104 g flour (11 % protein) 2 g baking powder 57 g finely ground almonds 57 g sugar 113 g Elle & Vire all Purpose butter 82% fat
CHEESECAKE CRUST
300 g Cheesecake pâte sablée 60 g Elle & Vire all Purpose butter 82% fat
SUPER CREAMY BASQUE CHEESECAKE FILLING
809 g Soft style cream cheese 360 g Mascarpone 27 g flour (11 % protein) 297 g eggs 324 g sugar 180 g Excellence whipping cream 35% fat 4 g vanilla extract with seeds
Combine the flour with the baking powder, ground almonds, sugar and butter until a homogenous mixture is obtained.
2
CHEESECAKE CRUST
Roll out the pastry to a thickness of 3 mm between two baking sheets. Prick the dough and bake in a 150°C convection oven for approximately 25 minutes. Let cool and reduce to crumbs in a food processor. Using the paddle attachment of the stand mixer, combine the ground cheesecake pâte sablée with the softened butter.
3
SUPER CREAMY BASQUE CHEESECAKE FILLING
Using a food processor, blend all the ingredients together without incorporating air.
4
ASSEMBLY & BAKING
Line the bases of the rings with aluminium foil, pressing it against the outer sides of the rings so that it stays in place. Butter the inside of the rings and line with an 8 cm wide strip of Teflon paper. Press 180 g of the cheesecake pâte sablée into the bottom of each ring. For 1000 g of basque cheesecake filling into each ring. Bake in a 220°C convection oven for approximately 25 minutes, turning the baking sheet every 10 minutes (for even baking). Let cool and place in the refrigerator overnight.
Recipes
