Bergamot Cheese Cake

A twist to the typical cheese cake, with cream cheese



For 10 servings

Lemon crumble

109 g Debic Crème Butter

121 g sugar

2 lemons, the zest

121 g almond powder

146 g flour

Lime confit

49 g sugar

8 g pectin NH

226 g orange juice

110 g bergamot puree

6 g earl grey tea

Cream cheese mousse

27 g sugar

10 g water

27 g egg yolk

58 g milk

17 g gelatin mass (1:5)

83 g white chocolate

207 g Debic Stand & Overrun

83 g Debic Cream Cheese


Cream cheese mousse

Heat the sugar with a little water and bring to a boil (118°C).

Pour slowly over the whipped egg yolks and whip till medium peak.

Simmer the milk in a separate saucepan and add the gelatin mix.

Pour over the white chocolate and reduce heat to 40°C.

In a separate bowl, whip the Stand & Overrun and Cream Cheese together.

Combine the whipped egg yolk mixture (pâte à bombe) with the chocolate mixture then fold in the whipped cream.

Lemon crumble

Mix the Crème Butter, sugar, lemon zest, and almond powder till it is smooth.

Add the sifted flour.

Stop when it starts to get crumbly.

Portion in molds of 5 cm x 9 cm.

Bake the crumble at 160°C for 20 minutes.

Lime confit

Combine the sugar and pectin.

Add to the orange juice, bergamot puree and earl grey tea.

Bring to the boil all together for 1 minute.

Strain the tea and pour in a Silpat®.



Cool down and clean the molds. Pour the cream cheese mousse inside and freeze. Unmold the cakes and place them on top of the pate sablé. Decorate with whipped cream cheese on top and place in between orange segments. Finish with the lime confit and edible corn flowers.