add the gelatin mass and mix with a spatula until the gelatin melts.

3. Add the cold raspberry puree (2) and stir with the spatula just to
combine all the ingredients.

4. Pour the mixture into a clean bowl, cover it with plastic wrap
touching the surface and place in the fridge for 4 hours minimum,
although overnight is preferred.

5. Whip the stabilized jelly before assembly.

92
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, mix all the ingredients on low speed
until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 30 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

93
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST WITH COCONUT

Ingredients Total weight: ~ 480 g 100%

• Baked and ground shortbread 350 g 73%

• Shredded coconut (1) 30 g 6%
• Shredded coconut (2) 30 g 6%
• Butter 82% 35 g 7%
• Coconut oil 35 g 7%

1. Put the shredded coconut (1) in a saucepan and start heating it on

medium heat until lightly toasted. Shake the pan occasionally to
distribute the heat evenly. Alternatively, you can toast the coconut
in the oven or in the microwave.

2. Once the coconut turns golden, remove the saucepan from the
heat and transfer the toasted coconut to a clean bowl to stop the
cooking process.

3. Add the shortbread crumbs and the shredded coconut (2). Stir all
the ingredients well with a spatula.

4. Finally, add the room-temperature coconut oil and soft butter. Mix
well with a spatula.

5. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with a
parchment paper or silicone sheet. Place 350 grams of crumbly
mixture into the cake ring and press it to the sides of the ring to
form even borders. Use the rest of the mixture to make the bottom
part of the cheesecake crust.

6. Place the crust in the fridge for 10–15 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mousse
• Whipped raspberry jelly

94
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MOUSSE

Ingredients Total weight: ~ 525 g 100%

• Cream cheese 65% 185 g 35%

• Sugar 60 g 11%
• Gelatin mass 28 g 5%
• Lemon juice 40 g 8%
• Mint leaves 8g 2%
• Lemon zest 4g 1%
• Whipping cream 35% 200 g 38%

1. Combine the lemon juice, lemon zest, the sugar and the gelatin in
a saucepan. Warm them up to 60–80 °C / 140–176 °F so that the
sugar has dissolved and the gelatin has melted completely.

2. Pour the lemon juice mixture into a measuring cup, add the room-
temperature cream cheese and mint leaves. Blend with a hand
blender for several minutes until the mint leaves break into small
pieces. Transfer the mixture into a clean bowl.

3. Meanwhile, start whipping the cream in a planetary mixer with a

whisk attachment at medium–high speed into soft foam.

4. Incorporate the whipped cream into the cream cheese mixture in

several additions (the temperature of the cream cheese mixture
should be no lower than 30 °C / 86 °F and no higher than 35 °C /
95 °F, otherwise it will set too fast). Add 1/3 of the cream and mix it in
gently, starting from the center and scraping the sides of the bowl
well using a spatula. Then incorporate the rest of the whipped cream.
The finished mousse should be neither liquid nor too thick.

5. Pour the cheesecake mousse into the cheesecake crust and tap the
tray slightly to spread it evenly.

6. Place the cheesecake in the fridge to stabilize for 3–6 hours.

95
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

APPLYING THE WHIPPED RASPBERRY JELLY

Ingredients

• Stabilized raspberry jelly

1. Once the cheesecake mousse has set, put the stabilized jelly into a
mixer bowl and whip it with a whisk attachment at maximum speed
until it increases in volume and turns light and airy. This should take
you around 10–15 minutes.

2. Apply the whipped raspberry jelly to the cheesecake mousse and

spread it with a spatula, creating a wavy surface.

3. Place the cheesecake in the fridge for at least 1 hour to allow the
jelly to stabilize.

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled assembled cheesecake

1. Take the assembled cheesecake out of the fridge. Normally, the

cake ring will slide off easily, but if it doesn’t, warm it up with a heat
gun to make the unmolding process easier.

2. Place the unmolded cheesecake in the freezer for 30 minutes.

96
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

COATING THE CHEESECAKE

Ingredients

• Neutral gel Sufficient quantity

1. Warm up the neutral gel to 60 °C / 140 °F in a saucepan and dilute it

with 10% of water if necessary. The finished gel should be liquid.

2. Apply a thin layer of the neutral gel on top of the frozen whipped jelly
using a pastry brush or a spray gun fitted with a nozzle which is not
smaller than 1 mm.

DECORATING THE CHEESECAKE

Ingredients

• Raspberries 4 pcs
• Strawberries 2 pcs
• Coated cheesecake

1. Place several whole raspberries on top of the cheesecake.

2. Cut strawberries in half preserving the stem and decorate the

cheesecake with them as well.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/g1JHWrcAi6A

97
NO–BAKE TRIPLE
CHOCOLATE
CHEESECAKE
for 1 cheesecake d=16 cm and 6 cm high
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHOCOLATE CRUMBLE

Ingredients Total weight: ~ 256 g 100%

• All-purpose flour 55 g 21%

• Brown sugar 60 g 23%
• Almond powder 60 g 23%
• Butter 82% 45 g 18%
• Cream cheese 65% 20 g 8%
• Sea salt 1g <1%
• Cocoa powder 15 g 6%

1. Mix the sifted cocoa powder, sifted flour, brown sugar, almond
powder, salt, butter cubes and cream cheese in the bowl of a stand
mixer using a paddle attachment on low speed until a soft dough
has formed.

