TROPICAL CHEESECAKE by Michael Kwan

Tropical Cheesecake du chef Michael Kwan

HomeOur recipesTROPICAL CHEESECAKE by Michael Kwan

  • Icône représentant le temps de préparation de la recette For 16 person
  • Icône représentant le temps de préparation de la recette Difficulties Difficult

Preparation

  1. CHEESECAKE BISCUIT BASE

    1. Blitz digestive and sea sait to crumb.
    2. Make the butter pomade and add to the crumb.
  2. JAPANESE GENOISE SPONGE

    1. Whisk egg yolks, sugar (1) and honey until they reach a sabayon consistency.
    2. Prepare a French meringue by whipping the egg whites and sugar (2).
    3. Heat the milk and butter together to 40°C (104° F).
    4. Fold the meringue into the sabayon, followed by the sieved flour. Remove a small portion of the mixture to lighten the milk and butter mixture before fully incorporating it back.
    5. Bake in deck aven 60°C (140° F).
  3. PASSION SYRUP

    1. Heat gently, stirring until the sugar dissolves.
    2. Simmer for 1-2 minutes, then cool before use.
  4. FROMAGE BLANC CHANTILLY

    1. Heat cream, sugar, and pectin.
    2. Stir in gelatin, cool, and mix in fromage blanc.
    3. Chili and whip to soft peaks.
  5. BAKEDCHEESECAKECREAM

    1. Mix the Fromage Blanc, cream cheese and caster sugar until smooth.
    2. Gradually add the whole eggs, egg yolks, and cream.
    3. Fold in the sieved flour and sait until fully incorporated.
  6. TROPICAL GEL

    1. Mix manga, passion, banana, and pineapple purees in a bowl.
    2. Gradually whisk in the Ultratex until the mixture thickens to a gel-like consistency. BI end with an immersion blender for a smoother texture if needed.
  7. FROMAGE BLANC ICE CREAM

    1. Heat water to 40°C (104° F), mix in the combined dry ingredients, and cook to 80°C (176° F).
    2. Add the puree and let the mixture mature overnight.
    3. Then incorporate the fromage blanc and churn.
    4. Freeze the ice cream into large and small sphere molds.
  8. MERINGUE

    1. Whip the egg whites with sugar, then mix in the icing sugar and nougasec before whipping again.
    2. Pipe into 8 cm rounds.
  9. ASSEMBLY PROCEDURE

    1. Spread the cheesecake biscuit base into a 58 x 38cm frame.
    2. Place the japanese genoise on top of the cheesecake biscuit base.
    3. Soak the sponge with 300g of passion syrup.
    4. Spread the baked cheesecake mixture over the soaked genoise and bake at 100°C (212° F) with fan setting 2 for 60-70 minutes, or until set.
    5. Freeze the baked cheesecake and eut into 12x6cm pieces. Each frame yields 54 pieces.
    6. Decorate with fromage blanc ice cream spheres, meringues and tropical gel sphere
    7. Pipe small drops of tropical gel on the plate.
Présentation du chef Michael Kwan