IRCA | LEMON CHEESECAKE (COLD-PROCESS MAKING)

LEMON CHEESECAKE (COLD-PROCESS MAKING)

UNBAKED CHEESECAKE

Difficulty level

Ingredients

low-fat shortcrust pastry - crumbled g 150
chopped almonds g 50
caster sugar g 50
unsalted butter 82% fat - melted g 100
cinnamon powder g 2

Preparation

Mix all the ingredients in a planetary mixer with the paddle attachment.

Ingredients

IRCA CHEESECAKE g 500
water - lukewarm g 850
lemon juice g 150
LILLY NEUTRO g 100
whipped cream g 750
grated lemon zest - 1/2

Preparation

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.

Ingredients

MIRROR LIMONE - heated in the microwave to about 40°C qb
Final composition

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.