2. Press the dough through a large-meshed sieve using a scraper to

obtain uniform pieces.

100
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

CHOCOLATE CRUMBLE

3. Arrange the crumble on a tray lined with a silicone mat and place in
the fridge for 30 minutes. Then separate the joint pieces if any, and
bake the crumble at 150 °C / 302 °F for around 20–25 minutes.

4. Cool the crumble down at room temperature and then crush it

slightly with a rolling pin. Sift to remove the powder.

5. Transfer the crumble to a clean bowl and keep it at room

temperature. If you want to store the crumble, put it in a sealed
container and keep it like that for about a week at room temperature.

CHEESECAKE CRUST

Ingredients Total weight: ~ 282 g 100%

• Baked chocolate crumble 220 g 78%

• Butter 82% 50 g 18%
• Dark chocolate 66% 12 g 4%

1. Melt the butter in a saucepan and cook it over low heat for about
5 minutes to obtain brown butter: the white foam on top of the
butter should disappear and its temperature should be around
140 °C / 284 °F.

2. Let the butter cool to 60–70 °C / 140–158 °F and then strain it

on top of the chocolate. Mix the two ingredients together with a
spatula until the chocolate melts.

3. Add the chocolate and butter mixture to the baked and cooled
crumble and mix everything with a spatula. Make sure all the
crumble is evenly coated with the butter and chocolate mixture.

4. Place a cake ring (d=16 cm and h=6 cm) on a baking tray lined with
a parchment paper or silicone sheet. Line the cake ring with an
acetate strip.

5. Add the crumble mixture to the cake ring and press it well to the
bottom to form an even layer 1.5 cm thick.

6. Place the cheesecake crust in the fridge to stabilize for 30 minutes.

101
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Dark chocolate cream cheese mousse
• Milk chocolate cream cheese mousse
• White chocolate cream cheese mousse

CREAM CHEESE CUSTARD

Ingredients Total weight: ~ 362 g 100%

• Milk 3.2% 125 g 35%

• Cream cheese 65% 125 g 35%
• Egg yolks 90 g 25%
• Sugar 22 g 5%

1. Pour the milk in a saucepan, add the cream cheese, sugar and egg
yolks. Stirring the mixture with a whisk, heat it over low heat until
combined. Cook the mixture until it reaches 82–83 °C / 180–182 °F
while stirring.

2. Remove the custard from the heat and strain it into a measuring cup.

3. Divide the custard into three portions (97 g, 53 g and 141 g), and pour
each of them into a separate bowl.

4. Cover with plastic wrap touching the surface and place in the fridge.

DARK CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 325 g 100%

• Cream cheese custard 97 g 30%

• Dark chocolate 66% 96 g 30%
• Whipping cream 35% 132 g 40%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted chocolate and process the mixture
with a hand blender until smooth.

102
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

DARK CHOCOLATE CREAM CHEESE MOUSSE

3. Transfer the mixture to a clean mixing bowl and let it cool down to
45–50 °C / 113–122 °F.

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the cheesecake crust, creating a layer 1.5 cm thick.

6. Place the cake ring in the fridge for at least 1 hour to set.

MILK CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 220 g 100%

• Cream cheese custard 53 g 24%

• Milk chocolate 46% 88 g 40%
• Whipping cream 35% 70 g 32%
• Gelatin mass 9g 4%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.

3. Transfer the mixture to a clean mixing bowl and let it cool down to
45–50 °C / 113–122 °F.

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the stabilized dark chocolate mousse, creating a smooth
layer 1.5 cm thick.

6. Place the cake ring in the fridge for at least 1 hour to set.

103
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

WHITE CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 263 g 100%

• Cream cheese custard 141 g 54%

• White chocolate 33% 20 g 8%
• Whipping cream 35% 90 g 34%
• Gelatin mass 12 g 4%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.

3. Transfer the mixture to a clean mixing bowl and let it cool down to
30–35 °C / 86–95 °F.

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the stabilized milk chocolate mousse, creating a smooth
layer 1.5 cm thick.

6. Place the cake ring with the mousse in the fridge for at least
2–3 hours to set.

CHOCOLATE DECORATION

Ingredients

• Tempered white chocolate 33% 150 g

• Tempered milk chocolate 46% 150 g
• Tempered dark chocolate 66% 150 g

1. Temper the white chocolate and spread it in a thin layer on a table

top using an offset spatula. Wait until the chocolate starts to set.

2. Using 5-cm and 7-cm round cutters, scrape the chocolate to

create curls.

3. Once ready, place the curls on a tray and leave to crystalize at

room temperature for at least 30 minutes.

4. Repeat the same steps with milk and dark chocolate.

104
 No–Bake Triple Chocolate
for 1 cheesecake d=16 cm and 6 cm high

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Assembled stabilized cheesecake

• Cocoa powder 20 g
• Chocolate decoration

1. Once the cheesecake has cooled down completely, remove the

cake ring by placing the cheesecake on top of a measuring cup
and sliding the ring off. Peel off the acetate strip.

2. Arrange the chocolate decoration along the edge of the

cheesecake, alternating the colors.

