The Big Cheesecake Book 1

THE BIG
CHEESECAKE BOOK
18 foolproof recipes
edition
edition
THE BIG
CHEESECAKE BOOK
18 foolproof recipes
Photography by Natalia Khoroshaieva

and Dmytro Khoroshaiev
A classic and a much-loved favorite,
cheesecake is a must-have recipe for any
baker. With these 18 decadent cheesecake
recipes you are sure to impress your guests
with your flavors and expertise.
The Big Cheesecake Book will show you

to make the fruity Banana Cheesecake,
impress your loved ones with a zesty Lemon
Cheesecake and craft the perfect Strawberry Cheesecake.
If you prefer no-bake cheesecakes then this wonderful collection

of recipes includes a delicately sweet Mango Cheesecake, as
well as the family favorite Oreo Cheesecake and a chocolate
lover’s dream, the Triple Chocolate Cheesecake. If you’re looking
for something for a dinner party look no further than the no-bake
Raspberry-Mojito Cheesecake.
If you’re baking for a more refined palate then try the Cappuccino
Cheesecake or our delicious Chestnut and Blackcurrant
Cheesecake.
Looking for a crowd pleasing dessert? We have included classic

but enticing flavors such as caramel, chocolate, carrot, hazelnut
and pistachio. Any of these are sure to be a hit with all your friends
and family!
If you’re baking for a special occasion then this book has you
covered. Opt for one of our more seasonal recipes such as
Strawberry Heart Cheesecake, Gingerbread Cheesecake,
Spiced Pumpkin Cheesecake or Speculoos Cheesecake.
This book will provide you with clear step-by-step instructions

to help you make the perfect cheesecake all while mastering
culinary techniques and improving your skills. Each recipe is
accompanied by a short easy-to-follow video of assembly for
extra help if needed. Happy baking!
Tetyana Verbytska
Founder of KICA Edition
Contents
Banana Cheesecake 7
Cappuccino Cheesecake 14
Caramel Cheesecake 23
Carrot Cheesecake 31
Chestnut and Blackcurrant Cheesecake 39
Chocolate Cheesecake 47
Gingerbread Cheesecake 55
Hazelnut Praline Cheesecake 62
Lemon Cheesecake 70
No-Bake Mango and Passion Fruit Cheesecake 78
No-Bake Oreo Cheesecake 86
No–Bake Raspberry-Mojito Cheesecake 93
No–Bake Triple Chocolate Cheesecake 102
Pistachio Cheesecake 110
Speculoos Cheesecake 118
Spiced Pumpkin Cheesecake 127
Strawberry Cheesecake 133
Strawberry Heart Cheesecake 141
BANANA
CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
Banana Cheesecake
GELATIN MASS
Ingredients Total weight: ~ 14 g 100%
• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%
1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.
SHORTBREAD
• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%
1. Mix the sifted icing sugar, sifted flour, almond powder and the sea
salt in a mixer bowl.
TIP
• Instead of almond powder, you can use any nut powder of
your choice. Alternatively, you can skip this ingredient if you
wish – simply add an extra 30 g of flour to the mixture.
2. Add the cold diced butter and process the mixture into fine
powder using a paddle attachment. Then add the eggs and mix
just until combined.
8
Banana Cheesecake
SHORTBREAD
3. Roll the dough into a layer 2–3 mm thick between two parchment
paper or acetate sheets and bake it at 150 °C / 302 °F for
15–20 minutes until golden brown.
4. Cool the shortbread down at room temperature and then grind it

into powder in a food processor.
CHEESECAKE CRUST
• Baked and ground shortbread 420 g 83%

• Butter 82% 80 g 16%
• Lime zest 5g 1%
1. Mix the shortbread crumbs with lime zest and soft butter.
2. Put 350 grams of this mixture into a cake ring (d=18 cm and h=6 cm)
and press it against the sides of the ring to form even borders.
3. Put the rest of the mixture (150 g) into the cake ring and press it to
make the bottom part of the cheesecake crust.
4. Place the cheesecake crust in the fridge for 30 minutes to stabilize.
BANANA AND LIME CHEESECAKE MASS
• Cream cheese 65% 455 g 60%

• Sugar 66 g 9%
• Banana puree 120 g 15%
• Lime zest 10 g 1%
• Chilled cheesecake crust
1. Mix the room-temperature cream cheese, sugar and lime zest in a

stand mixer using a paddle attachment. Once the mixture becomes
smooth, gradually add the room-temperature eggs and banana
puree, and mix until homogeneous.
2. Pass the mixture through a fine strainer. Incorporate any lime zest
left in the strainer back into the mixture.
9
Banana Cheesecake
BANANA AND LIME CHEESECAKE MASS
3. Pour the cheesecake mass into the cheesecake crust, making sure
the layer is even.
4. Preheat the oven to 200 °C / 392 °F and inject it with steam. Place
the cheesecake inside the oven and reduce the temperature
to 100 °C / 212 °F. Bake for 40–50 minutes. When ready, the
cheesecake should be set on the sides, but jiggle in the middle.
5. Leave the cheesecake to cool down completely at room

temperature and then place it in the fridge.
BANANA CREAM
• Banana puree 32 g 29%

• Gelatin mass 5g 4%
• Whipping cream 35% 75 g 67%
1. Heat the banana puree to 35–40 °C / 95–104 °F, add the melted
gelatin mass, and mix well.
2. Pour the cold cream into a mixing bowl and whip it with a whisk
attachment on medium speed until it increases in volume and turns
light and fluffy.
3. Fold a little bit of the whipped cream into the banana puree mixture,
which should be around 30 °C / 86 °F. Add the rest of the whipped
cream and mix.
10
Banana Cheesecake
ASSEMBLY
Ingredients
• Chilled cheesecake
• Banana cream
• Fresh bananas 3 pcs
• Lime juice 20 g
1. Once the cheesecake has cooled down completely, remove the

cake ring by gently warming it with a heat gun.
2. Then apply the banana cream to the top of the cheesecake and
smooth its surface with an offset spatula.
3. Slice the bananas in half lengthwise. Arrange the banana slices so

that they are flat-side down and lined up next to each other. Using a
cake ring (d=16 cm), cut out a disk from the banana slices – this will
be used to be able to cover the surface of the cheesecake. Flip the
bananas over and, using an offset spatula, transfer them to the top of
the cheesecake, making sure they are flat-side up.
4. Brush the banana layer with some lime juice.
SWISS MERINGUE
• Egg whites 50 g 33%

• Sugar 100 g 67%
1. Combine the egg whites and sugar in a bowl and place it over
a saucepan filled with boiling water. Cook the mixture, whisking
constantly, until it reaches 60 °C / 140 °F.
2. Remove the mixture from the heat and transfer it to a stand mixer
bowl. Whip it on medium speed until a stable and glossy meringue
is obtained.
3. Transfer the meringue to a piping bag fitted with a 14-mm round tip.
Use the meringue immediately.
11
Banana Cheesecake
DECORATING THE CHEESECAKE
Ingredients
• Assembled cheesecake
• Swiss meringue
• Lime 1 pc
1. Pipe the meringue in domes along the edge of the cheesecake.
2. Decorate the cheesecake with a sprinkling of fresh lime zest.
To watch how the Chef assembles

the cupcakes, click on the link below
https://youtube.com/shorts/sqUfVqGra9U
12
CAPPUCCINO
CHEESECAKE
Cappuccino Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
COFFEE CHANTILLY CREAM
• Espresso 15 g 7%
• Muscovado sugar 15 g 7%
• Gelatin mass 10 g 4%
1. Pour coffee in a saucepan, add the sugar and the gelatin mass.
Heat everything to about 80 °C / 176 °F, until the sugar dissolves
and the gelatin melts.
2. Remove the saucepan from the heat, add the cream cheese and
briefly mix with a spatula.
3. Pour this mixture into a measuring cup and process it with a hand
blender to create an emulsion.
15
COFFEE CHANTILLY CREAM
4. When all the ingredients have combined, add the cold whipping
cream and mix with a spatula.
5. Cover the Chantilly cream with plastic wrap in contact and place
it in the fridge to stabilize for at least 6 hours, although overnight is
preferred.
6. Before using, whip until increased in volume and a light, but stable
texture.
ALMOND SHORTBREAD

• Salt 1g <1%
• Butter 82% 75 g 25%
1. Put the flour and the icing sugar, both sifted, into a mixer bowl. Add
the sea salt and the almond powder. Finally, add cold diced butter
and using a paddle attachment mix all the ingredients at low speed
until a sandy texture is obtained.
TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 20 g of flour to the mixture.
2. When the mixture resembles wet sand and turns yellowish, add the
eggs and mix just until combined so as not to develop the gluten.
The finished dough should be soft, smooth and pliable.
3. Roll out the dough to a thickness of 2–3 mm between two

parchment paper or acetate sheets.
4. Remove one parchment paper sheet, transfer the dough to a

baking tray and bake at 150 °C / 302 °F for 15–20 minutes until
golden brown. It is best to bake with a fan mode on. If you don’t
have a fan assisted oven, then keep in mind that the baking time will
be longer.
5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.
16
ALMOND SHORTBREAD
6. Break the shortbread into pieces and grind it into powder in a food
processor. You can also crush the shortbread by placing it in a
plastic bag and using a rolling pin.
7. Transfer the crumbs into a clean bowl.
CHOCOLATE SHORTBREAD

• Cocoa powder 20 g 7%
• Sea salt 1g <1%
• Butter 82% 75 g 27%
1. Put the sifted flour and icing sugar into a mixer bowl. Add cocoa
powder, sea salt and diced butter. All the ingredients should be
either cold or at about 18–20 °C / 64–68 °F.
2. Process the mixture with a paddle attachment until the texture

resembles wet sand. Mix at low speed first, increasing it gradually.
3. Stop the mixer and add the eggs. Mix briefly just to combine. You
should get soft, pliable and cold to the touch dough.

5. Bake for 20–25 minutes at 150 °C / 302 °F until golden brown.
6. Cool the shortbread completely at room temperature. It will take

approximately 30 minutes.
17
CHEESECAKE CRUST
• Baked and ground 250 g 55%

almond shortbread
• Butter 82% (1) 50 g 12%
chocolate shortbread
• Butter 82% (2) 30 g 7%
1. Mix the almond shortbread crumbs with the room-temperature

butter (1) in a bowl using a spatula. You should obtain a crumbly
texture, which holds the shape well when pressed.
2. Mix the chocolate shortbread crumbs with the room-temperature

butter (2) in a separate mixing bowl using a spatula.
3. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with
parchment paper or a silicone sheet. Alternating the layers of
plain and chocolate shortbread mixture, make the sides of the
cheesecake crust first.
4. Then put the rest of the mixture into the cake ring and press to
make the bottom part of the cheesecake crust.
5. Place the cheesecake crust in the fridge for 10–15 minutes to

stabilize.
ASSEMBLY
Ingredients
• Stabilized cheesecake crust

• Baked ganache
• Cheesecake mass
18
BAKED GANACHE
• Dark chocolate 70% 50 g 15%

• Milk chocolate 40% 50 g 15%
• Milk 3.2% 120 g 37%
1. Pour the whipping cream and milk in a saucepan. Warm the mixture
up to 80 °C / 176 °F or bring it to a boil.
2. Meanwhile, combine dark and milk chocolate in a measuring cup.

