Cheesecake Classic

Working Method

Graham Crakers

Cut the flour, sugar, salt, baking soda, and 85 grams of mimetic to a sandy texture. and add the honey and water. Laminate at 3mm, dock, and bake. When cooled down, process it to powder and add the 317 gr of melted mimetic incorporation and shape the bottom of the cheesecake ring (ex: 120gr for a 16cm diameter ring)

Cheesecake Filling

Apply the Deli cheesecake directly from the pail to the ring.

Decoration

Whip the cream to a stiff peak and pipe

Assembling

In a pre-greased ring apply, press down the graham cracker, and cool down. Add the Deli cheesecake and bake. When baked cool down and let mature in the fridge for 24 hours before serving or freezing.

Discover Nutrition info

244.78Kcal
Energy

1021.67Kj
Energy

12.52g
Fat

7.61g
Saturates

28.3g
Carbohydrates

18.1g
Sugars

Nutrition information


Energy 244.78Kcal
Energy 1021.67Kj
Fat 12.52g
Saturates 7.61g
Carbohydrates 28.3g
Sugars 18.1g
Fibers 3.16g
Protein 4.98g
Salt 0.44mg