3. Dust the centre of the cheesecake with the cocoa powder using a
fine sieve and then lightly sprinkle some cocoa powder on top of
the decoration as well.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/3TiL9uH9tUA

105
 PISTACHIO
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

PISTACHIO PRALINE

Ingredients Total weight: ~ 385 g 100%

• Green pistachios 200 g 52%

• Sugar 133 g 34%
• Sea salt 2g <1%
• Water 50 g 13%

1. Dry the pistachios in the oven at 120 °C / 248 °F for 10–15 minutes,
then allow to cool down at room temperature.

2. Pour the water in the saucepan, add the sugar and warm the
mixture up so that the sugar dissolves. Do not stir the mixture
otherwise the syrup will crystallize, swirling the saucepan is just
enough. Cook the caramel to 175 °C / 347 °F so that it acquires a
light color.

3. Arrange the dried pistachios on a tray lined with a silicone mat.

Pour the caramel on top of the pistachios, sprinkle them with sea
salt and leave to cool down at room temperature for 20 minutes.

4. Put the pistachios with the caramel in a food processor and

process into a praline (semi liquid texture) at low speed first,
increasing it gradually.

TIP
• If your food processor is not powerful enough, add a bit of
neutral flavored oil (sunflower, rapeseed, grapeseed or canola
oil) to make the blending process easier.

5. Transfer the finished praline into a clean bowl and leave it to cool.

6. The finished praline can be stored in a closed container for up to

3 months at room temperature, and for 1 year in the freezer.

108
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 30 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

109
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST WITH PISTACHIOS

Ingredients Total weight: ~ 450 g 100%

• Baked and ground shortbread 320 g 70%

• Pistachio powder 30 g 7%
• Chopped green pistachios 30 g 7%
• Butter 82% 70 g 16%

1. Put the chopped green pistachios in a big mixing bowl, add the
pistachio powder.

TIP
• Pistachio powder is an optional ingredient used to make the
color of the crust brighter. If desired, you can skip it and replace
it with the shortbread crumbs.

2. Add the shortbread crumbs and mix briefly.

3. Finally, add the room-temperature softened butter and mix

everything with a spatula.

4. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with a
parchment paper or silicone sheet. Place 350 grams of crumbly
mixture into the cake ring and press it to the sides of the ring to
form even borders. Use the rest of the mixture to make the bottom
part of the cheesecake crust.

5. Place the crust in the fridge for 10–15 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass

110
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 790 g 100%

• Cream cheese 65% 450 g 57%

• Whole eggs 110 g 14%
• Egg yolks 45 g 6%
• Whipping cream 35% 65 g 8%
• Sugar 65 g 8%
• Cornstarch 10 g 1%
• Vanilla 45 g 6%

1. Put the cream cheese in the bowl of a stand mixer. Add the sugar,
cornstarch, praline and whipping cream and mix with a paddle
attachment just until all ingredients are combined. Start mixing on
low speed, gradually increasing it to maximum.

TIP
• The temperature of all ingredients has to be the same,
they should be either cold or room-temperature
(18–20 °C / 64–68 °F).

2. Gradually add the eggs and continue mixing until a very shiny and
smooth texture is obtained.

3. Pass the mixture through a fine sieve, add the chopped pistachios,
mix with a spatula and pour into the stabilized cheesecake crust.

4. Preheat the oven to 200 °C / 392 °F, place the cheesecake inside
and reduce the temperature to 120 °C / 248 °F. Bake for around
40–50 minutes. When ready, the cheesecake should set on the
sides but jiggle in the middle. You also can check the doneness
of the cheesecake using a probe thermometer: its internal
temperature should be 65–70 °C / 149–158 °F.

5. Leave the cheesecake to cool completely at room temperature.

It will take about 1.5–2 hours.

6. Transfer the cheesecake in the fridge for 2–3 hours more so it

cools down to 3 °C / 37 °F.

111
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled baked cheesecake

1. Take the baked cheesecake out of the fridge. Normally, the cake
ring will slide off easily, but if it doesn’t, warm it up with a heat gun to
make the unmolding process easier.

2. Store the unmolded cheesecake in the fridge until decoration.

CANDIED PISTACHIOS

Ingredients Total weight: ~ 121 g 100%

• Green pistachios 25 g 21%

• Colored pistachios 25 g 21%
• Sugar 50 g 41%
• Water 20 g 17%
• Sea salt 0.5 g <1%

1. Pour the water in a saucepan, add the sugar and salt, and heat
everything to 116 °C / 241 °F.

2. Remove the mixture from the heat, add the pistachios and mix well
with a spatula until the syrup crystals coat the nuts. Shake off the
excess sugar using a sifter.

3. Let the nuts cool down at room temperature.

112
 Pistachio Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

DECORATING THE CHEESECAKE

Ingredients

• Chilled unmolded cheesecake

• Candied pistachios
• Pistachio praline
• Icing sugar Sufficient quantity

1. Sprinkle the edge of the unmolded cheesecake with icing sugar

using a fine sieve.

2. Transfer the pistachio praline to a piping bag and pipe it on top of

the cheesecake.