Remove the saucepan from the heat, pour some hot liquid over the
chocolate and mix with a spatula.
3. When the chocolate has melted, add the rest of the liquid and mix
with a spatula. Do not add all the liquid at once so as not to make
chocolate overheated and seized.
4. Add the eggs and process the mixture with a hand blender until
smooth and homogeneous.
5. Pour the mixture into the prepared cheesecake crust and bake
at 120 °C / 248 °F for around 35–40 minutes. When ready, the
ganache should set on the sides but jiggle in the middle slightly.
6. Leave the cheesecake to cool completely at room temperature,

then place it in the fridge for 1 hour.
CHEESECAKE MASS

• Cornstarch 10 g 1%
• Espresso 15 g 3%
1. Put the cream cheese into the mixer bowl. Add the muscovado
sugar, whipping cream, cornstarch, espresso and briefly mix with
a paddle attachment on low speed to combine. All the ingredients
should be of the same temperature.
19
CHEESECAKE MASS
TIP
• If you make the cheesecake mass in a stand mixer, it’s best to work
with room-temperature (18–20 °C / 64–68 °F) ingredients. If you are
using a food processor, then use either cold (3–4 °C / 37–39 °F) or
room-temperature ingredients.
2. Gradually introduce the eggs. Wait until the first portion mixes in well,
and only then add the next portion. Mix until shiny and creamy.
3. Pass the mixture through a fine sieve and pour it on top of the cold
baked ganache.
4. Place the cheesecake in the oven, preheated to 200 °C / 392 °F, and
reduce the temperature 120 °C / 248 °F. Bake the cheesecake for
about 35–40 minutes.
5. When ready, the cheesecake should set on the sides but jiggle in the
middle. Leave it to cool completely at room temperature for around
1.5–2 hours. Then place it in the fridge for 2–3 hours more in order to
cool down completely (to 3 °C / 37 °F).
UNMOLDING THE CHEESECAKE
Ingredients
• Well-chilled assembled cheesecake
Take the assembled cheesecake out of the fridge. Normally, the cake
ring will slide off easily, but if it doesn’t, warm it up with a heat gun to
make the unmolding process easier. Unmolded cheesecake is ready to
be decorated.
20
Ingredients
• Cocoa nibs 10 g
• Stabilized coffee Chantilly cream
• Cooled unmolded cheesecake
1. Transfer the stabilized coffee Chantilly cream into a mixer bowl and
whip with the whisk attachment until a very light, airy, but stable
texture. Whip at medium speed first, increasing it gradually. The
whipped cream should be used immediately.
TIP
• For best whipping, the indoor temperature has to be not higher
than 22 °C / 72 °F. If it is higher, then you can place the mixer
bowl and the whisk attachment in the freezer before you start
whipping, and work fast.
2. Transfer the whipped cream into a piping bag fitted with an open
star tip d=15 mm and pipe shells along the edge of the cheesecake,
creating a beautiful rim.
3. Sprinkle the piped Chantilly cream with cocoa nibs.

the cheesecake, click on the link below
https://youtube.com/shorts/1-tsbpLJkng
21
CARAMEL
CHEESECAKE
Caramel Cheesecake
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
1. Put the flour and icing sugar, both sifted, into a mixer bowl. Add
the sea salt and almond powder. Next, add cold diced butter and,
using a paddle attachment, process all the ingredients on low
speed until a sandy texture is obtained.
TIP
• Instead of almond powder, you can use any nut powder of
your choice. Alternatively, you can skip this ingredient if you
wish – simply add an extra 30 g of flour to the mixture.
2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.
3. Roll the dough out to 2–3 mm thick between two parchment

paper or acetate sheets.
4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on. In
case you don’t have a fan assisted oven, mind the fact that the
baking time will be longer.

7. Transfer the crumbs into a clean bowl and set aside.
24
Caramel Cheesecake
CHEESECAKE CRUST WITH SESAME SEEDS

• White sesame seeds 40 g 8%
• Black sesame seeds 20 g 4%
• Butter 82% 80 g 16%
1. Put white sesame seeds in a saucepan and toast them on medium

heat, shaking the pan constantly to ensure even light browning.
2. Mix the shortbread crumbs with toasted white sesame seeds and
black sesame seeds. Add the room-temperature butter and mix
with a silicone spatula.
3. Add 390 grams of the mixture into a cake ring (d=18 cm and
h=4.5 cm) and press it to the sides of the ring to form even borders.
Then put the rest of the mixture into the cake ring and press to
make the bottom part of the crust.
4. Put the cheesecake crust in the fridge or freezer for 10–15 minutes
to stabilize.
SOFT CARAMEL
• Sugar 145 g 30%

• Glucose/corn syrup 120 g 25%
• Sea salt 2g <1%
• Butter 82% 40 g 8%
• Vanilla 1 pod <1%
1. Place the whipping cream, vanilla seeds and the vanilla pod itself
into a saucepan. Add sea salt and butter. Bring everything up to
80 °C / 176 °F or to the boiling point. Remove the saucepan from
the heat and let the mixture infuse for 10–15 minutes.
TIP
• The infused cream mixture should be hot when poured into
the hot caramel. If it cools, reheat it before using.
25
Caramel Cheesecake
SOFT CARAMEL
2. Meanwhile, put the glucose syrup in a saucepan. Add the sugar

and start heating everything at medium heat to a temperature
of 185 °C / 365 °F and a golden brown color. If you prefer lighter
caramel, you can stop the preparation at 175–180 °C / 347–356 °F.
3. Remove the caramel from the heat and gradually pour in the hot
cream mixture, stirring constantly.
4. When everything is incorporated, place the saucepan back on the

stove and cook the caramel to 107 °C / 225 °F.
TIP
• If you overcook the caramel, just add a bit of water or milk to
it to decrease the concentration of sugar, and then cook the
caramel back to 107 °C / 225 °F.
5. Remove the saucepan from the heat, and let the caramel cool
down a bit for several minutes.
6. Strain it to remove the vanilla pod and to make sure that there are
no pieces of crystallized sugar left.
7. Process the caramel with a hand blender on low speed until

smooth and homogeneous.
8. Cover the finished caramel with cling film in contact and place it in
the fridge to cool down and stabilize.
ASSEMBLY
Ingredients

• Cheesecake mass
26
Caramel Cheesecake
CHEESECAKE MASS

• Soft caramel 180 g 24%
1. Put the room-temperature cream cheese, cornstarch and caramel

(either cold or hot) in the mixer bowl. Start mixing with a paddle
attachment on low speed until creamy, smooth and homogeneous.
Be careful so as not to overwhip the mixture.
2. Once the mixture turns smooth, gradually add the eggs, and
continue mixing at low speed until the texture turns shiny, smooth
and a bit more liquid.
3. Pass the mixture through a fine sieve and pour it into the prepared
cheesecake crust.
4. Place the cheesecake in the oven, preheated to 200 °C / 392 °F,

and immediately drop the temperature to 120 °C / 248 °F. Bake for
about 40–50 minutes. When ready, the cheesecake should set on
the sides but jiggle in the middle. You also can check the doneness
of the cheesecake using a probe thermometer: its internal
temperature has to be 65–70 °C / 149–158 °F.
5. Leave the cheesecake to cool completely at room temperature.

It will take about 1–2 hours. Then transfer the cheesecake in the
fridge for 2–3 hours more so that it cools down to 3 °C / 37 °F.
27
Caramel Cheesecake
SESAME NOUGATINE
• White sesame seeds 35 g 27%

• Black sesame seeds 10 g 7%
• Sugar 35 g 27%
• Pectin NH 0.5 g <1%
• Butter 82% 33 g 26%
• Water 5g 4%
1. Preheat the oven to 160 °C / 320 °F and line a baking tray with a
silicone mat.
2. In a saucepan, warm the butter, water and the glucose syrup until
the butter melts.
3. In a bowl, combine the sugar with the pectin, add this mixture to the
liquids and bring everything to a boil.
4. Remove the mixture from the heat, add the black and white
sesame seeds and mix well.
5. Spread the mixture in a thin layer over the silicone mat using an
offset spatula.
6. Bake for 15–20 minutes until a uniform golden color.
7. Wait for a minute until the nougatine sets and, using a round cutter
10.5 cm in diameter, cut several discs out of the nougatine while it is
still warm.
8. Let it cool down at room temperature.
TIP
• The nougatine discs can be stored in a closed container for up
to 2 weeks at room temperature.
28
Caramel Cheesecake
Ingredients
• Well-chilled baked cheesecake
Take the baked cheesecake out of the fridge. Normally, the cake ring
will slide off easily, but if it doesn’t, warm it up with a heat gun to make
the unmolding process easier. Unmolded cheesecake is ready to be
decorated.
Ingredients
• Stabilized soft caramel

• Nougatine disc
• Chilled unmolded cheesecake
1. Place the cheesecake on a cake board.
2. Using a paper cone, pipe the caramel spiral on top of the

cheesecake.
3. Whip the remaining caramel in a stand mixer on maximum speed

until increased in volume and thickened.
4. Using a pastry bag fitted with a 12 mm round tip, pipe a dome of

whipped caramel in the center of the cheesecake.
5. Place the nougatine disc on top and make sure it has stuck.

https://youtube.com/shorts/OM-hG_vXOiw
29
CARROT
CHEESECAKE
Carrot Cheesecake
NEUTRAL GEL
• Water 73 g 44%
• Sugar (1) 61 g 37%
• Sugar (2) 10 g 6%
• Pectin NH 4g 2%
• Citric acid powder 0.2 g <1%
1. Pour the water into a saucepan, add the glucose syrup and sugar (1).
2. Heat the mixture to 30 °C / 86 °F.
3. Mix sugar (2) and pectin NH with a whisk.
4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.
5. Add citric acid powder and continue cooking the mixture for around
3 minutes.
6. Strain the gel into a clean container and refrigerate for at least 6 hours.
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
1. Put the flour and icing sugar, both sifted, into the mixer bowl. Add
TIP
32
Carrot Cheesecake
SHORTBREAD
3. Roll the dough out to 2–3 mm thick between two parchment paper
or acetate sheets.


CHEESECAKE CRUST WITH ORANGE AND SPICES

• Butter 82% 70 g 15%
• Orange zest 5g 1%
• Ground cinnamon 1g <1%
• Sea salt 1g <1%
• Fresh ground nutmeg 1 pinch <1%
1. In a bowl, mix the shortbread crumbs with salt, orange zest, ground
cinnamon, almond powder and freshly ground nutmeg. Then add
the room-temperature butter and mix with a spatula until combined.
2. Place a cake ring (d=18 cm and h=6 cm) on a baking tray lined with
parchment paper or a silicone sheet. Add 330 grams of crumbly
mixture to the cake ring and press it to the sides of the ring to form
even borders. Use the rest of the mixture to make the bottom part
of the cheesecake crust.
33
Carrot Cheesecake
CARROT SPONGE

• Sugar 27 g 10%
• Brown sugar 10 g 4%
• Grapeseed oil 17 g 7%
• Potato starch 5g 2%
• Baking powder 3g 1%
• Sea salt 0.3 g <1%
• Ground cinnamon 0.5 g <1%
• Ground cloves 0.1 g <1%
• Grated carrots 80 g 31%
• Raisins 10 g 4%
• Chopped walnuts 13 g 5%
• Fresh ground nutmeg 1 pinch <1%
1. Whip the room temperature eggs with two types of sugar on high
speed using a whisk attachment into a lush, light and fluffy foam.
2. In a bowl, combine sifted flour, potato starch, almond powder,

baking powder, spices and salt. Grate some fresh nutmeg on top
and mix well with a whisk.
3. Warm the grapeseed oil to 40–50 °C / 104–122 °F and gradually

add it to the whipped eggs while whipping on medium speed. The
mixture should remain light and airy.
4. Gradually fold the mixed dry ingredients into the egg and oil mixture
using a silicone spatula. Finish by folding the grated carrots, orange
zest, raisins and chopped walnuts.
parchment paper or a silicone sheet.
6. Pour the finished sponge batter into the cake ring and spread it
evenly. Bake at 160 °C / 320 °F for 12–15 minutes until uniformly
golden and springy. Allow the sponge to cool down at room
temperature for 30 minutes.
7. Cut the sponge out of the ring and remove the top crust using a
serrated knife.
8. At this point, either use the sponge straight away or wrap it with
cling film, put it in the freezer and store for about one month.
34
Carrot Cheesecake
CANDIED CARROTS
• Sugar 150 g 50%

• Water 150 g 50%
• Carrots with haulm 8 pcs
1. Wash and dry the carrots. If necessary, cut the tip to make them
approximately 10 cm long.
2. Peel the carrots with a vegetable peeler and make the tip of each
carrot sharp by slightly trimming it.
3. Rub the carrots with a clean kitchen sponge to make their surface
smooth.
4. Cut the haulm, reserving about 2–3 cm of it.
5. In a saucepan, bring the water and sugar to a boil. Reduce the heat
to minimum and add the carrots. Leave them to cook over low heat
for around 30–60 minutes. The carrots should retain their shape
well and be soft at the same time.
6. When the carrots have cooked enough, drain them, transfer to a

clean bowl and place in the fridge.
TIP
• Candied carrots can be stored in the fridge for up to one week.
CHEESECAKE MASS

• Sugar 50 g 9%
• Cornstarch 8g 1%
• Orange zest 15 g 3%
1. Mix the room-temperature cream cheese in a bowl of a stand mixer

using a paddle attachment until softened.
2. In a separate bowl, mix the cornstarch and sugar with a whisk. Add
the eggs and the whipping cream, and whisk until combined.
35
Carrot Cheesecake
CHEESECAKE MASS
3. Gradually add the egg mixture to the cream cheese. Mix at low
speed until a smooth, creamy and silky texture is obtained.
4. Pass the mixture through a fine strainer, add the orange zest and
mix until combined.
ASSEMBLY
Ingredients

• Chilled baked sponge
• Cheesecake mass
• Chopped walnuts 100 g
1. Place the sponge into the stabilized cheesecake crust and pour
the cheesecake mass over it. Make the surface of the cheesecake
even using an offset spatula.
2. Sprinkle the surface of the cheesecake with chopped walnuts.
3. Preheat the oven to 200 °C / 392 °F, inject steam, place the
cheesecake inside and reduce the temperature to 100 °C / 212 °F.
Bake the cheesecake for 30 minutes.

