Sunny Cheesecake

Desserts

Recipe and photo by Natalia Arevalo
Approx preparation time: 5 hours

5/5

Steps

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.

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.

Passion Fruit Gelée

  1. Warm up passion fruit, water, sugar.
  2. Add the bloomed gelatin.
  3. Portion.

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.

Passion Fruit Merengue

  1. Make like a marshmallow.

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.

Ingredients

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 gelatin leaves (GELITA SILVER)
  • 480 gr white chocolate food coloring

Passion Fruit Meringue

  • 100 gr passin fruit puree
  • 2 gr gelatin leaves (GELITA SILVER)
  • 235 gr sugar
  • 167 gr egg whites

Banana Toffee

  • 300 gr heavy cream
  • 150 gr sugar
  • 150 gr banana