Sunny Cheesecake

You'll need:

(For 4 persons)

New: For 12 persons! Recipe and photo by Natalia Arevalo

Approximately Prep Time 5 hours

Coffee Cake (makes 1/4 sheet pan)

100 gram A.p Flour

1.75 gram Salt

2.5 gram Baking Powder

125 gram Sugar

50 gram Whole Eggs

60 gram butter milk

60 gram espresso (coffee)

35 gram Butter

Unbaked Cheesecake

400 gram Cream Cheese

114 gram Swiss Meringue

187 gram Heavy Cream (whipped)

1 sheet Gelatine Leave (GELITA Silver)

Passion Fruit Gelée

180 gram Passion Fruit Puree

62.5 gram Sugar

20 gram Water

3 sheets Gelatine Leaves (GELITA Silver)

White Chocolate Glaze

200 gram Milk

64 gram Glucose Syrup

4 sheets Gelatine Leaves (GELITA Silver)

480 gram White Chocolate

Food Coloring

Passion Fruit Meringue

100 gram Passion Fruit Puree

1 sheet Gelatine Leave (GELITA Silver)

235 gram Sugar

167 gram Egg Whites

Banana Toffee

300 gram Heavy Cream

150 gram Sugar

150 gram Banana

Preparation

  • Step 1

    Coffee Cake

    1. Cream butter and sugar.

    2. Add eggs and then sifted powders.

    3. Add butter milk and espresso coffee.

    4. Spread onto a half sheet pan. Bake for about 15 minutes at 180°C.

    5. Cool down and cut.

  • Step 2

    Unbaked Cheesecake

    1. Cream the cheese

    2. Warm up one part of the heavy cream and add the bloomed gelatin.

    3. Add the previous mixture to the cream cheese and incorporate.

    4. Fold meringue and cream in the cream cheese mixture.

    5. Portion.

  • Step 3

    Passion Fruit Gelée

    1. Warm up passion fruit, water, sugar.

    2. Add the bloomed gelatin.

    3. Portion.

  • Step 4

    White Chocolate Glaze

    1. Warm up milk and glucose syrup.

    2. Remove from the heat and add the bloomed gelatin.

    3. Add to the white chocolate and incorporate.

    4. Add food coloring (yellow and orange) creating a marble effect.

    5. Use at 28°C to cover the pieces.

  • Step 5

    Passion Fruit Meringue

    1. Make like a marshmallow.

  • Step 6

    Banana Toffee

    1. Make a dry caramel, deglaze with the cream, mix and reduce until it becomes sauce.

    2. Remove from the heat, add banana cubes.

    3. Portion and freeze.