temperature and then transfer it to the fridge.
36
Carrot Cheesecake
UNMOLDING AND DECORATING THE CHEESECAKE
Ingredients
• Chilled assembled cheesecake

• Candied carrots
• Icing sugar 20 g
• Neutral gel/syrup drained from carrots 20 g
1. Once the cheesecake cools down completely, remove the cake

ring by slightly warming it with a heat gun.
2. Dust the surface of the cheesecake with some icing sugar using a
fine sieve.
3. Cut each candied carrot in half lengthwise and brush it with the
neutral gel or syrup that remained from cooking the carrots.
4. Arrange the carrots on top of the cheesecake.

https://youtu.be/dv3ATmUkwBU
37
CHESTNUT AND
BLACKCURRANT
CHEESECAKE
Chestnut Cheesecake
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3g 1%
5. Add citric acid powder and continue cooking the mixture for around
3 minutes.
6. Strain the gel into a clean container and refrigerate for at least 6 hours.
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
1. First, prepare all the ingredients. Sift the flour, icing sugar and
almond powder. Make sure your butter has been chilled and cut
into cubes.
2. Add the sifted flour, icing sugar, salt, almond powder and butter to a
mixer bowl. Mix at low speed using a paddle attachment until a fine
crumb is formed.
40
Chestnut Cheesecake
SHORTBREAD
3. Once the butter has completely mixed in and a fine crumb has
formed, add the eggs. Mix the dough until a homogeneous and
pliable texture is obtained.
4. Roll out the dough between two acetate or parchment paper

sheets to a thickness of 2–3 mm and bake it at 150 °C / 302 °F for
5. Let the shortbread cool down at room temperature and then grind
it into powder in a food processor.
CHEESECAKE CRUST

• Butter 82% 70 g 15%
• Chopped roasted hazelnuts 30 g 7%
• Hazelnut powder 30 g 7%
• Sea salt 1g <1%
• Vanilla powder 2g <1%
1. Mix the shortbread crumbs, chopped roasted hazelnuts, hazelnut

powder, salt and vanilla powder together with a whisk. Transfer the
dry ingredients to a mixer bowl, add the room-temperature butter
and mix everything with a paddle attachment until homogeneous.
parchment paper or a silicone sheet. Add 350 grams of crumbly
mixture to the cake ring and press it to the sides of the ring to form
41
Chestnut Cheesecake
BLACKCURRANT COMPOTE
• Blackcurrants (fresh or frozen) 74 g 57%

• Blackcurrant puree 25 g 19%
• Sugar 30 g 23%
• Pectin NH 1.5 g 1%
1. Pour the blackcurrant puree in a saucepan and start warming it

over low heat to about 35–40 °C / 95–104 °F.
2. Mix the sugar with pectin. Gradually sprinkle this mixture into the
puree, actively stirring with a whisk.
3. Add the blackcurrants and bring everything to a boil.
4. Remove the compote from the heat, pour it into a separate

container and cover with cling film touching the surface.
5. Let it cool down and stabilize in the fridge.
PASTRY CREAM
• Milk 2.5% 145 g 58%

• Sugar 27 g 11%
• Egg yolks 27 g 11%
• Butter 82% 40 g 16%
1. Pour the milk in a saucepan and bring it to 60–70 °C / 140–158 °F.
2. Meanwhile, mix the sugar and cornstarch with a whisk. Add egg
yolks and mix vigorously until smooth.
3. Gradually pour the hot milk into the yolk mixture, stirring actively.
4. Transfer the mixture back to the saucepan and bring it to a boil on

low–medium heat. Cook for about a minute and take it off the heat.
5. Add the butter and mix well with a whisk.
42
Chestnut Cheesecake
PASTRY CREAM
6. Pour the finished pastry cream into a bowl and cover it with cling
film touching the surface.
7. Let it cool down for 2–3 hours in the fridge.
CHEESECAKE MASS

• Sugar 82 g 9%
• Cooked chestnuts 75 g 8%
1. Mix the room temperature cream cheese in a stand mixer using a

paddle attachment until smooth.
2. In a separate bowl, mix the sugar and cornstarch. Add vanilla

seeds, room-temperature eggs and whipping cream, and mix with
a wire whisk.
3. Gradually add the egg mixture to the cream cheese and mix until
homogeneous.
4. Pass the mixture through a fine sieve.
5. Chop the cooked chestnuts into uniform pieces and fold them into
the cheesecake mass with a spatula.
43
Chestnut Cheesecake
ASSEMBLY
Ingredients

• Cheesecake mass
• Stabilized blackcurrant compote
1. Pour the cheesecake mass into the cheesecake crust.
Bake the cheesecake for 40 minutes. When ready, it should set on
the sides, but jiggle in the middle.

temperature and then place it in the fridge overnight.
4. Stir the chilled blackcurrant compote and apply it on top of the

cheesecake mass with a spatula.
5. Place the cheesecake in the fridge for 10 minutes.
CHESTNUT CREAM
• Chestnut paste 250 g 71%

• Pastry cream 100 g 29%
1. Place the chestnut paste in a mixer bowl and mix it slightly with a
paddle attachment.
2. Gradually add pastry cream and mix until smooth.
3. Pass the chestnut cream through a fine sieve and transfer it to a

piping bag fitted with a vermicelli tip.
44
Chestnut Cheesecake
Ingredients

• Chestnut cream
• Cooked chestnut 1 pc
• Neutral gel Sufficient quantity
• Icing sugar Sufficient quantity
1. Take the cheesecake from the fridge and unmold it by warming up

the sides of the cake ring with a heat gun. Slide the ring off.
2. Pipe two layers of the chestnut cream over the compote in

a circular motion in order to cover the cheesecake’s surface
completely. Then pipe a flower-shaped pattern in the middle.
3. Dip the cooked chestnut into the hot neutral gel (60–70 °C /
140–158 °F) and place it in the center of the cheesecake.
4. Sprinkle the icing sugar over the edges of the cheesecake using a
fine sieve.

https://youtube.com/shorts/S9tbNaRxi2k
45
CHOCOLATE
CHEESECAKE
Chocolate Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
DARK CHOCOLATE WHIPPED GANACHE
• Milk 3.2% 40 g 15%

1. Combine the milk and glucose syrup in a saucepan and bring to

80 °C / 176 °F so that the glucose syrup dissolves.
2. Add the chocolate and the cream cheese to a measuring cup.

Pour in the hot milk mixture, wait for 30–60 seconds and then
blend with a hand blender to obtain a smooth emulsion.
3. Add the cold whipping cream and mix everything with a spatula
until smooth.
4. Transfer the ganache to a clean bowl and cover it with plastic

wrap touching the surface. Place it in the fridge to stabilize for
6 hours, although overnight is preferred.
48
CHOCOLATE GLAZE
• Milk 3.2% 60 g 25%

• Grapeseed oil 40 g 17%
1. Pour the milk in a saucepan. Add the gelatin mass and glucose
syrup, and bring to 80 °C / 176 °F or to a boil.
2. Meanwhile, mix the chocolate and grapeseed oil in a jug.
3. Once the gelatin has melted and the glucose syrup has dissolved,
remove the liquids from the heat and pour all at once on top of the
chocolate and oil. Wait for a minute or so and process with a hand
blender until smooth.
4. Cover the glaze with the plastic wrap touching the surface and
place in the fridge to stabilize for at least 6 hours.

• Butter 82% 105 g 27%
1. Put the sifted flour and icing sugar into a mixer bowl. Add cocoa
powder, sea salt and diced butter. All the ingredients should be
either cold or at about 18–20 °C / 64–68 °F.
2. Mix the mixture with a paddle attachment until the texture

resembles wet sand. Mix at low speed first, increasing it gradually.
should get soft, pliable and cold to the touch dough.

49
5. Bake for about 20–25 minutes at 150 °C / 302 °F.
6. Cool the shortbread completely at room temperature. It will take

approximately 30 minutes.
7. Blend the shortbread into fine crumbs in a food processor. You can
also crush the shortbread by placing it in a plastic bag and using a
rolling pin.
CHEESECAKE CRUST

chocolate shortbread
• Butter 82% 80 g 19%
1. Mix the shortbread crumbs with the room-temperature butter in a

bowl using a spatula. You should obtain a crumbly texture, which
holds the shape well when pressed.
2. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with
parchment paper or a silicone sheet. Add 300 grams of the
crumbly mixture into the cake ring and press it to the sides to form
even borders. Then put the rest of the mixture into the cake ring
and press to make the bottom part of the cheesecake crust.
3. Place the crust in the fridge for 10–15 minutes to stabilize.
ASSEMBLY
Ingredients

• Chocolate cheesecake mass
50
CHOCOLATE CHEESECAKE MASS

• Sugar 80 g 10%
• Water 30 g 4%
• Sea salt 1g <1%
1. Melt the chocolate to 45–50 °C / 113–122 °F.
2. Combine the water with sugar in a saucepan, add sea salt and heat
up until the sugar dissolves.
3. Pour the syrup over the chocolate, add the eggs and the egg yolks
all at once. Process with a hand blender to obtain a smooth and
shiny texture.
4. Add the room-temperature cream cheese and blend again until a

smooth texture is obtained.
5. Pour the mixture into a prepared cheesecake crust.
6. Preheat the oven to 200 °C / 392 °F with the minimum fan

possible, place the cheesecake inside and reduce the temperature
to 120 °C / 248 °F. Bake for 40–50 minutes. When ready, the
cheesecake should set on the sides but jiggle in the middle.
7. Leave the cheesecake at room temperature for 1.5–2 hours to

cool down completely and then place it in the fridge to cool to a
temperature of 3 °C / 37 °F.
51
UNMOLDING AND GLAZING THE CHEESECAKE
Ingredients

• Stabilized chocolate glaze
1. Take the assembled cheesecake out of the fridge. Normally, the

cake ring will slide off easily, but if it doesn’t, warm it up with a heat
gun to make the unmolding process easier.
2. Heat up the chocolate glaze to 40 °C / 104 °F before using and

process with a hand blender.
3. Pour the glaze on top of the cooled cheesecake and tilt the
cheesecake to spread it evenly. You should obtain a layer around
2 mm thick.
4. Place the cheesecake in the fridge for 5–10 minutes to allow the
glaze to set.
CHOCOLATE DECORATION
Ingredients
• Tempered dark chocolate 70% 200 g
1. Place an acetate sheet on top of the parchment paper and pour

the tempered chocolate in the center of the acetate sheet. Cover
the chocolate with the second acetate sheet of the same size and
place the second parchment paper on top to prevent chocolate
from leaking and sticking to the rolling pin.
2. Roll the chocolate out into a very thin, but not translucent layer.
3. When the chocolate starts to set, but is still soft, cut the decoration
out of it using a metal or plastic leaf cutter.
4. Without removing the acetate sheets, place the cut out decorations
between two baking trays and put in the fridge for 1 hour. Then
remove the acetate sheets and use the chocolate decorations to
garnish the cheesecake.
52
Ingredients
• Stabilized dark chocolate whipped ganache

• Chocolate decoration
• Dark chocolate pearls 10 g
1. Transfer the stabilized ganache into a bowl of the stand mixer and
whip it with the whisk attachment at medium speed first, increasing
the speed gradually. Check the texture frequently so as not to
overwhip the ganache. The finished ganache should be very
smooth, shiny, soft, pliable and resemble soft serve ice cream.
2. Put the whipped ganache into a pastry bag fitted with a 7 mm

closed star tip and pipe it along the edge of the cheesecake.
3. Place the chocolate decoration in between the ganache swirls.
4. Top each swirl with a dark chocolate pearl.

https://youtube.com/shorts/O3fclsWvtDo
53
GINGERBREAD
CHEESECAKE
Gingerbread Cheesecake
SHORTBREAD DOUGH

• Sea salt 3g <1%
• Butter 82% 165 g 24%
• Baking powder 3g <1%
• Ginger powder 3g <1%
• Cinnamon powder 2g <1%
1. Mix the sifted all-purpose flour, sifted icing sugar, almond powder,
salt, baking powder, ginger and cinnamon powders in a mixing bowl.
2. Add the cold diced butter and mix the mixture into fine crumbs
at low speed using a paddle attachment. Mix at low speed first,
increasing it gradually.
should get a soft, pliable and cold to the touch dough.
4. Cover the dough with cling film and place it in the fridge for 3 hours
to stabilize.
CHEESECAKE CRUST
• Shortbread dough 400 g 84%

