This cheesecake dessert combines a crunchy almond crust with a filling of Kiri® Professional Cooking & Spreading, whole eggs and cream. The Kiri® Professional Cooking & Spreading gives the cheesecake its full and creamy texture and flavour.
Cheesecake
Portions
-
+
Preparation time
240
minutes
Cooking time
45
minutes
Price category
–
Ingredients
The pie crust
- 100 g cake flour
- 25 g bread flour
- 20 g ground almonds
- 43 g granulated sugar
- 0.5 g vanilla sugar
- 1.5 g salt
- 90 g unsalted butter
- 30 g whole eggs
The filling
- 7 g cake flour
- 50 g granulated sugar
- 95 g Kiri® Professional Cooking and Spreading
- 195 g cream 35%
- 80 g whole eggs
The egg brush
- 9 g egg yolks
- 6 g cream 35%
Preparation
The pie crust
- In a food processor, add the flours, ground almonds, granulated sugar, vanilla sugar and salt. Pulse a few time to combine.
- Add the butter and blend again.
- Lastly, add the eggs and mix until there are no more flour pockets.
- Transfer to a dish covered in cling film and wrap tightly into a rectangle shape. Refrigerate for 2 to 3 hours (or overnight).
- Roll out the dough, turning it as you go. Transfer the dough to a tray, wrap it in cling film and refrigerate for 20 to 30 minutes.
- Cut a circle a few centimeters larger than the pan. Using a roller docker or a fork to make little holes.
- Transfer the dough in the pan.
- Press gently around the side, turning the pan as you go. Try to avoid overlapping the dough.
- Roll the rolling pin over your pan to cut excess dough.
- Lay a piece of baking parchment over the dough and fill with pie stones. Bake at 160°C for about 20 minutes.
- After 20 minutes, remove the pie stones and baking parchment. Return the pie cup to the oven, baking for 15 minutes at 160°C.
The filling
- Sift the flour and sugar.
- In a bowl, mix the Kiri® Professional and cream, adding it little by little, stirring well in between each addition.
- Next, add the eggs. There is no need to incorporate air.
- Filter and transfer to a bowl.
The egg brush
- Make the egg brush.
- Mix the egg yolk and cream. Strain and reserve.
Bake
- Brush the pie crust with the egg and cream mix. Bake at 200°C for 5 minutes.
- Pour the filling and bake at 200°C for 20 minutes.
- Transfer the pan over a cooling rack.
- When cooled down, remove from the tin and sprinkle with icing sugar on the edge of the pie. Serve cool.
Cheesecake
This cheesecake dessert combines a crunchy almond crust with a filling of Kiri® Professional Cooking & Spreading, whole eggs and cream. The Kiri® Professional Cooking & Spreading gives the cheesecake its full and creamy texture and flavour.
|
Portions 8 |
Preparation time 240 minutes |
Cooking time 45 minutes |
Cost per person € |
|
Ingredients The pie crust
The filling
The egg brush
|
Preparation The pie crust
The filling
The egg brush
Bake
|
Nutrional values
per 100g:
No nutrition values available
