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Cheesecake

Cheesecake made with Debic Cream Plus Mascarpone, black fruit, and a white chocolate glaze.

Berry Chocolate

Cheesecake

Debic Professionals

Debic

Ingredients

Cream cheese mousse

180 g sugar

80 g water

200 g whole eggs

1 vanilla pod

1 lime

28 g gelatin mass

500 g Debic Cream Plus Mascarpone

200 g Debic Cream Cheese

Candied black fruit

220 g blueberry purée

80 g sugar

5 g pectin NH

1 g xanthan gom

Pate sucrée

250 g T55 flour

2.5 salt

150 g Debic Cake Butter

95 g icing sugar

35 g ground hazelnuts

50 g whole eggs

White chocolate glaze

80 g cocoa butter

80 g white chocolate

Fresh fruit mix

30 g water

50 g neutral glaze

200 g fresh blueberries

Debic products used

Cream Plus Mascarpone 1L

Cream Cheese

Cake Butter 4x2.5KG

Preparation

Cream cheese mousse

Heat the sugar and water to 121°C.

Pour onto the eggs and the vanilla.

Cool using a blender whisk.

Add the melted gelatin.

Add the Cream Plus Mascarpone with the Cream Cheese and the lime zest.

Candied black fruit

Warm the blueberry purée with half the sugar.

Add the rest of sugar, xanthan gom and the pectin NH.

Bring to a boil then cool.

Pour into 3.5 cm hemispheres then freeze.

Pate sucrée

Mix the flour, salt and Debic Butter together using a blender blade.

Add the icing sugar and the ground hazelnuts, then finish with the eggs.

Cover with cling film and leave in the refrigerator.

Roll out to 4 mm then cut using a 70-mm shape cutter.

Bake at 150°C for 15 minutes.

White chocolate glaze

Melt the cocoa butter with the white chocolate then set aside.

Fresh fruit mix

Warm the water and the glaze jelly.

Add the fresh blueberries.

Coat the berries and use for decoration.

Berry Chocolate

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