• Butter 82% 70 g 15%
1. Roll out the dough into a layer 2–3 mm thick between 2 parchment
paper sheets.
2. Peel off the top parchment paper sheet and bake in the oven,
preheated to 150 °C / 302 °F, for 15–20 minutes until golden brown.
3. Allow the shortbread to cool down at room temperature and grind

it into fine crumbs in a food processor. You can also crush the
shortbread by placing it in a plastic bag and using a rolling pin.
4. Mix the shortbread crumbs, room-temperature softened butter and

orange zest with a spatula until combined.
56
CHEESECAKE CRUST
parchment paper or a silicone sheet. Place 300 g of the mixture
into the cake ring and press it to the sides to form even borders.
Use the rest of the mixture to make the bottom part of the crust.
6. Place the cheesecake crust in the fridge for 30 minutes.
SPICE MIX
• Cinnamon powder 25 g 52%

• Ginger powder 5g 11%
• Star anise 5g 11%
• Clove 3g 6%
• Nutmeg powder 3g 6%
• Dry vanilla 2 pods 14%
1. Put all ingredients in a food processor and blend into fine powder.
2. Sift the powder using a fine sieve and keep it in a bowl until needed.
CHEESECAKE MASS

• Sugar 72 g 10%
• Spice mix 10 g 1%
• Cheesecake crust
1. Put the room-temperature cream cheese in the mixing bowl and mix
it with a paddle attachment until smooth.
2. Add the spice mix, sugar, cornstarch and whipping cream. Introduce
the egg mixture (whole eggs and egg yolks processed with a hand
blender). Mix everything with a whisk. The finished cheesecake mass
should be neither too liquid nor too thick, and perfectly smooth.
57
CHEESECAKE MASS
cheesecake crust.
4. Bake in the oven, preheated to 120 °C / 248 °F, for around

35–40 minutes. You can check the doneness of the cheesecake by
checking its internal temperature (it has to be around 70 °C / 158 °F)
or by gently shaking the tray. The ready cheesecake should set on
the sides but jiggle in the middle.
5. Leave the cheesecake to cool completely at room temperature. It

will take approximately 1.5–2 hours.
6. Transfer it in the fridge to cool to 3 °C / 37 °F.
GINGERBREAD COOKIES
Ingredients
• Shortbread dough 200 g
1. Roll out the dough into a layer 2 mm thick between 2 parchment

paper sheets.
2. Cut out the gingerbread cookies using a man cookie cutter and a
star-shaped cutter.
3. Transfer the cookies to a perforated silicone mat and bake in the

oven, preheated to 150 °C / 302 °F, for around 10–15 minutes until
golden brown.
4. Allow the cookies to cold down at room temperature.
58
SUGAR ICING

• Lemon juice 7g 2%
• Red water-soluble colorant 2g <1%
• Green water-soluble colorant 2g <1%
1. Place sifted icing sugar, egg whites, lemon juice and glucose
syrup in the bowl of a stand mixer. Mix everything with a paddle
attachment for 10 minutes, until a smooth and glossy texture is
obtained.
2. Divide the icing into three equal portions. Leave one portion white
and color the other two with green and red colorants.
3. Transfer the sugar icing to separate paper cornets and apply it

to the surface of the cookies. Let it dry at room temperature for
several hours.
4. You can store the cookies at room temperature in a closed

container for up to 7 days.
SPICED CREAM CHEESE FROSTING
• Butter 82% 100 g 14%

• Spice mix 10 g 1%
1. Put the room-temperature butter in the mixer bowl, add sifted icing
sugar. Whip the ingredients into a smooth and fluffy mass using a
whisk attachment. Whip at low speed first, gradually increasing it to
the maximum.
2. Switch to a paddle attachment, lower the speed to 1–2 and

gradually introduce cold cream cheese, softened with a spatula.
Whip until smooth.
3. Add the spice mix, and mix the frosting at low speed until smooth.
59
ASSEMBLY AND DECORATION
Ingredients
• Baked and chilled cheesecake

• Spiced cream cheese frosting
• Gingerbread cookies
• Leftover sugar icing
• Edible green glitter 10 g
• Edible red glitter 10 g
1. Apply 200 g of the spiced cream cheese frosting to the top of the
cheesecake and smooth it with an offset spatula.
2. Transfer the frosting to a piping bag fitted with a 7 mm closed star

tip, and pipe swirls along the edges of the cheesecake.
3. Sprinkle the frosting swirls with red and green glitters, then place
the gingerbread men in between the swirls.
4. Place a star-shaped cookie in the center of the cheesecake and

use sugar icing to stick the other star-shaped cookies to the sides
of the cheesecake.
5. Store the cheesecake in the fridge for up to 72 hours.

https://youtube.com/shorts/SMAm2OtWEE4
60
HAZELNUT
PRALINE
CHEESECAKE
Hazelnut Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
1. Mix the sifted icing sugar, sifted flour, almond powder and the sea
salt in a mixer bowl.
2. Add the cold diced butter and process the mixture into fine
powder using a paddle attachment. Then add the eggs and mix
just until combined.
63
Hazelnut Cheesecake
SHORTBREAD
3. Roll out the dough into a layer 2–3 mm thick between two parchment
paper or acetate sheets and bake it at 150 °C / 302 °F for around
4. Allow the shortbread to cool down at room temperature and grind

it into fine crumbs in a food processor. You can also crush the
shortbread by placing it in a plastic bag and using a rolling pin.
CHEESECAKE CRUST WITH HAZELNUTS

• Hazelnut powder 30 g 7%
• Chopped roasted hazelnuts 30 g 7%
• Butter 82% 70 g 16%
1. Mix the shortbread crumbs with chopped roasted hazelnuts and

hazelnut powder in a bowl. Add the room-temperature butter and
mix with a spatula until combined.
parchment paper or a silicone sheet. Place 300 g of the mixture
into the cake ring and press it to the sides to form even borders.
Use the rest of the mixture to make the bottom part of the crust.
3. Place the cheesecake crust in the fridge for 30 minutes.
ASSEMBLY
Ingredients

• Cheesecake mass
64
Hazelnut Cheesecake
CHEESECAKE MASS

• Sugar 66 g 9%
• Hazelnut praline 66 g 9%
1. Mix the room-temperature cream cheese, sugar and praline in a

stand mixer using a paddle attachment until the cream cheese
has softened.
2. In a separate bowl mix the cornstarch and the whipping cream

using a whisk until the cornstarch dissolves. Add the eggs and mix
everything with the whisk.
3. Gradually add the egg mixture to the cream cheese mixture. Mix at
low speed until a smooth, creamy and silky texture is obtained.
4. Pass the mixture through a fine strainer and pour it into the
prepared cheesecake crust. Make the surface of the cheesecake
even using an offset spatula.
Bake for 40–50 minutes. When ready, the cheesecake should set
on the sides but jiggle in the middle.

VANILLA CHANTILLY CREAM
• Milk 3.2% 15 g 7%
• Sugar 15 g 7%
• Vanilla ½ pod <1%
1. Pour the milk into a saucepan, add vanilla seeds and gelatin mass.
Heat the mixture until the gelatin mass dissolves.
65
Hazelnut Cheesecake
2. Place the cream cheese in a measuring cup. Pour in the hot milk
mixture and process it with a hand blender.
3. Add the cold whipping cream and mix with a spatula. Transfer the
vanilla Chantilly cream to a clean bowl, cover it with plastic wrap
touching the surface and place in the fridge for a minimum of
6 hours to stabilize.
4. Before using, whip the Chantilly cream until it increases in volume

and acquires a light, but stable texture.
HAZELNUT PRALINE
• Hazelnuts (with skin) 200 g 60%

• Sugar 133 g 39%
• Sea salt 2g <1%
1. Roast the hazelnuts in the oven, preheated to 130 °C / 266 °F,

for 30 minutes. Let them cool down at room temperature. Do not
remove the skin.
2. Cook the sugar in a saucepan to an amber color or to a

temperature of 180–185 °С / 356–365 °F. For an even
caramelization and to prevent crystal formation, cook the sugar
while shaking the saucepan from time to time.
3. Pour the caramel onto a silicone mat and sprinkle the hazelnuts
and sea salt on top. Let the caramel cool down at room
temperature.
4. Break the hardened caramel and place it in a food processor.

Blend until you get a semi liquid texture.
5. Pour the finished praline in a hermetic container and keep it at

room temperature until needed.
66
Hazelnut Cheesecake
CARAMELIZED HAZELNUTS
• Roasted skinned hazelnuts 50 g 40%

• Sugar 50 g 40%
• Water 20 g 16%
• Cocoa butter 5g 4%
1. In a saucepan, bring the water, sugar and salt to 116–118 °С /

241–244 °F on medium heat. Reduce the heat and add the nuts all
at once. Mix well with a spatula until the syrup crystallizes around
the nuts.
2. Increase the heat and cook the nuts until the sugar starts to melt
and caramelize. Reduce the heat to low and mix the nuts until all
the sugar has dissolved and the nuts are evenly coated.
3. Remove the saucepan from the heat and add the cocoa butter, mix
well with a spatula.
4. Transfer the nuts to a baking tray lined with a silicone mat and
separate them. Let the nuts cool down at room temperature.
67
Hazelnut Cheesecake
Ingredients
• Stabilized vanilla Chantilly cream

• Caramelized hazelnuts
• Hazelnut praline
• Roasted hazelnuts Sufficient quantity
• Hazelnut skins Sufficient quantity
1. Once the cheesecake cools down completely, remove the cake

ring by gently warming it with a heat gun.
2. Transfer the Chantilly cream into a mixing bowl and whip it with a
whisk attachment on medium speed until it increases in volume
and turns light and fluffy.
3. Pipe a wave of the whipped Chantilly cream along the edge of the
cheesecake using a piping bag fitted with a Saint-Honore tip.
4. Transfer the praline into a piping bag and fill in the center of the
cheesecake with it. Pipe some praline into the cavities in the
Chantilly cream waves.
5. Decorate the cheesecake with whole caramelized hazelnuts,

halved roasted hazelnuts and hazelnut skin.

https://youtube.com/shorts/Mo0vv8xzwsQ
68
LEMON
CHEESECAKE
Lemon Cheesecake
GELATIN MASS
• Powdered gelatin 200 Bloom 10 g 14%

for up to 2 days.
TIP
immediately.
WHITE CHOCOLATE WHIPPED GANACHE
• Whipping cream 35% (1) 100 g 16%

• Inverted sugar/honey 13 g 2%
• White chocolate 33% 100 g 16%
• Whipping cream 35% (2) 300 g 48%
1. Pour the whipping cream (1), inverted sugar and glucose syrup into
a saucepan. Heat to 65–70 °C / 149–158 °F.
2. Transfer the gelatin mass, cream cheese and white chocolate to a

measuring cup.
3. Pour the hot whipping cream mixture onto the chocolate, cream
cheese and gelatin mass through a sieve. Process with a hand
blender until smooth.
71
Lemon Cheesecake
WHITE CHOCOLATE WHIPPED GANACHE
4. Add the cold whipping cream (2) and mix well with a spatula.
5. Cover the ganache with cling film and place it in the fridge for
LEMON AND ORANGE PÂTE DE FRUITS
• Lemon juice 125 g 19%

• Orange juice 125 g 19%
• Yellow pectin 7g 1%
• Sugar (1) 35 g 6%
• Sugar (2) 300 g 47%
• Citric acid solution (1:1) 3.5 g <1%
• Fine sugar for sprinkling 150–200 g
1. In a saucepan, combine the lemon and the orange juice, heat to

30–35 °С / 86–95 °F.
2. In a separate container, mix the sugar (1) and yellow pectin.
3. Once the juice has reached 30–35 °C / 86–95 °F, gradually add
the sugar and pectin mixture while stirring constantly with a whisk.
4. Increase the heat, bring the mixture to a boil and gradually add
the sugar (2) and the glucose syrup to it, stirring well after each
addition. It is important that the temperature of the liquid does not
drop suddenly, otherwise the pectin will set and the pâte de fruits
will be almost impossible to fix.
5. Continue cooking the pâte de fruits to 108–109 °C / 226–228 °F

over medium heat, constantly stirring it. Remove it from the heat,
add the citric acid solution (citric acid + water in a 1:1 ratio) and pour
the mixture into a lemon slice silicone mold.
6. Leave it to set at room temperature for 6 hours. Then sprinkle it with

fine sugar.
72
Lemon Cheesecake
SHORTBREAD

• Sea salt 1g <1%
• Butter 82% 55 g 25%
1. Put the flour and the icing sugar, both sifted, into a mixer bowl. Add
the sea salt and the almond powder. Finally, add cold diced butter
and using a paddle attachment mix all the ingredients at low speed
TIP
2. When the mixture resembles wet sand and turns yellowish, add the
eggs and mix just until combined so as not to develop the gluten.
The finished dough should be soft, smooth and pliable.

4. Remove one parchment paper sheet, transfer the dough to a

baking tray and bake at 150 °C / 302 °F for 15–20 minutes until
golden brown. It is best to bake with a fan mode on. If you don’t
have a fan assisted oven, then keep in mind that the baking time will
be longer.