3. Garnish the cheesecake with whole and halved candied pistachios.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/XRnBdFnRCtE

113
SPECULOOS
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

SOFT CARAMEL

Ingredients Total weight: ~ 497 g 100%

• Sugar 145 g 30%

• Glucose/corn syrup 120 g 25%
• Whipping cream 35% 190 g 37%
• Sea salt 2g <1%
• Butter 82% 40 g 8%
• Vanilla 1 pod <1%

1. Place the whipping cream, vanilla seeds and the vanilla pod itself
into a saucepan. Add sea salt and butter. Bring everything up to
80 °C / 176 °F or to the boiling point. Remove the saucepan from
the heat and let the mixture infuse for 10–15 minutes.

TIP
• The infused cream mixture should be hot when poured into
the hot caramel. If it cools, reheat it before using.

116
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SOFT CARAMEL

2. Meanwhile, put the glucose syrup in a saucepan. Add the sugar and
start heating everything at medium heat to a temperature of 185 °C /
365 °F and a golden brown color. If you prefer lighter caramel, you can
stop the preparation at 175–180 °C / 347–356 °F.

3. Remove the caramel from the heat and gradually pour in the hot
cream mixture, stirring constantly.

4. When everything is incorporated, place the saucepan back on the

stove and cook the caramel to 107 °C / 225 °F.

TIP
• If you overcook the caramel, just add a bit of water or milk to it to
decrease the concentration of sugar, and then cook the caramel
back to 107 °C / 225 °F.

5. Remove the saucepan from the heat, and let the caramel cool down a
bit for several minutes.

6. Strain it to remove the vanilla pod and to make sure that there are no
pieces of crystallized sugar left.

7. Process the caramel with a hand blender on low speed until smooth.

8. Cover the finished caramel with cling film in contact and place it in the
fridge to cool down and stabilize.

CARAMEL CHANTILLY CREAM

Ingredients Total weight: ~ 250 g 100%

• Milk 3.2% 15 g 6%
• Soft caramel 40 g 16%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 14%
• Whipping cream 35% 150 g 60%

1. Pour the milk in a saucepan, add the soft caramel and the gelatin
mass. Start heating everything to 60–80 °C / 140–176 °F so that
the gelatin melts and the caramel dissolves completely.

2. When the mixture starts bubbling, stop the cooking process and
remove the saucepan from the heat. Add the cream cheese and
mix everything a bit, just to break the cream cheese.

3. Transfer the mixture into a measuring cup and process with a hand
blender until you get a shiny, smooth texture of a uniform color.
117
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CARAMEL CHANTILLY CREAM

4. Add the cold whipping cream and mix it well with a spatula.

5. Cover with plastic wrap in contact and place in the fridge to stabilize
for 6 hours, although overnight is preferred.

6. Before using, whip until increased in volume, light, but stable texture.

SPECULOOS DOUGH

Ingredients Total weight: ~ 496 g 100%

• All-purpose flour 220 g 44%

• Salt 1g <1%
• Cinnamon powder 5g 15
• Baking powder 5g 1%
• Butter 82% 110 g 21%
• Muscovado sugar 55 g 11%
• Brown sugar 70 g 14%
• Whole eggs 20 g 5%
• Milk 3.2% 10 g 2%

1. Place the softened butter and salt into a mixer bowl. Add
muscovado and regular brown sugar. Mix all the ingredients with
a paddle attachment at low speed first, then increase the speed
to maximum, and whip until light and airy. It will take approximately
3–4 minutes.

2. Combine the room-temperature (18–20 °C / 64–68 °F) eggs and

milk in a bowl. With the mixer running, gradually add this mixture
in to ensure a good emulsion and proper incorporation of the
ingredients. The texture you are looking for should be light and
creamy, without any lumps.

3. Mix well all the dry ingredients – sifted flour, cinnamon and baking
powder – in a separate bowl with a whisk.

TIP
• Use the high-quality ground cinnamon to make the Speculoos
flavor recognizable.

4. Add the dry ingredients to the creamed butter mixture all at

once. Mix everything on low speed for about 30 seconds just
until incorporated, not to develop the gluten and to preserve
the delicate texture. The finished dough should not crumble, it
should be soft, smooth and pleasant to touch, without any signs of
unmixed flour.

118
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SPECULOOS DOUGH

5. Roll the dough out between two parchment paper sheets to

4–5 mm thick. Shape it into a rectangle to minimize scraps.

6. Place the rolled out dough in the fridge for 30–60 minutes to stabilize.

7. Cut the stabilized dough into rectangles of desired size. Use a wheel
pastry cutter to leave marks on the dough and then cut the cookies
with a regular knife.

8. After cutting out the cookies, place them back in the fridge for
5–10 minutes to stabilize.

9. Take the cookies from the fridge, flip them over, remove the parchment
paper and arrange them on the baking tray. Bake at 150 °C / 302 °F
for 20–25 minutes, depending on the thickness of the cookies.

TIP
• It is best to bake the cookies with the fan mode on so that they
stay nice and crisp, and have an even color. You can also bake the
cookies in a conventional oven, but in this case the baking time
will be longer and you will need to rotate the baking tray to ensure
even baking.

10. Allow the cookies to cool down at room temperature, then blend into
fine crumbs in a food processor. You can also crush the cookies by
placing them in a plastic bag and using a rolling pin.

CHEESECAKE CRUST

Ingredients Total weight: ~ 420 g 100%

• Baked and ground speculoos 350 g 83%

• Butter 82% 70 g 17%

1. Mix the speculoos crumbs with soft butter in a mixing bowl using
a spatula. Use soft room-temperature butter to obtain a more
delicate texture without greasy spots after baking. You should
obtain a crumbly texture, which holds the shape well when pressed.

