Sunny Cheesecake

You'll need:

New: Yield 12 portions. Recipe and photo by Natalia Arevalo Approx preparation time 5 hours
Coffee Cake (makes 1/4 sheet pan) 100 gr A.p flour 1.75 gr salt 2.5 gr baking powder 125 gr sugar  50 gr whole eggs 60 gr butter milk 60 gr espresso (coffee) 35 gr butter
Unbaked Cheesecake 400 gr cream cheese 114 gr swiss merengue 187 gr heavy cream (whipped) 2 gr gelatin leaves (GELITA SILVER)
Passion Fruit Gelée 180 gr passion fruit puree 62.5 gr sugar 20 gr water 7 gr gelatin leaves (GELITA SILVER)
White Chocolate Glaze 200 gr milk 64 gr glucose syrup 8 gr gelatine leaves (GELITA SILVER) 480 gr white chocolate food coloring
Passion Fruit Meringue 100 gr passin fruit puree 2 gr gelatine leave (GELITA SILVER) 235 gr sugar 167 gr egg whites
Banana Toffee 300 gr heavy cream 150 gr sugar 150 gr banana


  • Step 1

    Coffee Cake

    1. Cream butter and sugar.

    2. Add eggs and then sifted powders.

    3. Add butter milk and espresso coffee.

    4. Spread onto a half sheet pan, Bake for about 15 minutes at 180 C.

    5. Cool down and cut. 

  • Step 2

    Unbaked cheesecake

    1. Cream the cheese.

    2. Warm up one part of the heavy cream and add the bloomed gelatin.

    3. Add the previous mixture to the cream cheese and incorporate.

    4. Fold meringue and cream in the cream cheese mixture.

    5. Portion.

  • Step 3

    Passion Fruit Gelée

    1. Warm up passion fruit, water, sugar. 

    2. Add the bloomed gelatin.

    3. Portion. 

  • Step 4

    White Chocolate Glaze

    1. Warm up milk and glucose syrup.

    2. Remove from the heat and add the bloomed gelatin.

    3. Add to the white chocolate and incorporate.

    4. Add food coloring (yellow and orango) creating a marble effect.

    5. Use at 28 C to cover the pieces. 

  • Step 5

    Passion Fruit Merengue

    1. Make like a marshmallow.

  • Step 6

    Banana Toffee

    1. Make a dry caramel, deglaze with the cream, mix and reduce until it becones sauce.

    2. remove from the heat, add banana cubes.

    3. Portion and freeze.