7. Transfer the crumbs into a clean bowl.
73
Lemon Cheesecake
CHEESECAKE CRUST

• Butter 82% 30 g 13%
• Lemon zest 5g 2%
1. Mix the shortbread crumbs with soft butter and lemon zest with a
spatula. The shortbread mixture should stay crumbly and when you
press it, it should come together and hold its shape.
parchment paper or a silicone sheet. Add the mixture into the cake
ring and press it to the bottom to make the crust.
3. Put the cheesecake crust in the fridge for 10–15 minutes to stabilize.
CHEESECAKE MASS

• Sugar 50 g 10%
• Sea salt 1g <1%
1. Put the room-temperature cream cheese into the mixer bowl and
mix using a whisk attachment until smooth.
2. Add the lemon zest, salt, sugar, vanilla seeds, cornstarch, whole
eggs and egg yolks. Mix until combined.
3. Melt the gelatin mass and add it to the mixing bowl, constantly
mixing at low speed. Then add the lemon juice and mix until
incorporated.
4. Pass the mixture through a fine sieve and pour into the prepared
cheesecake crust.
74
Lemon Cheesecake
CHEESECAKE MASS
5. Bake in the oven, preheated to 100 °C / 212 °F, for around

35–40 minutes. You can check the readiness of the cheesecake by
measuring its internal temperature (it should be around 65–70 °C /
149–158 °F) or by gently shaking the tray. You can tell it is ready if it is
set on the sides but jiggles in the middle.

will take approximately 1.5–2 hours. Then transfer it into the fridge
to cool to 3 °C / 37 °F to prevent cracks on the surface of the
cheesecake.
7. Remove the cheesecake from the fridge and unmold it. You can
warm up the sides of the cake ring with a heat gun to make the
unmolding process easier.
8. Cover the edges of the cheesecake with an acetate film and put
the adjustable cake ring around the cheesecake. Press it right up
against the edges, so that there is no gap between the cheesecake
and the ring.
LEMON JELLY
• Water 60 g 34%
• Sugar 30 g 17%
• Lemon zest 15 g 9%
• Baked chilled cheesecake
1. Place the gelatin mass, water, sugar, lemon juice and lemon zest
into a saucepan and bring to a boil.
2. Leave the mixture to infuse for 10 minutes, then strain it into a

measuring cup.
3. Allow the jelly to cool to 35–40 °C / 95–104 °F and pour it on top of

the cheesecake.
4. Place the cheesecake in the fridge for one hour to let the jelly set.
75
Lemon Cheesecake
Ingredients
• Stabilized white chocolate ganache

• Assembled cheesecake
• Stabilized lemon and orange pâte de fruits
• Microgreens 10 g
1. Remove the adjustable ring and the acetate film from the chilled
cheesecake.
2. Transfer the stabilized ganache into a mixer bowl and whip with
the whisk attachment until very light, airy, but stable. Start whipping
at medium speed, increasing the speed gradually. The whipped
ganache should be used immediately.
3. Put the whipped ganache into a piping bag fitted with an open
star tip d=12 mm and pipe it on top of the lemon jelly layer, creating
a beautiful rim of ganache beads and leaving the center of the
cheesecake clean.
4. Decorate the cheesecake with lemon and orange pâte de fruits

and microgreens.

https://youtube.com/shorts/5tuoCz8kNjk
76
NO-BAKE MANGO
AND PASSION FRUIT
CHEESECAKE
No-Bake Mango Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 110 g 44%

• Sugar (1) 93 g 37%
• Sugar (2) 16 g 6%
• Pectin NH 4g 1%
79
NEUTRAL GEL
5. Add citric acid powder and continue cooking the mixture for
around 3 minutes.
6. Strain the gel into a clean container and refrigerate for at least
6 hours.
CRUMBLE

• Butter 82% 45 g 19%
• Sea salt 1g <1%
1. Add the sea salt, brown sugar, all-purpose flour, almond powder,
diced butter and cream cheese to a mixer bowl. Mix all the
ingredients using a paddle attachment until a soft dough forms.
2. Press the dough through a coarse mesh strainer using a plastic

scraper to obtain uniform pieces.
3. Place the dough in the fridge or freezer for 5–10 minutes to stabilize.
4. Spread out the dough pieces on a tray evenly and bake at a

temperature of 150 °C / 302 °F for around 20–25 minutes. The color
should be even and golden brown.
5. Allow the crumble to cool down at room temperature for around

20–30 minutes.
80
WHIPPED MANGO AND PASSION FRUIT JELLY
• Sugar 60 g 13%
• Mango puree 160 g 35%
• Passion fruit puree 110 g 24%
1. Pour the mango puree into a saucepan, and add the sugar and
glucose syrup. Start heating these ingredients up until the sugar
dissolves and the mixture reaches around 60–70 °C / 140–158 °F.
Make sure not to boil the mixture so as to preserve the flavor.
2. Add the gelatin mass and mix with a spatula.
3. Remove the mixture from the heat. Add the cold passion fruit puree
and briefly mix with a spatula.
4. Pour the jelly into a separate mixing bowl and cover with cling film
in contact.
5. Place it in the fridge and let it sit there for at least 4 hours to
stabilize.
6. Whip before use.
CHEESECAKE CRUST
• Baked crumble 220 g 73%

• Butter 82% 80 g 26%
• Lime zest 2g 1%
1. Melt the butter in a saucepan and cook it over low heat for around
5 minutes to obtain clarified butter. Once the white foam on top of
the butter disappears, it is ready.
2. Remove the saucepan from the heat and let it cool down for
5–10 minutes before use.
3. Add the lime zest to the crumble to enhance the fresh flavor of the
cheesecake, and make it lighter and more fragrant. Mix everything
with a spatula.
81
CHEESECAKE CRUST
4. Once the clarified butter has cooled down a bit, strain it directly on
top of the crumble and mix again with a spatula. The crumble should
be evenly coated with the butter.
5. Line a cake ring (d=18 cm and h=6 cm) with a strip of acetate and
place it on a tray lined with a silicone mat.
6. Transfer the crumble mixture to the cake ring and, using a bent
spoon, press it into the base and sides of the ring to form wavy
borders.
7. Let the cheesecake crust sit in the fridge for at least 10 minutes so
that it can set.
CHEESECAKE MASS

• Sugar 48 g 5%
• Butter 82% 20 g 2%
• Cocoa butter 20 g 2%
1. Pour the whipping cream into a saucepan, add the vanilla seeds,
and warm up the mixture to 80 °C / 176 °F.
2. In a separate bowl, mix together the sugar and cornstarch.
3. In another separate bowl, use a whisk to combine the egg yolks.

Then add the sugar and cornstarch mixture and gently whisk to
just about combine these ingredients. The mixture should be runny
and not contain any lumps.
4. Pour part of the heated cream into the egg yolk, sugar and
cornstarch mixture. Mix gently and transfer the mixture back into
the saucepan.
82
CHEESECAKE MASS
5. Cook the mixture over low to medium heat until it has thickened,
making sure to constantly stir. It’s very important to stir both
in the center and on the sides of the saucepan to ensure the
mixture cooks properly. The desired product is a smooth and
homogeneous custard without any lumps.
6. Bring the mixture to a boil and let it boil for a minute, while
constantly whisking.
7. Remove the saucepan from heat and add the gelatin mass,
softened diсed butter, chocolate and cocoa butter.
8. Mix well with a whisk to obtain a smooth, silky and shiny texture.
9. Pour the mixture over the room temperature cream cheese and
process with a hand blender until smooth.
10. Pour the finished cheesecake mass on top of the stabilized

cheesecake crust.
11. Place the cheesecake in the fridge and let it sit there for around
APPLYING THE WHIPPED JELLY
Ingredients
• Stabilized mango and passion fruit jelly

• Stabilized cheesecake
1. Transfer the stabilized jelly to a mixer bowl and whip it at maximum

speed using a whisk attachment until it increases in volume and
turns light and airy. This should take around 5–10 minutes.
TIP
• From time to time, scrape the sides of the mixing bowl to
ensure a homogenous mixture is achieved.
2. Apply the whipped jelly to the top of the stabilized cheesecake and
spread it with a spatula, creating a wavy surface.
3. Place the assembled cheesecake in the fridge for 5–10 minutes to

allow the jelly to stabilize.
83
Ingredients

• Fresh raspberries 3 pcs
• Fresh mango 1 pc
• Neutral gel 20 g
• Pulp of 1 passion fruit
1. Unmold the cheesecake and remove the acetate strip.
2. Peel and dice the fresh mango.
3. Mix the fresh mango with the passion fruit pulp and the neutral gel.
4. Apply this mixture to the top of the cheesecake.
5. Decorate the surface of the cheesecake with raspberry halves.

https://youtube.com/shorts/WXsH-Y-RynU
84
NO-BAKE OREO
CHEESECAKE
No-Bake Oreo Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
CHOCOLATE CRUMBLE

• Black cocoa powder 30 g 8%
• Sugar 90 g 25%
• Butter 82% 67 g 18%
1. Add the cocoa powder, sugar, sifted flour, almond powder, sea
salt, cream cheese and cold diced butter to a mixing bowl and mix
using a paddle attachment on low speed until a soft dough forms.
2. Transfer the dough onto a piece of parchment paper and place it in

the fridge for 30–50 minutes to chill.
3. Press the dough through a coarse mesh strainer using a plastic

scraper to obtain uniform pieces.
87
CHOCOLATE CRUMBLE
4. Place the dough in the fridge or freezer for 1 hour to stabilize.
5. Spread out the dough pieces on a tray evenly and bake at 150 °C /
302 °F for around 20–25 minutes. The color should be even.
6. Cool the crumble down at room temperature for around

20–30 minutes.
7. Crush the crumble slightly with a rolling pin and then sift to remove
the powder.
8. Transfer the chocolate crumble into a clean bowl.
CHEESECAKE CRUST
• Baked crumble 280 g 78%

• Butter 82% 70 g 18%
1. Melt the butter in a saucepan and cook it over low heat for around
5 minutes to obtain clarified butter. Once the white foam on top of
the butter disappears, it is ready.
2. Remove the saucepan from the heat and let it cool down for
5–10 minutes before use.
3. Strain the clarified butter on top of the chocolate and mix with a
silicone spatula.
4. Once the mixture has cooled down a bit, pour it directly on top of
the crumble and mix again with a spatula. The crumble should be
evenly coated with the chocolate mixture.
a parchment paper or silicone sheet. Line the cake ring with an
acetate strip. Take a second cake ring (d=16 cm and h=6 cm) and
put an acetate strip around it. Secure the smaller cake ring on the
tray using sticky tape. Put the bigger cake ring around the smaller
one and secure it with the tape as well.
6. Add the crumble mixture between the two cake rings using a
teaspoon and press it well with a skewer to form even borders.
Then remove the sticky tape from the bigger ring and place the
molds in the freezer for 30 minutes to stabilize.
88
CHEESECAKE CRUST
7. Carefully remove the smaller cake ring, add the remaining chocolate
crumble mixture and press it into the base.
ASSEMBLY
Ingredients

• Oreo cream cheese mousse
OREO CREAM CHEESE MOUSSE
• Сream cheese 65% 205 g 37%

• Sugar 40 g 7%
• Chopped Oreo cookies 85 g 15%
1. Combine the cream cheese, sugar and gelatin mass in a measuring

cup and warm these ingredients to 40 °C / 104 °F until the sugar
and gelatin dissolve. Process the mixture with a hand blender until
smooth and transfer it to a bowl.
2. In a mixer bowl, whip the cold cream to a soft and fluffy texture on
medium speed using a whisk attachment. Fold it gradually into the
cream cheese mixture with a spatula.
3. Add the chopped Oreo cookies into the mousse and mix them in
gently with a spatula.
4. Pour the finished mousse on top of the stabilized cheesecake crust

and smooth it out.
5. Place the cheesecake in the fridge and let it sit there for at least
6 hours to set.
89
OREO COOKIE POWDER
Ingredients
• Oreo cookies (without cream) 100 g
1. Blend the Oreo cookies in a food processor on high speed into fine
powder. Alternatively, you can place them in a plastic bag, crush
with a rolling pin and sift through a fine sifter.
2. Transfer the Oreo powder in a clean bowl.
SWISS MERINGUE

• Sugar 100 g 67%
1. Combine the egg whites and sugar in a metal bowl and place it
over a saucepan with boiling water. Cook the mixture, whisking
constantly, until it reaches 60 °C / 140 °F.
2. Remove the mixture from the heat and transfer it into a bowl of
a stand mixer. Whip on medium speed until a stable and glossy
meringue is formed.
3. Transfer the meringue in a piping bag fitted with a 7 mm closed star

tip and use it immediately.
90
Ingredients
• Stabilized assembled cheesecake

• Swiss meringue
• Oreo cookie powder 100 g
• Oreo cookies 9 pcs
1. Once the cheesecake stabilizes completely, remove the cake ring

and the acetate strip.
2. Sprinkle the top of the cheesecake with Oreo cookie powder using
a sieve and transfer the cheesecake to a cake base.
3. Pipe meringue swirls along the edge of the cheesecake and insert
the Oreo cookies in between.
4. Sprinkle a little more of the Oreo powder onto the meringue swirls.
5. Finish by placing an Oreo cookie in the middle of the cheesecake.

https://youtube.com/shorts/m_qUXt10_Bc
91
NO–BAKE
RASPBERRY-MOJITO
CHEESECAKE
No-Bake Raspberry Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 220 g 44%

• Sugar (1) 186 g 37%
• Sugar (2) 31 g 6%
• Pectin NH 8g 2%
• Citric acid powder 0.3 <1%
94
NEUTRAL GEL
around 3 minutes.
6 hours.
WHIPPED RASPBERRY JELLY
• Sugar 30 g 13%
• Raspberry puree (1) 55 g 24%
• Raspberry puree (2) 70 g 30%
1. Pour the raspberry puree (1) into a saucepan. Add the sugar, lemon
juice and the glucose syrup. Bring the mixture to 80 °C / 176 °F.
2. Once the sugar has dissolved, remove the saucepan from the heat,
add the gelatin mass and mix with a spatula until the gelatin melts.
3. Add the cold raspberry puree (2) and stir with the spatula just to
combine all the ingredients.
4. Pour the mixture into a clean bowl, cover it with plastic wrap
touching the surface and place in the fridge for 4 hours minimum,
although overnight is preferred.
5. Whip the stabilized jelly before assembly.
95
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
using a paddle attachment, mix all the ingredients on low speed
TIP
or acetate sheets.