2. Place a cake ring d=18 cm and h=6 cm on a tray lined with a

parchment paper or silicone sheet. Place 320 grams of crumbly
mixture into the cake ring and press it to the sides of the ring to
form even borders. Use the rest of the mixture to make the bottom
part of the cheesecake crust.

3. Place the crust in the fridge for 10–15 minutes to stabilize.

119
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass

CHEESECAKE MASS

Ingredients Total weight: ~ 660 g 100%

• Cream cheese 65% 400 g 61%

• Whole eggs 100 g 15%
• Whipping cream 35% 40 g 6%
• Muscovado sugar 60 g 9%
• Cornstarch 10 g 1%
• Baked speculoos 50 g 8%

1. Chop the speculoos cookies into small pieces and sift them to get
rid of the powder.

2. Put the cream cheese in the bowl of a stand mixer, add the
cornstarch, the whipping cream to liquify the texture a bit and the
muscovado sugar for a unique biscuity flavor. Mix with a paddle
attachment at low speed just until all ingredients are combined.

TIP
• The temperature of all ingredients should be the same, they
should be either cold (3 °C / 37 °F) or room-temperature
(18–20 °C / 64–68 °F).

3. Gradually add the eggs and continue mixing until a very shiny and
smooth texture is obtained.

4. Pass the mixture through a fine sieve, add the chopped sifted
speculoos and pour the cheesecake mass into the stabilized crust.

5. Preheat the oven to 200 °C / 392 °F, place the cheesecake

inside and reduce the temperature to 120 °C / 248 °F. Bake the
cheesecake for 40–50 minutes. When ready, the cheesecake
should set on the sides but jiggle in the middle. You also can check
the doneness of the cheesecake using a probe thermometer: its
internal temperature has to be 65–70 °C / 149–158 °F.

120
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

6. Leave the cheesecake to cool completely at room temperature. It will

take about 1.5–2 hours.

7. Transfer the cheesecake in the fridge for 2–3 hours more so it cools
down to 3 °C / 37 °F.

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled baked cheesecake

Take the baked cheesecake out of the fridge. Normally, the cake ring
will slide off easily, but if it doesn’t, warm it up with a heat gun to make
the unmolding process easier.

121
 Speculoos Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

DECORATING THE CHEESECAKE

Ingredients

• Stabilized soft caramel 90–100 g

• Lotus cookies 10 pcs
• Stabilized caramel Chantilly cream ~ 250 g
• Chilled unmolded cheesecake

1. Take the caramel from the fridge 5–10 minutes in advance before
piping, so that it becomes a bit softer.

2. Place the caramel in a pastry bag fitted with a 6 mm round tip and
pipe it on top of the cheesecake, covering its surface completely.

3. Put the cheesecake in the fridge for 10–15 minutes until the
caramel sets completely.

4. Prepare the Lotus cookies for decoration by cutting them in halves

using a serrated knife.

5. Put the stabilized caramel Chantilly cream into the mixer bowl and
whip it with the whisk attachment until a very light, airy, but stable
texture. Whip it at medium speed first, then increase the speed
gradually. The whipped cream should be used immediately.

TIP
• For best whipping, the indoor temperature should be not higher
than 22 °C / 72 °F. If it is higher, then you can place the mixer
bowl and the whisk attachment in the freezer before you start
whipping, and work fast.

6. Transfer the whipped cream into a piping bag fitted with a

closed star tip d=7 mm and pipe swirls along the top edge of the
cheesecake, leaving the center clean.

7. Place the Lotus cookies in between the piped Chantilly cream.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/uiXTr79xoPA

122
SPICED PUMPKIN
CHEESECAKE
for 1 cheesecake d=18 cm and h=4.5 cm
 Spiced Pumpkin Cheesecake
for 1 cheesecake d=18 cm and h=4.5 cm

PUMPKIN PUREE

Ingredients

• Pumpkin (butternut squash or any other) ~500 g

1. Wash and peel the pumpkin.

2. Remove the seeds and cut the peeled pumpkin into large cubes.

3. Place the pumpkin cubes on a baking tray lined with a silicone mat
or baking paper and roast at 170 °C / 338 °F for 25–30 minutes
until very soft.

4. After roasting, blend the pumpkin in a food processor or a blender

into a puree.

5. Use the puree straight away or keep in the fridge for up to 72 hours.
You can also freeze the puree for up to 1 month.

SHORTBREAD

Ingredients Total weight: ~ 231 g 100%

• All–purpose flour 100 g 43%

• Icing sugar 40 g 17%
• Almond powder 15 g 7%
• Sea salt 1g <1%
• Butter 82% 55 g 24%
• Whole eggs 20 g 8%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 15 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.
125
 Spiced Pumpkin Cheesecake
for 1 cheesecake d=18 cm and h=4.5 cm

SHORTBREAD

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

CHEESECAKE CRUST WITH SPICES

Ingredients Total weight: ~ 231 g 100%

• Baked and ground shortbread 200 g 87%

• Spice mix (cloves, cinnamon, 1g <1%
allspice, star anise, nutmeg)
• Butter 82% 30 g 12%

1. In a bowl, mix the shortbread crumbs with the spice mix and soft
butter using a spatula.

2. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with a
parchment paper or silicone sheet. Place 150 grams of crumbly
mixture into the cake ring and press it to the sides of the ring to
form even borders. Use the rest of the mixture to make the bottom
part of the cheesecake crust.

