White chocolate and camembert cheesecake

Publication date: 28-Apr-2021


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.
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