96
CHEESECAKE CRUST WITH COCONUT

• Shredded coconut (1) 30 g 6%
• Shredded coconut (2) 30 g 6%
• Butter 82% 35 g 7%
• Coconut oil 35 g 7%
1. Put the shredded coconut (1) in a saucepan and start heating it on

medium heat until lightly toasted. Shake the pan occasionally to
distribute the heat evenly. Alternatively, you can toast the coconut
in the oven or in the microwave.
2. Once the coconut turns golden, remove the saucepan from the
heat and transfer the toasted coconut to a clean bowl to stop the
cooking process.
3. Add the shortbread crumbs and the shredded coconut (2). Stir all
the ingredients well with a spatula.
4. Finally, add the room-temperature coconut oil and soft butter. Mix
well with a spatula.
5. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with a
parchment paper or silicone sheet. Place 350 grams of crumbly
mixture into the cake ring and press it to the sides of the ring to
form even borders. Use the rest of the mixture to make the bottom
part of the cheesecake crust.
ASSEMBLY
Ingredients

• Cheesecake mousse
• Whipped raspberry jelly
97
CHEESECAKE MOUSSE

• Sugar 60 g 11%
• Mint leaves 8g 2%
1. Combine the lemon juice, lemon zest, the sugar and the gelatin in
a saucepan. Warm them up to 60–80 °C / 140–176 °F so that the
sugar has dissolved and the gelatin has melted completely.
2. Pour the lemon juice mixture into a measuring cup, add the room-
temperature cream cheese and mint leaves. Blend with a hand
blender for several minutes until the mint leaves break into small
pieces. Transfer the mixture into a clean bowl.
3. Meanwhile, start whipping the cream in a planetary mixer with a

whisk attachment at medium–high speed into soft foam.
4. Incorporate the whipped cream into the cream cheese mixture in

several additions (the temperature of the cream cheese mixture
should be no lower than 30 °C / 86 °F and no higher than 35 °C /
95 °F, otherwise it will set too fast). Add 1/3 of the cream and mix it in
gently, starting from the center and scraping the sides of the bowl
well using a spatula. Then incorporate the rest of the whipped cream.
The finished mousse should be neither liquid nor too thick.
5. Pour the cheesecake mousse into the cheesecake crust and tap the
tray slightly to spread it evenly.
6. Place the cheesecake in the fridge to stabilize for 3–6 hours.
98
APPLYING THE WHIPPED RASPBERRY JELLY
Ingredients
• Stabilized raspberry jelly
1. Once the cheesecake mousse has set, put the stabilized jelly into a
mixer bowl and whip it with a whisk attachment at maximum speed
until it increases in volume and turns light and airy. This should take
you around 10–15 minutes.
2. Apply the whipped raspberry jelly to the cheesecake mousse and

spread it with a spatula, creating a wavy surface.
3. Place the cheesecake in the fridge for at least 1 hour to allow the
jelly to stabilize.
Ingredients
1. Take the assembled cheesecake out of the fridge. Normally, the

cake ring will slide off easily, but if it doesn’t, warm it up with a heat
gun to make the unmolding process easier.
2. Place the unmolded cheesecake in the freezer for 30 minutes.
99
COATING THE CHEESECAKE
Ingredients
• Neutral gel Sufficient quantity
1. Warm up the neutral gel to 60 °C / 140 °F in a saucepan and dilute it

with 10% of water if necessary. The finished gel should be liquid.
2. Apply a thin layer of the neutral gel on top of the frozen whipped jelly
using a pastry brush or a spray gun fitted with a nozzle which is not
smaller than 1 mm.
Ingredients
• Raspberries 4 pcs
• Strawberries 2 pcs
• Coated cheesecake
1. Place several whole raspberries on top of the cheesecake.
2. Cut strawberries in half preserving the stem and decorate the

cheesecake with them as well.

https://youtube.com/shorts/g1JHWrcAi6A
100
NO–BAKE TRIPLE
CHOCOLATE
CHEESECAKE
for 1 cheesecake d=16 cm and 6 cm high
No–Bake Triple Chocolate
GELATIN MASS

for up to 2 days.
TIP
immediately.
CHOCOLATE CRUMBLE

• Butter 82% 45 g 18%
• Sea salt 1g <1%
1. Mix the sifted cocoa powder, sifted flour, brown sugar, almond
powder, salt, butter cubes and cream cheese in the bowl of a stand
mixer using a paddle attachment on low speed until a soft dough
has formed.
2. Press the dough through a large-meshed sieve using a scraper to

obtain uniform pieces.
103
CHOCOLATE CRUMBLE
3. Arrange the crumble on a tray lined with a silicone mat and place in
the fridge for 30 minutes. Then separate the joint pieces if any, and
bake the crumble at 150 °C / 302 °F for around 20–25 minutes.
4. Cool the crumble down at room temperature and then crush it

slightly with a rolling pin. Sift to remove the powder.
5. Transfer the crumble to a clean bowl and keep it at room

temperature. If you want to store the crumble, put it in a sealed
container and keep it like that for about a week at room temperature.
CHEESECAKE CRUST
• Baked chocolate crumble 220 g 78%

• Butter 82% 50 g 18%
1. Melt the butter in a saucepan and cook it over low heat for about
5 minutes to obtain brown butter: the white foam on top of the
butter should disappear and its temperature should be around
140 °C / 284 °F.
2. Let the butter cool to 60–70 °C / 140–158 °F and then strain it

on top of the chocolate. Mix the two ingredients together with a
spatula until the chocolate melts.
3. Add the chocolate and butter mixture to the baked and cooled
crumble and mix everything with a spatula. Make sure all the
crumble is evenly coated with the butter and chocolate mixture.
a parchment paper or silicone sheet. Line the cake ring with an
acetate strip.
5. Add the crumble mixture to the cake ring and press it well to the
bottom to form an even layer 1.5 cm thick.
6. Place the cheesecake crust in the fridge to stabilize for 30 minutes.
104
ASSEMBLY
Ingredients

• Dark chocolate cream cheese mousse
• Milk chocolate cream cheese mousse
• White chocolate cream cheese mousse
CREAM CHEESE CUSTARD
• Milk 3.2% 125 g 35%

• Sugar 22 g 5%
1. Pour the milk in a saucepan, add the cream cheese, sugar and egg
yolks. Stirring the mixture with a whisk, heat it over low heat until
combined. Cook the mixture until it reaches 82–83 °C / 180–182 °F
while stirring.
2. Remove the custard from the heat and strain it into a measuring cup.
3. Divide the custard into three portions (97 g, 53 g and 141 g), and pour
each of them into a separate bowl.
4. Cover with plastic wrap touching the surface and place in the fridge.
DARK CHOCOLATE CREAM CHEESE MOUSSE
• Cream cheese custard 97 g 30%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.
2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted chocolate and process the mixture
with a hand blender until smooth.
105
DARK CHOCOLATE CREAM CHEESE MOUSSE
3. Transfer the mixture to a clean mixing bowl and let it cool down to
45–50 °C / 113–122 °F.
4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.
5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the cheesecake crust, creating a layer 1.5 cm thick.
6. Place the cake ring in the fridge for at least 1 hour to set.
MILK CHOCOLATE CREAM CHEESE MOUSSE


measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.
45–50 °C / 113–122 °F.
on top of the stabilized dark chocolate mousse, creating a smooth
layer 1.5 cm thick.
6. Place the cake ring in the fridge for at least 1 hour to set.
106
WHITE CHOCOLATE CREAM CHEESE MOUSSE


measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.
30–35 °C / 86–95 °F.
on top of the stabilized milk chocolate mousse, creating a smooth
layer 1.5 cm thick.
6. Place the cake ring with the mousse in the fridge for at least
2–3 hours to set.
CHOCOLATE DECORATION
Ingredients
• Tempered white chocolate 33% 150 g

• Tempered milk chocolate 46% 150 g
• Tempered dark chocolate 66% 150 g
1. Temper the white chocolate and spread it in a thin layer on a table

top using an offset spatula. Wait until the chocolate starts to set.
2. Using 5-cm and 7-cm round cutters, scrape the chocolate to

create curls.
3. Once ready, place the curls on a tray and leave to crystalize at

room temperature for at least 30 minutes.
4. Repeat the same steps with milk and dark chocolate.
107
Ingredients
• Assembled stabilized cheesecake

• Cocoa powder 20 g
• Chocolate decoration
1. Once the cheesecake has cooled down completely, remove the

cake ring by placing the cheesecake on top of a measuring cup
and sliding the ring off. Peel off the acetate strip.
2. Arrange the chocolate decoration along the edge of the

cheesecake, alternating the colors.
3. Dust the centre of the cheesecake with the cocoa powder using a
fine sieve and then lightly sprinkle some cocoa powder on top of
the decoration as well.

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108
PISTACHIO
CHEESECAKE
Pistachio Cheesecake
PISTACHIO PRALINE
• Green pistachios 200 g 52%

• Sugar 133 g 34%
• Sea salt 2g <1%
• Water 50 g 13%
1. Dry the pistachios in the oven at 120 °C / 248 °F for 10–15 minutes,
then allow to cool down at room temperature.
2. Pour the water in the saucepan, add the sugar and warm the
mixture up so that the sugar dissolves. Do not stir the mixture
otherwise the syrup will crystallize, swirling the saucepan is just
enough. Cook the caramel to 175 °C / 347 °F so that it acquires a
light color.
3. Arrange the dried pistachios on a tray lined with a silicone mat.

Pour the caramel on top of the pistachios, sprinkle them with sea
salt and leave to cool down at room temperature for 20 minutes.
4. Put the pistachios with the caramel in a food processor and

process into a praline (semi liquid texture) at low speed first,
increasing it gradually.
TIP
• If your food processor is not powerful enough, add a bit of
neutral flavored oil (sunflower, rapeseed, grapeseed or canola
oil) to make the blending process easier.
5. Transfer the finished praline into a clean bowl and leave it to cool.
6. The finished praline can be stored in a closed container for up to

3 months at room temperature, and for 1 year in the freezer.
111
SHORTBREAD

• Sea salt 2g <1%
• Butter 82% 110 g 25%
TIP
or acetate sheets.


112
CHEESECAKE CRUST WITH PISTACHIOS

• Pistachio powder 30 g 7%
• Chopped green pistachios 30 g 7%
• Butter 82% 70 g 16%
1. Put the chopped green pistachios in a big mixing bowl, add the
pistachio powder.
TIP
• Pistachio powder is an optional ingredient used to make the
color of the crust brighter. If desired, you can skip it and replace
it with the shortbread crumbs.
2. Add the shortbread crumbs and mix briefly.
3. Finally, add the room-temperature softened butter and mix

everything with a spatula.
ASSEMBLY
Ingredients

• Cheesecake mass
113
CHEESECAKE MASS

• Sugar 65 g 8%
• Vanilla 45 g 6%
1. Put the cream cheese in the bowl of a stand mixer. Add the sugar,
cornstarch, praline and whipping cream and mix with a paddle
attachment just until all ingredients are combined. Start mixing on
low speed, gradually increasing it to maximum.
TIP
• The temperature of all ingredients has to be the same,
they should be either cold or room-temperature
(18–20 °C / 64–68 °F).
2. Gradually add the eggs and continue mixing until a very shiny and
3. Pass the mixture through a fine sieve, add the chopped pistachios,
mix with a spatula and pour into the stabilized cheesecake crust.
4. Preheat the oven to 200 °C / 392 °F, place the cheesecake inside
and reduce the temperature to 120 °C / 248 °F. Bake for around
40–50 minutes. When ready, the cheesecake should set on the
sides but jiggle in the middle. You also can check the doneness
of the cheesecake using a probe thermometer: its internal
temperature should be 65–70 °C / 149–158 °F.
5. Leave the cheesecake to cool completely at room temperature.

