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Publication date: 28-Apr-2021

Categories:

• Recipes
• Advanced

Cheesecake ingredients

• 114 g eggs
• 20 g cornstarch
• 60 g Cordillera white chocolate 30%
• 120 g milk cream
• 65 g sugar
• 15 g powdered yogurt
• 110 g camembert or brie cheese
• 125 g cream cheese

Pulverized ingredients and decoration

• 100 g cocoa butter
• 100 g Cordillera white chocolate 30%
• 10 g fat-soluble white dye

Honey toffee ingredients

• 75 g sugar
• 30 g bee honey
• 120 g milk cream

Cookie crumble ingredients

• 100 g cookies of choice
• 120 g butter50 g sugar

Cheesecake preparation

• Blend all the ingredients until you get a smooth and fine cream.
• Cut strips of baking or wax paper, crumple them up and stretch again.
• Wrap the 7 cm cylindrical molds in diameter so that the edges remain very sharp.
• Fill each cylinder with 100 g of mixture and bake at 150 ° C in a water bath. Fill the mold halfway and bake for approximately 15 minutes.
• Let cool and freeze.
• Unmold and keep in the freezer.

Powdered preparation

• Melt the chocolate and butter separately.
• Mix both ingredients and dilute the white color and strain.
• Load an airbrush when the mix is at 40 ° C and spray the cheesecakes until they are completely white.

Honey toffee preparation

• Make a dry caramel with the sugar. When it turns an amber color, add the warm honey and heat a little more.
• Add the warm cream, deglaze and reduce a little. Strain and reserve cold.

Cookie crumble preparation

• Mash the cookies until they are powder. Mix them with the butter at room temperature and the sugar.
• When the dough is homogeneous, crumble into small pieces and bake for 10 minutes at 180 ° C. Refrigerate and reserve.

Assembly Present making a wedge-shaped cut and arrange a few pieces of cookie crumble on top and decorate with a few small lines of honey toffee.