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American Cheesecake Mix malta American Cheesecake Mix malta American Cheesecake Mix malta American Cheesecake Mix malta American Cheesecake Mix malta

American Cheesecake Mix

1kg pack

Product Code: IRAMCH
Description:

Powdered mix for original American cheesecake with 35% of creamy cheese.

AMERICAN CHEESECAKE is a powdered mix which will allow you to make the original American Cheesecake very quickly and easily. Thanks to its 35% of fresh cheese content, you will be able to obtain a finished product with a truly exceptional taste, aroma and texture. With AMERICAN CHEESECAKE you can create many different versions of this delicious cake.

Price: € 11.85
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Description:

Recipe:

Recipe for 5 moulds Ø 14 cm - H 5 cm:

- Basic crust recipe:

Crumbled biscuits g 400

Melted butter g 160

Mix and use it as a base in the cheesecake ring, forming a 1/2 centimetre layer.

 

- Basic cheesecake cream recipe:

AMERICAN CHEESECAKE              g 1000

Lukewarm water (about 45°C)    g 1250

 

Mix all the ingredients in a planetary mixer equipped with a whisk, at low speed for about 2 minutes, until you get a smooth cream. Pour the cream into the rings and fill them by 3/4. Bake at 150-160°C for about 50 minutes. After cooling completely, remove from the ring and decorate the surface by spreading an even layer of the FRUTTIDOR you prefer.

 

TIP: to improve the flavour of your cheesecake, add 50 g of egg yolks to the above recipe.

 

Fruit variegated american cheesecake:

Recipe for two moulds – Ø 18 cm; H 5 cm

Biscuit base recipe:

Crumbled biscuits            g 200

Melted butter                  g 80

Mix all the ingredients and use some circle shapes for cheesecake as base, making a layer of about 0,5 cm.

Cream base for cheesecake recipe:

AMERICAN CHEESECAKE              g 1000

Lukewarm water (around 45°C)          g 1200

Cream 35% fat                                 g 150

Beat all the ingredients together in a planetary mixer with a whisk at medium speed for 3 minutes or until a smooth cream has been produced.

RECIPE DEVELOPMENT: Pour the cream obtained into the round shape moulds filling them by ¾. Variegate both at half- height and on the surface with FRTTIDOR. Bake at 150-160°C for about 50 minutes. After cooling, remove the mould and decorate the surface with BLITZ ICE TOP.

WARNINGS: it is suggested to use dark colours FRUTTIDOR such as strawberry, wild strawberry, wild berries, raspberry, blue berry, cherry and red cherry.

 

 

Modern cheesecake:

SHORTBREAD BASE        

TOP FROLLA    g 500

Butter   g 250

Yolks      g 50

Sugar     g 60

Knead all ingredients with paddle. Refrigerate for at least an hour. Roll out, make square tarts with 2 cm edge, and bake at 180-190°C.

AMERICAN CHEESECAKE:             

AMERICAN CHEESECAKE MIX         g 1000

Water                                              g 1250

Mix the ingredients with a whisk until mixture is smooth and creamy. Fill the silicone moulds in "quenelle" shape and bake at 150°C for about 20 min. Shock freeze and take them out from silicon.

On the bottom of cooked tart, place a thin layer of FRUTTIDOR MIX BERRIES, put the quenelle of cheesecake and decorate.

 

 

Mousse cheesecake:

Hazelnut short-pastry recipe:

TOP FROLLA       g 1000

Butter                 g 450

DELINOISETTE    g 250

Egg yolks              g 100

Knead all the ingredients in a planetary mixer equipped with a paddle until you obtain a well blended dough. Place in the refrigerator for an hour then roll out with a sheeter to a 5-6 mm thickness. Cut some short-pastry disks with the desired dimension then bake at 180°C for about 10-12 minutes.

Mousse cheesecake recipe:

AMERICAN CHEESECAKE               g 1000

Water (35°C)                                   g 1250

Lemon juice                                     g 50

Cream 35% fat                               g 800

LILLY NEUTRAL                              g 200

Cold water                                      g 100

Mix water and AMERICAN CHEESECAKE with a whisk then add the lemon juice. Whip the cream by 3/4 with LILLY NEUTRAL and cold water then gently combine with the mixture previously prepared. Put the short-pastry disks into some steel cylinders lined with a strip of acetate in the inside. Pour the mousse to the rim and place in refrigerator for at least 4 hours. Cover by using FRUTTIDOR and decorate.

 

Strawberry and cream cheesecake:

Biscuit base recipe:

IRCA GENOISE   g 500

Honey                  g 25

Whole eggs        g 600

Whip all the ingredients and roll out the dough of 1 cm thickness on ovenproof paper, then bake for a short time at 220-230°C with the valve closed. After baking, let cool for a few minutes, then cover with plastic sheets in order to avoid drying. Put into the freezer until the time of use.

Cream Cheesecake recipe:

AMERICAN CHEESECAKE               g 500

Lukewarm water (around 45°C)          g 650

LILLY NEUTRAL                               g 100

Cream 35% fat                                 g 500

Mix water with LILLY NEUTRAL. Add AMERICAN CHEESECAKE and continue mixing with a whisk until smooth and creamy. Whip the cream to a soft consistency, then add it gently to the previous mixture.

Cream Cheesecake recipe:

AMERICAN CHEESECAKE               g 500

Lukewarm water (around 45°C)           g 650

JOYPASTE PASTRY FRAGOLA        g 70

LILLY NEUTRAL                               g 100

Cream 35% FAT                              g 400

Mix water with JOYPASTE PASTRY and LILLY NEUTRAL. Add AMERICAN CHEESECAKE and continue mixing with a whisk until smooth and creamy. Whip the cream to a soft consistency, then add it to the previous mixture.

RECIPE DEVELOPMENT:

Fill a round shape mould or a semifreddo mould with a triacetate strip, put a disk of Biscuit on the bottom and pour Strawberry Cheesecake in the mould by a half. Put into a blast chiller and, when frozen, remove the mould. Decorate the surface with JOYFRUIT STRAWBERRY, chocolate decorations and macarons.

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