It will take about 1.5–2 hours.
6. Transfer the cheesecake in the fridge for 2–3 hours more so it

cools down to 3 °C / 37 °F.
114
Ingredients
1. Take the baked cheesecake out of the fridge. Normally, the cake
make the unmolding process easier.
2. Store the unmolded cheesecake in the fridge until decoration.
CANDIED PISTACHIOS
• Green pistachios 25 g 21%

• Colored pistachios 25 g 21%
• Sugar 50 g 41%
• Water 20 g 17%
1. Pour the water in a saucepan, add the sugar and salt, and heat
everything to 116 °C / 241 °F.
2. Remove the mixture from the heat, add the pistachios and mix well
with a spatula until the syrup crystals coat the nuts. Shake off the
excess sugar using a sifter.
3. Let the nuts cool down at room temperature.
115
Ingredients

• Candied pistachios
• Pistachio praline
• Icing sugar Sufficient quantity
1. Sprinkle the edge of the unmolded cheesecake with icing sugar

using a fine sieve.
2. Transfer the pistachio praline to a piping bag and pipe it on top of

the cheesecake.
3. Garnish the cheesecake with whole and halved candied pistachios.

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116
SPECULOOS
CHEESECAKE
Speculoos Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
SOFT CARAMEL
• Sugar 145 g 30%

• Sea salt 2g <1%
• Butter 82% 40 g 8%
1. Place the whipping cream, vanilla seeds and the vanilla pod itself
into a saucepan. Add sea salt and butter. Bring everything up to
80 °C / 176 °F or to the boiling point. Remove the saucepan from
the heat and let the mixture infuse for 10–15 minutes.
TIP
• The infused cream mixture should be hot when poured into
the hot caramel. If it cools, reheat it before using.
119
SOFT CARAMEL
2. Meanwhile, put the glucose syrup in a saucepan. Add the sugar and
start heating everything at medium heat to a temperature of 185 °C /
365 °F and a golden brown color. If you prefer lighter caramel, you can
stop the preparation at 175–180 °C / 347–356 °F.
3. Remove the caramel from the heat and gradually pour in the hot
cream mixture, stirring constantly.
4. When everything is incorporated, place the saucepan back on the

stove and cook the caramel to 107 °C / 225 °F.
TIP
• If you overcook the caramel, just add a bit of water or milk to it to
decrease the concentration of sugar, and then cook the caramel
back to 107 °C / 225 °F.
5. Remove the saucepan from the heat, and let the caramel cool down a
bit for several minutes.
6. Strain it to remove the vanilla pod and to make sure that there are no
pieces of crystallized sugar left.
7. Process the caramel with a hand blender on low speed until smooth.
8. Cover the finished caramel with cling film in contact and place it in the
fridge to cool down and stabilize.
CARAMEL CHANTILLY CREAM
• Milk 3.2% 15 g 6%
• Soft caramel 40 g 16%
1. Pour the milk in a saucepan, add the soft caramel and the gelatin
mass. Start heating everything to 60–80 °C / 140–176 °F so that
the gelatin melts and the caramel dissolves completely.
2. When the mixture starts bubbling, stop the cooking process and
remove the saucepan from the heat. Add the cream cheese and
mix everything a bit, just to break the cream cheese.
3. Transfer the mixture into a measuring cup and process with a hand
blender until you get a shiny, smooth texture of a uniform color.
120
CARAMEL CHANTILLY CREAM
4. Add the cold whipping cream and mix it well with a spatula.
5. Cover with plastic wrap in contact and place in the fridge to stabilize
for 6 hours, although overnight is preferred.
6. Before using, whip until increased in volume, light, but stable texture.
SPECULOOS DOUGH

• Salt 1g <1%
• Cinnamon powder 5g 15
• Baking powder 5g 1%
• Butter 82% 110 g 21%
• Milk 3.2% 10 g 2%
1. Place the softened butter and salt into a mixer bowl. Add
muscovado and regular brown sugar. Mix all the ingredients with
a paddle attachment at low speed first, then increase the speed
to maximum, and whip until light and airy. It will take approximately
3–4 minutes.
2. Combine the room-temperature (18–20 °C / 64–68 °F) eggs and

milk in a bowl. With the mixer running, gradually add this mixture
in to ensure a good emulsion and proper incorporation of the
ingredients. The texture you are looking for should be light and
creamy, without any lumps.
3. Mix well all the dry ingredients – sifted flour, cinnamon and baking
powder – in a separate bowl with a whisk.
TIP
• Use the high-quality ground cinnamon to make the Speculoos
flavor recognizable.
4. Add the dry ingredients to the creamed butter mixture all at

once. Mix everything on low speed for about 30 seconds just
until incorporated, not to develop the gluten and to preserve
the delicate texture. The finished dough should not crumble, it
should be soft, smooth and pleasant to touch, without any signs of
unmixed flour.
121
SPECULOOS DOUGH
5. Roll the dough out between two parchment paper sheets to

4–5 mm thick. Shape it into a rectangle to minimize scraps.
6. Place the rolled out dough in the fridge for 30–60 minutes to stabilize.
7. Cut the stabilized dough into rectangles of desired size. Use a wheel
pastry cutter to leave marks on the dough and then cut the cookies
with a regular knife.
8. After cutting out the cookies, place them back in the fridge for
5–10 minutes to stabilize.
9. Take the cookies from the fridge, flip them over, remove the parchment
paper and arrange them on the baking tray. Bake at 150 °C / 302 °F
for 20–25 minutes, depending on the thickness of the cookies.
TIP
• It is best to bake the cookies with the fan mode on so that they
stay nice and crisp, and have an even color. You can also bake the
cookies in a conventional oven, but in this case the baking time
will be longer and you will need to rotate the baking tray to ensure
even baking.
10. Allow the cookies to cool down at room temperature, then blend into
fine crumbs in a food processor. You can also crush the cookies by
placing them in a plastic bag and using a rolling pin.
CHEESECAKE CRUST
• Baked and ground speculoos 350 g 83%

• Butter 82% 70 g 17%
1. Mix the speculoos crumbs with soft butter in a mixing bowl using
a spatula. Use soft room-temperature butter to obtain a more
delicate texture without greasy spots after baking. You should
obtain a crumbly texture, which holds the shape well when pressed.
2. Place a cake ring d=18 cm and h=6 cm on a tray lined with a

122
ASSEMBLY
Ingredients

• Cheesecake mass
CHEESECAKE MASS

• Baked speculoos 50 g 8%
1. Chop the speculoos cookies into small pieces and sift them to get
rid of the powder.
2. Put the cream cheese in the bowl of a stand mixer, add the
cornstarch, the whipping cream to liquify the texture a bit and the
muscovado sugar for a unique biscuity flavor. Mix with a paddle
attachment at low speed just until all ingredients are combined.
TIP
• The temperature of all ingredients should be the same, they
should be either cold (3 °C / 37 °F) or room-temperature
(18–20 °C / 64–68 °F).
3. Gradually add the eggs and continue mixing until a very shiny and
4. Pass the mixture through a fine sieve, add the chopped sifted
speculoos and pour the cheesecake mass into the stabilized crust.
5. Preheat the oven to 200 °C / 392 °F, place the cheesecake

inside and reduce the temperature to 120 °C / 248 °F. Bake the
cheesecake for 40–50 minutes. When ready, the cheesecake
should set on the sides but jiggle in the middle. You also can check
the doneness of the cheesecake using a probe thermometer: its
internal temperature has to be 65–70 °C / 149–158 °F.
123
CHEESECAKE MASS
6. Leave the cheesecake to cool completely at room temperature. It will

take about 1.5–2 hours.
7. Transfer the cheesecake in the fridge for 2–3 hours more so it cools
down to 3 °C / 37 °F.
Ingredients
Take the baked cheesecake out of the fridge. Normally, the cake ring
the unmolding process easier.
124
Ingredients
• Stabilized soft caramel 90–100 g

• Lotus cookies 10 pcs
• Stabilized caramel Chantilly cream ~ 250 g
1. Take the caramel from the fridge 5–10 minutes in advance before
piping, so that it becomes a bit softer.
2. Place the caramel in a pastry bag fitted with a 6 mm round tip and
pipe it on top of the cheesecake, covering its surface completely.
3. Put the cheesecake in the fridge for 10–15 minutes until the
caramel sets completely.
4. Prepare the Lotus cookies for decoration by cutting them in halves

using a serrated knife.
5. Put the stabilized caramel Chantilly cream into the mixer bowl and
whip it with the whisk attachment until a very light, airy, but stable
texture. Whip it at medium speed first, then increase the speed
gradually. The whipped cream should be used immediately.
TIP
• For best whipping, the indoor temperature should be not higher
than 22 °C / 72 °F. If it is higher, then you can place the mixer
bowl and the whisk attachment in the freezer before you start
whipping, and work fast.
6. Transfer the whipped cream into a piping bag fitted with a

closed star tip d=7 mm and pipe swirls along the top edge of the
cheesecake, leaving the center clean.
7. Place the Lotus cookies in between the piped Chantilly cream.

https://youtube.com/shorts/uiXTr79xoPA
125
SPICED PUMPKIN
CHEESECAKE
for 1 cheesecake d=18 cm and h=4.5 cm
Spiced Pumpkin Cheesecake
PUMPKIN PUREE
Ingredients
• Pumpkin (butternut squash or any other) ~500 g
1. Wash and peel the pumpkin.
2. Remove the seeds and cut the peeled pumpkin into large cubes.
3. Place the pumpkin cubes on a baking tray lined with a silicone mat
or baking paper and roast at 170 °C / 338 °F for 25–30 minutes
until very soft.
4. After roasting, blend the pumpkin in a food processor or a blender

into a puree.
5. Use the puree straight away or keep in the fridge for up to 72 hours.
You can also freeze the puree for up to 1 month.
SHORTBREAD
• All–purpose flour 100 g 43%

• Sea salt 1g <1%
• Butter 82% 55 g 24%
TIP
or acetate sheets.
128
SHORTBREAD


CHEESECAKE CRUST WITH SPICES

• Spice mix (cloves, cinnamon, 1g <1%
allspice, star anise, nutmeg)
• Butter 82% 30 g 12%
1. In a bowl, mix the shortbread crumbs with the spice mix and soft
butter using a spatula.
3. Place the cheesecake crust in the fridge or freezer for 10 minutes

to stabilize.
129
CHEESECAKE MASS

• Sugar 50 g 8%
• Pumpkin puree 100 g 15%
1. Place the room-temperature cream cheese in a bowl of the stand

mixer and mix it with the paddle attachment until softened.
2. In a separate bowl, mix the sugar with cornstarch, then add the
eggs and mix well with a whisk.
3. Once the cream cheese turns smooth, gradually add the egg
mixture and mix until combined.
4. Pass the mixture through a fine sieve.
5. Scale 100 g of cheesecake mass and mix it with the pumpkin puree
in a separate bowl.
6. Pour half of the remaining plain cheesecake mass into the

stabilized cheesecake crust. Pour half of the pumpkin mixture on
top and make some swirls using a small spoon. Pour the other
half of the plain mass and top it with the pumpkin one. Repeat the
swirling motion.
Bake for 30–40 minutes. When ready, the cheesecake should set
on the sides but slightly jiggle in the middle.

130
CREAM CHEESE BUTTERCREAM
• Butter 82% 50 g 24%

1. Place the room-temperature butter, icing sugar and vanilla seeds

in the bowl of a stand mixer. Whip on maximum speed with a whisk
attachment until pale and fluffy.
2. Gradually add the room-temperature cream cheese and whip until

everything is combined.
3. Use the buttercream straightaway or store it for up to 72 hours in

the fridge.
Ingredients

• Cream cheese buttercream 200 g
• Spice mix Sufficient quantity
(cloves, cinnamon, allspice, star anise, nutmeg)
• Pumpkin seeds 8 pcs
1. Take the baked cheesecake out of the fridge. Normally, the cake
make the unmolding process easier.
2. Apply the cream cheese buttercream to the center of the

cheesecake and spread it with a spoon, creating an uneven
surface and not reaching the edges.
3. Lightly dust the buttercream with the spice mix using a fine sieve.
4. Decorate the cheesecake with pumpkin seeds.

the cupcakes, click on the link below
https://youtube.com/shorts/x4UWSG8AoRU
131
STRAWBERRY
CHEESECAKE
Strawberry Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
NEUTRAL GEL
• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 4g 2%
134
NEUTRAL GEL
around 3 minutes.
6 hours.
• Milk 2.5% 15 g 7%
• Sugar 15 g 7%
1. Pour the milk in a saucepan. Add sugar, gelatin mass and vanilla
seeds. Warm the mixture up to around 80 °C / 176 °F so that the
sugar dissolves and the gelatin melts.
2. Remove the mixture from the heat, add the cream cheese and mix
with a spatula.
3. Pour the cream cheese mixture into a measuring cup and blend
with a hand blender to ensure a perfect emulsion. The mixture
should turn homogeneous and smooth.
4. Add the cold whipping cream and mix everything with a spatula.
Don’t blend the mixture so as not to ruin the fat molecules
responsible for aeration and stabilization.
5. Cover the Chantilly cream with plastic wrap touching the surface
and place it in the fridge to stabilize for at least 4–6 hours, although
overnight is preferred.
135
SHORTBREAD

• Butter 82% 55 g 24%
• Sea salt 1g <1%
TIP
or acetate sheets.


