CARAMEL BASQUE CHEESECAKE

Component Breakdown per piece

QUANTITY
- 150g Cheesecake sable base +
cheesecake crunch
- 750g Isigny caramel Basque cheesecake

PREPARATION
- 6 inch diameter x 5 cm H
- 6 inch diameter x 5 cm H

MOULDS/TOOLS
- Inox ring
- Inox ring

CHEESECAKE SABLE BASE

1. Mix together gently with the paddle the butter and sugar
in a mixing bowl.
2. Add almond powder and finish with the flour / baking
powder.
3. Laminate to 3 mm, then freeze it.
4. Bake at 150°C / 20-25 minutes til golden brown colour
and cool it down to room temperature.
5. Blend the sable base with the robocoupe to get a powder.

CHEESECAKE crunch

1. Melt the white chocolate to 40°C, add the feuilletine and
mix well.
2. Add soft butter and the baked the cheesecake sable base.

Mango - lime ganache

1. In a bowl, place mascarpone, cream cheese and vanilla extract.
2. Cook as a regular pastry cream milk, yolks, sugar and
cornstarch. Pour over the previous mixture, add the melted Isigny
caramel cream and start to blend it.
3. Add eggs progressively, then, cornstarch, cream and blend all
together without incorporating air bubbles til you get a smooth
texture.

ASSEMBLY PROCESS

1. Prepare the rings with two layers of aluminium foil at the bottom and a Japanese baking sheet on the side
of the ring (To unmold easily later). Prepare the crunch and spread 150gr into the ring. Let it set in the freezer.
2. Prepare to unmould the Isigny caramel Basque cheesecake cream and pour 750gr over the crunch.
3. On a tray with edges, pour some water (2 cm high around the ring) and bake the cheesecake on it at 200°C,
fan 2, damper open, for 30-35 minutes (half way into the baking process, you can turn the tray to have an even
colouration on the surface of the cheesecake). Final temperature in the middle of the cheesecake: 70°C.
4. Cool it down at room temperature, then place at 3°C overnight. The next day unmould the ring.