3. Place the cheesecake crust in the fridge or freezer for 10 minutes

to stabilize.

126
 Spiced Pumpkin Cheesecake
for 1 cheesecake d=18 cm and h=4.5 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 658 g 100%

• Cream cheese 65% 400 g 61%

• Whole eggs 100 g 15%
• Sugar 50 g 8%
• Cornstarch 8g 1%
• Pumpkin puree 100 g 15%
• Stabilized cheesecake crust

1. Place the room-temperature cream cheese in a bowl of the stand

mixer and mix it with the paddle attachment until softened.

2. In a separate bowl, mix the sugar with cornstarch, then add the
eggs and mix well with a whisk.

3. Once the cream cheese turns smooth, gradually add the egg
mixture and mix until combined.

4. Pass the mixture through a fine sieve.

5. Scale 100 g of cheesecake mass and mix it with the pumpkin puree
in a separate bowl.

6. Pour half of the remaining plain cheesecake mass into the

stabilized cheesecake crust. Pour half of the pumpkin mixture on
top and make some swirls using a small spoon. Pour the other
half of the plain mass and top it with the pumpkin one. Repeat the
swirling motion.

7. Preheat the oven to 200 °C / 392 °F, inject steam, place the
cheesecake inside and reduce the temperature to 100 °C / 212 °F.
Bake for 30–40 minutes. When ready, the cheesecake should set
on the sides but slightly jiggle in the middle.

8. Leave the cheesecake to cool down completely at room

temperature and then place it in the fridge.

127
 Spiced Pumpkin Cheesecake
for 1 cheesecake d=18 cm and h=4.5 cm

CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 205 g 100%

• Butter 82% 50 g 24%

• Icing sugar 15 g 7%
• Cream cheese 65% 140 g 69%
• Vanilla ½ pod <1%

1. Place the room-temperature butter, icing sugar and vanilla seeds

in the bowl of a stand mixer. Whip on maximum speed with a whisk
attachment until pale and fluffy.

2. Gradually add the room-temperature cream cheese and whip until

everything is combined.

3. Use the buttercream straightaway or store it for up to 72 hours in

the fridge.

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Well-chilled baked cheesecake

• Cream cheese buttercream 200 g
• Spice mix Sufficient quantity
(cloves, cinnamon, allspice, star anise, nutmeg)
• Pumpkin seeds 8 pcs

1. Take the baked cheesecake out of the fridge. Normally, the cake
ring will slide off easily, but if it doesn’t, warm it up with a heat gun to
make the unmolding process easier.

2. Apply the cream cheese buttercream to the center of the

cheesecake and spread it with a spoon, creating an uneven
surface and not reaching the edges.

3. Lightly dust the buttercream with the spice mix using a fine sieve.

4. Decorate the cheesecake with pumpkin seeds.

To watch how the Chef assembles

the cupcakes, click on the link below

https://youtube.com/shorts/x4UWSG8AoRU

128
STRAWBERRY
CHEESECAKE
for 1 cheesecake d=15 cm and h=4 cm
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 180 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 4g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.2 g <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

131
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

NEUTRAL GEL

5. Add citric acid powder and continue cooking the mixture for
around 3 minutes.

6. Strain the gel into a clean container and refrigerate for at least
6 hours.

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Milk 2.5% 15 g 7%
• Sugar 15 g 7%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 15%
• Whipping cream 35% 150 g 67%
• Vanilla ½ pod <1%

1. Pour the milk in a saucepan. Add sugar, gelatin mass and vanilla
seeds. Warm the mixture up to around 80 °C / 176 °F so that the
sugar dissolves and the gelatin melts.

2. Remove the mixture from the heat, add the cream cheese and mix
with a spatula.

3. Pour the cream cheese mixture into a measuring cup and blend
with a hand blender to ensure a perfect emulsion. The mixture
should turn homogeneous and smooth.

4. Add the cold whipping cream and mix everything with a spatula.
Don’t blend the mixture so as not to ruin the fat molecules
responsible for aeration and stabilization.

5. Cover the Chantilly cream with plastic wrap touching the surface
and place it in the fridge to stabilize for at least 4–6 hours, although
overnight is preferred.

132
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

SHORTBREAD

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 15 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

133
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

CHEESECAKE CRUST

Ingredients Total weight: ~ 184 g 100%

• Baked and ground shortbread 120 g 65%

• Desiccated coconut 20 g 11%
• Milk chocolate 40% 20 g 11%
• Butter 82% 20 g 11%
• Sea salt 2g <1%
• Vanilla powder 2g <1%

1. In a bowl, mix the shortbread crumbs with desiccated coconut, sea

salt and vanilla powder using a spatula.

2. Add the soft room-temperature butter and melted chocolate, mix

with a spatula. The shortbread mixture should stay crumbly, but at
the same time when you press, it should come together and hold
its shape.

