LEMON CHEESECAKE (COLD-PROCESS MAKING)
|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|
Mix all the ingredients in a planetary mixer with the paddle attachment.
|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|
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.