Cheesecake with Passion Fruit and Peach
Chocolate sponge, Cheese mass and Jelly — a Komplet recipe in 3 components, makes 1 tin 40 × 30 cm. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (chocolate sponge)
- 3 min
- baking temperature (chocolate sponge)
- 200 °C
- baking time (chocolate sponge)
- 15 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Komplet Chocolate Soft | 500 g |
| Oil | 300 g |
| Eggs | 250 g |
| Water | 50 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Kiddy Weiss LOW Transfat | 250 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 90 g |
| Egg yolk, liquid | 100 g |
| Icing sugar | 80 g |
| Mascarpone cheese | 400 g |
| Water 30°C | 90 g |
| Whipped cream | 500 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Passion Fruit-Peach Stabilizer | 130 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 60 g |
| Peaches | 400 g |
| Water | 170 g |
Method
- Chocolate sponge
Combine and mix the ingredients.
- Chocolate sponge
Spread on baking paper and bake.
- Cheese mass
Whisk the egg yolks with the icing sugar, add the mascarpone and the melted KOMPLET Kiddy Weiss.
- Cheese mass
Combine the KOMPLET Neutral Stabilizer with the water, add the cream whipped to 3/4, combine everything and mix to a uniform mass.
Assembly: pour 750 g of the cheese mass onto the chocolate sponge, cover with a second sponge layer and pour on the remaining mass. Level and leave to chill, then pour on the passion fruit-peach jelly.
- Jelly
Blend the peaches with a blender. Combine the KOMPLET Neutral Stabilizer and the KOMPLET Passion Fruit-Peach Stabilizer with the water. Add to the blended peaches and pour onto the last layer of cheese mass.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.