3. Place a fluted pan (d=15 cm and h=4 cm) on a tray lined with a
parchment paper or silicone sheet. Place 100 grams of crumbly
mixture into the pan and press it to the sides of the ring to form
even borders. Use the rest of the mixture to make the bottom part
of the cheesecake crust.

4. Place the cheesecake crust in the fridge or freezer for around

10–15 minutes to stabilize.

CHEESECAKE MASS

Ingredients Total weight: ~ 300 g 100%

• Egg yolks 31 g 11%

• Sugar 16 g 5%
• Cornstarch 5g 2%
• Whipping cream 35% 71 g 24%
• Gelatin mass 16 g 6%
• Butter 82% 7g 2%
• Cocoa butter 7g 2%
• White chocolate 35% 16 g 5%
• Cream cheese 65% 130 g 43%
• Vanilla 1 pod <1%
• Stabilized cheesecake crust

1. Pour the whipping cream into a saucepan, add vanilla seeds and
bring the mixture to 80 °C / 176 °F.

134
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

CHEESECAKE MASS

2. In a separate bowl, mix the sugar and cornstarch with a whisk. Add
the egg yolks and mix thoroughly with the whisk. The mixture should
be liquid with no lumps.

3. Pour some of the hot cream into the yolk, sugar and cornstarch
mixture while mixing with the whisk. Transfer the mixture back into
the saucepan.

4. Cook over low to medium heat until thickened, constantly stirring,

remove from the stove. It is important to stir the custard in the center
and on the sides of the saucepan to ensure proper cooking and a
smooth texture.

5. Add the gelatin mass, room-temperature soft diсed butter,

chocolate and cocoa butter. Mix well with the whisk to obtain a
smooth, silky and shiny texture.

6. Pour the mixture over the room-temperature cream cheese and

process everything with a hand blender until smooth.

7. Pour the cheesecake mass into the stabilized cheesecake crust.

8. Place the cheesecake in the fridge for at least 4 hours to stabilize.

STRAWBERRY CONFITURE

Ingredients Total weight: ~ 118 g 100%

• Strawberry puree 50 g 43%

• Raspberry puree 50 g 43%
• Glucose/corn syrup 7g 6%
• Sugar 10 g 9%
• Pectin NH 1g <1%

1. Place strawberry and raspberry puree, as well as glucose syrup, into

a saucepan, and bring to 30–35 °C / 86–95 °F over medium heat.

2. In a bowl, mix the pectin and sugar, and gradually sprinkle into the
puree mixture, stirring constantly with a whisk.

3. Bring the mixture to a boil and cook it for about 30 seconds, stirring
occasionally, to 103 °C / 217 °F. Remove the saucepan from the heat
and mix with a silicone spatula.

4. Transfer the confiture into a clean bowl, cover it with cling film and
place it in the fridge for a few hours to cool down and stabilize.

135
 Strawberry Cheesecake
for 1 cheesecake d=15 cm and h=4 cm

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Stabilized cheesecake
• Stabilized strawberry confiture
• Stabilized vanilla Chantilly cream 200 g
• Fresh strawberries 150 g
• Neutral gel 150 g

1. Pour the chilled strawberry confiture on top of the cheesecake

mass and smooth it with an offset spatula.

2. Place the cheesecake in the fridge for a few minutes to stabilize the
confiture.

3. Put the Chantilly cream in the bowl of a stand mixer and whip it
with the whisk attachment until increased in volume and a light, but
stable texture.

4. Take the cheesecake from the fridge, slightly warm the sides of the
pan with a heat gun and unmold the cheesecake.

5. Transfer the Chantilly to a piping bag fitted with a rose petal tip. Pipe
the cream along the edges of the cake, creating a rhythmic pattern.

6. Heat the neutral gel to 60–70 °C / 140–158 °F, pour it into a jug and
dip the strawberries into it holding them by the calyx.

7. Decorate the cheesecake with glazed strawberries.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/sf0_qw6uzQ8

136
 STRAWBERRY
HEART
CHEESECAKE
for 1 heart-shaped cake d=16 cm and h=4.5 cm
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 111 g 100%

• Milk 3.2% 7g 7%
• Sugar 7g 7%
• Gelatin mass 5g 4%
• Cream cheese 65% 17 g 15%
• Whipping cream 35% 75 g 67%
• Vanilla ½ pod <1%

1. Pour the milk in a saucepan. Add sugar, gelatin mass and vanilla
seeds. Start warming the mixture up to around 80 °C / 176 °F until
the sugar dissolves and the gelatin melts.

2. Remove the mixture from the heat and add the cream cheese.
The temperature of the cream cheese doesn’t matter, it will melt in
the hot liquid eventually. Just mix it with a spatula.

139
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

VANILLA CHANTILLY CREAM

3. Pour the mixture in a jug and blend with a hand blender to ensure a
perfect emulsion. The mixture should turn homogeneous.

4. Add the cold whipping cream and mix everything with a spatula.
Don’t blend the mixture so as not to ruin the fat molecules which
are responsible for aeration and stabilization.

5. Cover the Chantilly cream with plastic wrap touching the surface to
prevent the skin and condensation from forming. Put it in the fridge
to stabilize for at least 6 hours, although overnight is preferred.

