Fruit Meadow Cheesecake
Fruit Meadow Cheesecake — a Zeelandia recipe in 3 components, makes 4 cheesecakes, about 17 cm in diameter. Uses Zeelandia Arabesque White Couverture 29% 5 kg, ZEELAsoftSER Vanilla Cream Cheese 12 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- baking temperature (cheese mass)
- 180 °C
- baking time (cheese mass)
- 60 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Q´ki Chocolate | 500 g |
| Margarine (80% fat) | 75 g |
| Water | 35 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 600 g |
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 500 g |
| Cheesecake curd cheese | 1000 g |
| Eggs | 300 g |
| Lemon juice | 10 g |
| Lemon zest | 5 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mixed fruit | 200 g |
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 60 g |
Method
- Base
Mix all ingredients on low speed until a crumble forms (using a flat beater). Spread the mass evenly into four rings about 17 cm in diameter (about 150 g per piece).
- Cheese mass
Melt the Arabesque chocolate in a water bath or microwave. Mix the cheesecake curd cheese, eggs, ZEELAsoftSER, lemon zest and lemon juice until smooth. Combine with the melted chocolate.
Spread the mass evenly onto the bases (about 600 g per piece). Bake at 180°C for about 60 minutes. Allow to cool.
Decoration (to taste): decorate the cheesecake with fresh fruit. Cover the surface of the cheesecakes with Paletta Neutral Gel.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.