Apple and white chocolate cheesecake

Apple and white chocolate cheesecake
Medium
Makes: 24
  • Good to go
Enjoy this byte-sized desert, inspired by classic cheesecake with amazing fresh apple taste.
Enjoy this byte-sized desert, inspired by classic cheesecake with amazing fresh apple taste.
Shelf life:
1 month
Conservation:
+16°C
Containing: 6 Components
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Featured Ingredients

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Infused cream

Ingredients

  • 8.8 oz
    Cream
  • 0.4 oz
    Chamomila tea

Preparation

  1. Bring cream to a boil.
  2. Add chamomile to cream and let it infuse for 5 minutes.
  3. Strain and use.

Cheese ganache

Ingredients

Preparation

  1. Warm up cream and butter to 85°C.
  2. Pour over melted chocolate, and blend with a hand blender.
  3. Add cream cheese and blend until cheese is combined.
  4. Cool down the ganache at 27°C and use it.

Apple jam

Ingredients

  • 6.7 oz
    Apple cut on brunoise
  • 8.8 oz
    Apple puree
  • 1.8 oz
    Sugar
  • 0.2 oz
    Pectin NH
  • 0.7 oz
    Lemon juice

Preparation

  1. Warm apple puree to 40°C.
  2. Mix sugar with Pectin NH.
  3. Cook for 3 min.
  4. Add brunoise apple and cook until 106°C.
  5. Once the jam has cooled down add lemon juice.

Lemon short bread

Ingredients

  • 4.4 oz
    Butter
  • 1.9 oz
    Icing sugar
  • 6.3 oz
    Flour
  • 0.2 oz
    Lemon zest
  • 0.4 oz
    Lemon juice

Preparation

  1. Combine all ingredients in a mixer with the paddle attachment and knead the dough until combined.
  2. Roll dough in between 2 baking papers to 1,5mm. Put in a chiller to rest for 2 hours.
  3. Cut the dough into 3cm x 1,5cm.
  4. Bake the dough in between 2 silpans at 160°C 8min.

 

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