COFFEE AMERICAN CHEESECAKE
A SPECIALTY OF THE AMERICAN PASTRY TRADITION ENRICHED WITH A TEMPTING DELICIOUS TOPPING
|chopped biscuits||g 200|
|unsalted butter 82% fat - melt||g 80|
Combine the two ingredients then spread the mixture in a half-centimetre layer at the bottom of the steel rings for cheesecake.
|AMERICAN CHEESECAKE||g 250|
|water - at 35°C||g 300|
|liquid cream 35% fat||g 40|
In a planetary mixer with a whisk attachment, whip all the ingredients together at medium speed for 3 minutes, until you get a smooth creamy texture.
Use the coffee cheesecake cream to fill the steel ring ¾ full.
Smooth with a spatula and fill up with the unflavoured cheesecake cream.
Smooth it well, then bake at 160°C for about 50 minutes.
When they have completely cooled down, glaze with BLITZ ICE TOP and decorate with JOYTOPPING AL CAFFÈ.