LEMON CHEESECAKE (COLD-PROCESS MAKING)
|low-fat shortcrust pastry - crumbled
|unsalted butter 82% fat - melted
Mix all the ingredients in a planetary mixer with the paddle attachment.
|water - lukewarm
|grated lemon zest - 1/2
Combine lukewarm water with lemon juice and lemon zest, then add LILLY NEUTRO and mix with a whisk.
Add IRCA CHEESECAKE and keep on mixing with a whisk until you obtain a smooth cream.
Gently combine the whipped cream in two times.
Evenly spread a 0.5cm layer of crunchy base into a steel ring.
Slowly pour the cheesecake mousse onto the crunchy base, leaving a 2-3mm free space to the edge of the mould, and refrigerate for 4-5 hours at least.
Glaze the top with MIRROR LIMONE.
Refrigerate until the glaze hardens.
Remove the cake from the mould and top with some fresh lemon slices.