Recipe Peach burnt cheese cake

To prepare this dish

Ingredient list

Snowskin dough

140 g glutinous rice flour (fried)
170 g icing sugar
50 g shortening
160 g cold water

Burnt cheesecake

500 g French cream cheese
150 g sugar
3 g salt
125 g eggs
15 g T55 flour
240 g Excellence whipping cream 35% fat
50 g Sosa gelcrem cold

Peach compote truffle

250 g white peach purée
4 g NH pectin
25 g sugar
30 Valrhona® white chocolate truffle shell

Assembly

25 g snowskin dough
SQ Sosa® peach naturel aroma
SQ hydrosoluble orange intense coloring agent
25 g burnt cheese cake
1 peach compote truffle

Elle & Vire products used

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Snowskin dough

   Boil the water and cool down. 

   Mix the glutinous rice flour, icing sugar and shortening with cold water. 

   Knead well to form a dough. 

   Portion 25g each, wrap with filling and shape into mooncake mold. 

   Chill and serve as desired. 

2. 2

   Burnt cheesecake

   Using a paddle attachment, combine the cream cheese, sugar and salt and cream till smooth.

   Gradually add in the eggs.

   Add in the flour and gently incorporate the whipping cream.

   Pour into cake tins and bake at 190°C until the top is well caramelized.

   Allow to cool completely.  

   Blend in a robocoup with the gelcrem cold until a smooth thick paste is formed.

3. 3

   Peach compote truffle

   Mix the sugar and pectin together. 

   Add to the the white peach puree and bring to a boil. 

   Pipe into the truffle shells and keep in the chiller. 

4. 4

   Assembly

   Encase the truffle shell in the burnt cheese cake. 

   Roll out snowskin dough and wrap with the filling above. 

   Mold.

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A few words about the author…

Then Chui Foong