SHORTBREAD

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 100 g 42%

• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Salt 1g <1%
• Butter 82% 55 g 25%
• Whole eggs 20 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 15 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2-3 mm thick between two parchment paper
or acetate sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15-20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

140
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

SHORTBREAD

5. Allow the shortbread to cool down completely at room temperature.

It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

CHEESECAKE CRUST

Ingredients Total weight: ~ 200 g 100%

• Baked and ground shortbread 180 g 90%

• Butter 82% 10 g 5%
• Coconut oil 10 g 5%

1. Mix the shortbread crumbs with coconut oil and soft butter using
a spatula. The shortbread mixture should stay crumbly and come
together when you press it with your hand.

2. Place 150 grams of the crumbly mixture into the heart-shaped cake
ring (d=16 cm and h=4.5 cm) and press it to the sides to form even
borders using a bent spoon.

3. Then put the rest of the mixture into the cake ring and press to
make the bottom part of the crust.

4. Put in the fridge or freezer for 10-15 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mass
• Strawberry jelly

141
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 300 g 100%

• Cream cheese 65% 160 g 53%

• Whole eggs 30 g 10%
• Egg yolks 25 g 9%
• Whipping cream 35% 50 g 17%
• Sugar 30 g 10%
• Cornstarch 5g 1%
• Vanilla ½ pod <1%

1. Put the room temperature cream cheese in the mixer bowl and
whisk until smooth.

2. Add vanilla seeds, sugar, cornstarch, whole eggs and egg yolks.
Finally, add the whipping cream and mix everything with the whisk
attachment. The finished cheesecake mass should be neither too
liquid nor too thick, and perfectly smooth.

3. Pass the mixture through a fine sieve and pour it into the prepared
cheesecake crust.

4. Bake in the oven, preheated to a temperature of 120 °C / 248 °F,

for around 35-40 minutes. You can check the doneness of the
cheesecake by checking its internal temperature (it has to be
around 65-70 °C / 149-158 °F) or by gently shaking the tray: the
finished cheesecake should set on the sides but jiggle in the middle.

5. Leave the cheesecake to cool completely at room temperature. It

will take approximately 1.5-2 hours.

6. Transfer it in the fridge to cool to 3 °C / 37 °F to prevent cracks on

the surface.

142
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

STRAWBERRY JUICE

Ingredients Total weight: ~ 330 g 100%

• Sugar 30 g 9%
• Strawberries (fresh or frozen) 300 g 91%

1. Place the strawberries in a metal bowl and sprinkle the sugar on top
to make the berries release the juice faster.

2. Place the bowl over a pan with boiling water and cover it with plastic
wrap to keep the steam inside. Reduce the heat to minimum and
leave to cook for about 30-45 minutes. Make sure the bowl doesn’t
come in contact with the boiling water.

3. Turn off the heat, remove the plastic wrap and place the
strawberries in a fine strainer to drain the juice for about 10 minutes.
Do not press the berries to obtain clear juice.

STRAWBERRY JELLY

Ingredients Total weight: ~ 140 g 100%

• Sugar 10 g 7%
• Strawberry juice 100 g 71%
• Gelatin mass 30 g 21%

1. Put the sugar in a saucepan, add the gelatin mass and 15-20 g of
the strawberry juice. Start heating everything on low heat until the
sugar dissolves and the gelatin melts. Do not mix these ingredients
too much to prevent the gelatin from foaming, swirling the saucepan
is just fine.

2. Remove the saucepan from the heat and pour the mixture into the
rest of the strawberry juice (at room temperature). Mix gently with a
spatula and transfer the jelly into a small jug for convenient pouring.

3. Pour around 90-100 g of strawberry jelly on top of the completely

cooled cheesecake.

4. Place it in the fridge for 30 minutes to allow the jelly to set

completely. Do not freeze the cheesecake with a jelly layer.

143
 Strawberry Heart Cheesecake
for 1 heart-shaped cake d=16 cm and h=4.5 cm

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled assembled cheesecake

Take the chilled cheesecake out of the fridge. Normally, the cake ring
will slide off easily, but if it doesn’t, warm it up with a heat gun to make
the unmolding process easier.

DECORATING THE CHEESECAKE

Ingredients

• Stabilized vanilla Chantilly cream

• Unmolded cheesecake

1. Transfer the stabilized vanilla Chantilly cream into the mixer bowl
and whip it with the whisk attachment until a very light, airy, but
stable texture that resembles soft serve ice cream. Do it at medium
speed first, increasing the speed gradually.

2. Transfer the whipped cream into a piping bag fitted with an open
star tip d=12 mm and pipe it on top of the strawberry jelly layer,
creating a beautiful rim of Chantilly beads and leaving the center of
the cheesecake clean.

To watch how the Chef assembles

the cheesecake, click on the link below

https://youtube.com/shorts/bJgfyuZvuIw

144
 YOU MAY ALSO LIKE THESE RECIPE E-BOOKS
WITH FOOLPROOF TECHNIQUES

THE BIG MODERN MOUSSE CAKES

CUPCAKE BOOK RECIPE BOOK
bit.ly/3SXszhS bit.ly/3L2PNBa

IMPRESSIVE CHOCOLATE ULTIMATE TARTS &

PASTRIES by Karim Bourgi TARTLETS RECIPE BOOK
bit.ly/3Zt5jdK bit.ly/3yflyiG

www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

Copyright©2023 International Pastry Academy KICA, All rights reserved