136
CHEESECAKE CRUST

• Desiccated coconut 20 g 11%
• Butter 82% 20 g 11%
• Sea salt 2g <1%
• Vanilla powder 2g <1%
1. In a bowl, mix the shortbread crumbs with desiccated coconut, sea

salt and vanilla powder using a spatula.
2. Add the soft room-temperature butter and melted chocolate, mix

with a spatula. The shortbread mixture should stay crumbly, but at
the same time when you press, it should come together and hold
its shape.
3. Place a fluted pan (d=15 cm and h=4 cm) on a tray lined with a
mixture into the pan and press it to the sides of the ring to form
4. Place the cheesecake crust in the fridge or freezer for around

10–15 minutes to stabilize.
CHEESECAKE MASS

• Sugar 16 g 5%
• Butter 82% 7g 2%
• Cocoa butter 7g 2%
1. Pour the whipping cream into a saucepan, add vanilla seeds and
bring the mixture to 80 °C / 176 °F.
137
CHEESECAKE MASS
2. In a separate bowl, mix the sugar and cornstarch with a whisk. Add
the egg yolks and mix thoroughly with the whisk. The mixture should
be liquid with no lumps.
3. Pour some of the hot cream into the yolk, sugar and cornstarch
mixture while mixing with the whisk. Transfer the mixture back into
the saucepan.
4. Cook over low to medium heat until thickened, constantly stirring,

remove from the stove. It is important to stir the custard in the center
and on the sides of the saucepan to ensure proper cooking and a
smooth texture.
5. Add the gelatin mass, room-temperature soft diсed butter,

chocolate and cocoa butter. Mix well with the whisk to obtain a
smooth, silky and shiny texture.
6. Pour the mixture over the room-temperature cream cheese and

process everything with a hand blender until smooth.
7. Pour the cheesecake mass into the stabilized cheesecake crust.
8. Place the cheesecake in the fridge for at least 4 hours to stabilize.
STRAWBERRY CONFITURE
• Strawberry puree 50 g 43%

• Raspberry puree 50 g 43%
• Glucose/corn syrup 7g 6%
• Sugar 10 g 9%
• Pectin NH 1g <1%
1. Place strawberry and raspberry puree, as well as glucose syrup, into

a saucepan, and bring to 30–35 °C / 86–95 °F over medium heat.
2. In a bowl, mix the pectin and sugar, and gradually sprinkle into the
puree mixture, stirring constantly with a whisk.
3. Bring the mixture to a boil and cook it for about 30 seconds, stirring
occasionally, to 103 °C / 217 °F. Remove the saucepan from the heat
and mix with a silicone spatula.
4. Transfer the confiture into a clean bowl, cover it with cling film and
place it in the fridge for a few hours to cool down and stabilize.
138
Ingredients
• Stabilized cheesecake
• Stabilized strawberry confiture
• Stabilized vanilla Chantilly cream 200 g
• Fresh strawberries 150 g
• Neutral gel 150 g
1. Pour the chilled strawberry confiture on top of the cheesecake

mass and smooth it with an offset spatula.
2. Place the cheesecake in the fridge for a few minutes to stabilize the
confiture.
3. Put the Chantilly cream in the bowl of a stand mixer and whip it
with the whisk attachment until increased in volume and a light, but
stable texture.
4. Take the cheesecake from the fridge, slightly warm the sides of the
pan with a heat gun and unmold the cheesecake.
5. Transfer the Chantilly to a piping bag fitted with a rose petal tip. Pipe
the cream along the edges of the cake, creating a rhythmic pattern.
6. Heat the neutral gel to 60–70 °C / 140–158 °F, pour it into a jug and
dip the strawberries into it holding them by the calyx.
7. Decorate the cheesecake with glazed strawberries.

https://youtube.com/shorts/sf0_qw6uzQ8
139
STRAWBERRY
HEART
CHEESECAKE
for 1 heart-shaped cake d=16 cm and h=4.5 cm
Strawberry Heart Cheesecake
GELATIN MASS

for up to 2 days.
TIP
immediately.
• Milk 3.2% 7g 7%
• Sugar 7g 7%
1. Pour the milk in a saucepan. Add sugar, gelatin mass and vanilla
seeds. Start warming the mixture up to around 80 °C / 176 °F until
the sugar dissolves and the gelatin melts.
2. Remove the mixture from the heat and add the cream cheese.
The temperature of the cream cheese doesn’t matter, it will melt in
the hot liquid eventually. Just mix it with a spatula.
142
3. Pour the mixture in a jug and blend with a hand blender to ensure a
perfect emulsion. The mixture should turn homogeneous.
4. Add the cold whipping cream and mix everything with a spatula.
Don’t blend the mixture so as not to ruin the fat molecules which
are responsible for aeration and stabilization.
5. Cover the Chantilly cream with plastic wrap touching the surface to
prevent the skin and condensation from forming. Put it in the fridge
to stabilize for at least 6 hours, although overnight is preferred.
SHORTBREAD

• Salt 1g <1%
• Butter 82% 55 g 25%
TIP
3. Roll the dough out to 2-3 mm thick between two parchment paper
or acetate sheets.

and bake at 150 °C / 302 °F for 15-20 minutes to obtain an even
143
SHORTBREAD
5. Allow the shortbread to cool down completely at room temperature.

It will take approximately 30 minutes.
CHEESECAKE CRUST

• Butter 82% 10 g 5%
• Coconut oil 10 g 5%
1. Mix the shortbread crumbs with coconut oil and soft butter using
a spatula. The shortbread mixture should stay crumbly and come
together when you press it with your hand.
2. Place 150 grams of the crumbly mixture into the heart-shaped cake
ring (d=16 cm and h=4.5 cm) and press it to the sides to form even
borders using a bent spoon.
3. Then put the rest of the mixture into the cake ring and press to
make the bottom part of the crust.
4. Put in the fridge or freezer for 10-15 minutes to stabilize.
ASSEMBLY
Ingredients

• Cheesecake mass
• Strawberry jelly
144
CHEESECAKE MASS

• Sugar 30 g 10%
1. Put the room temperature cream cheese in the mixer bowl and
whisk until smooth.
2. Add vanilla seeds, sugar, cornstarch, whole eggs and egg yolks.
Finally, add the whipping cream and mix everything with the whisk
attachment. The finished cheesecake mass should be neither too
liquid nor too thick, and perfectly smooth.
cheesecake crust.
4. Bake in the oven, preheated to a temperature of 120 °C / 248 °F,

for around 35-40 minutes. You can check the doneness of the
cheesecake by checking its internal temperature (it has to be
around 65-70 °C / 149-158 °F) or by gently shaking the tray: the
finished cheesecake should set on the sides but jiggle in the middle.

will take approximately 1.5-2 hours.
6. Transfer it in the fridge to cool to 3 °C / 37 °F to prevent cracks on

the surface.
145
STRAWBERRY JUICE
• Sugar 30 g 9%
• Strawberries (fresh or frozen) 300 g 91%
1. Place the strawberries in a metal bowl and sprinkle the sugar on top
to make the berries release the juice faster.
2. Place the bowl over a pan with boiling water and cover it with plastic
wrap to keep the steam inside. Reduce the heat to minimum and
leave to cook for about 30-45 minutes. Make sure the bowl doesn’t
come in contact with the boiling water.
3. Turn off the heat, remove the plastic wrap and place the
strawberries in a fine strainer to drain the juice for about 10 minutes.
Do not press the berries to obtain clear juice.
STRAWBERRY JELLY
• Sugar 10 g 7%
• Strawberry juice 100 g 71%
1. Put the sugar in a saucepan, add the gelatin mass and 15-20 g of
the strawberry juice. Start heating everything on low heat until the
sugar dissolves and the gelatin melts. Do not mix these ingredients
too much to prevent the gelatin from foaming, swirling the saucepan
is just fine.
2. Remove the saucepan from the heat and pour the mixture into the
rest of the strawberry juice (at room temperature). Mix gently with a
spatula and transfer the jelly into a small jug for convenient pouring.
3. Pour around 90-100 g of strawberry jelly on top of the completely

cooled cheesecake.
4. Place it in the fridge for 30 minutes to allow the jelly to set

completely. Do not freeze the cheesecake with a jelly layer.
146
Ingredients
Take the chilled cheesecake out of the fridge. Normally, the cake ring
the unmolding process easier.
Ingredients
• Stabilized vanilla Chantilly cream

• Unmolded cheesecake
1. Transfer the stabilized vanilla Chantilly cream into the mixer bowl
and whip it with the whisk attachment until a very light, airy, but
stable texture that resembles soft serve ice cream. Do it at medium
speed first, increasing the speed gradually.
2. Transfer the whipped cream into a piping bag fitted with an open
star tip d=12 mm and pipe it on top of the strawberry jelly layer,
creating a beautiful rim of Chantilly beads and leaving the center of
the cheesecake clean.

https://youtube.com/shorts/bJgfyuZvuIw
147
www.kica-academy.com +38 (096) 002 38 98 [email protected]
Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev

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The Big Cheesecake Book 1

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THE BIG

Photography by Natalia Khoroshaieva

The Big Cheesecake Book will show you

If you prefer no-bake cheesecakes then this wonderful collection

Looking for a crowd pleasing dessert? We have included classic

This book will provide you with clear step-by-step instructions

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

4. Cool the shortbread down at room temperature and then grind it

Ingredients Total weight: ~ 505 g 100%

• Baked and ground shortbread 420 g 83%

4. Place the cheesecake crust in the fridge for 30 minutes to stabilize.

BANANA AND LIME CHEESECAKE MASS

Ingredients Total weight: ~ 762 g 100%

• Cream cheese 65% 455 g 60%

1. Mix the room-temperature cream cheese, sugar and lime zest in a

BANANA AND LIME CHEESECAKE MASS

5. Leave the cheesecake to cool down completely at room

Ingredients Total weight: ~ 112 g 100%

• Banana puree 32 g 29%

1. Once the cheesecake has cooled down completely, remove the

3. Slice the bananas in half lengthwise. Arrange the banana slices so

4. Brush the banana layer with some lime juice.

Ingredients Total weight: ~ 150 g 100%

• Egg whites 50 g 33%

DECORATING THE CHEESECAKE

1. Pipe the meringue in domes along the edge of the cheesecake.

2. Decorate the cheesecake with a sprinkling of fresh lime zest.

To watch how the Chef assembles

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

COFFEE CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

COFFEE CHANTILLY CREAM

Ingredients Total weight: ~ 250 g 100%

• All-purpose flour 130 g 42%

3. Roll out the dough to a thickness of 2–3 mm between two

4. Remove one parchment paper sheet, transfer the dough to a

5. Allow the shortbread to cool down completely at room

7. Transfer the crumbs into a clean bowl.

Ingredients Total weight: ~ 281 g 100%

• All-purpose flour 110 g 40%

2. Process the mixture with a paddle attachment until the texture

4. Roll out the dough to a thickness of 2–3 mm between two

5. Bake for 20–25 minutes at 150 °C / 302 °F until golden brown.

6. Cool the shortbread completely at room temperature. It will take

Ingredients Total weight: ~ 450 g 100%

• Baked and ground 250 g 55%

1. Mix the almond shortbread crumbs with the room-temperature

2. Mix the chocolate shortbread crumbs with the room-temperature

5. Place the cheesecake crust in the fridge for 10–15 minutes to

• Stabilized cheesecake crust

Ingredients Total weight: ~ 330 g 100%

• Dark chocolate 70% 50 g 15%

2. Meanwhile, combine dark and milk chocolate in a measuring cup.

6. Leave the cheesecake to cool completely at room temperature,

Ingredients Total weight: ~ 595 g 100%

• Cream cheese 65% 380 g 64%

UNMOLDING THE CHEESECAKE

• Well-chilled assembled cheesecake

DECORATING THE CHEESECAKE