Fruit Cheesecake All the Freshness of Fruits Associated with the Taste of Deli Cheesecake

Fruit Cheesecake All the freshness of fruits associated with the taste of Deli Cheesecake

Discover some of the Fruit Cheesecake recipes developed by Serge Gandossi Cheesecake Provencale Short crust Break the crust and add the melted Topfil Apricot 60% mixed with Aristo Primeur Crema, add the a spoon of rosemary oil and finish Tegral Patacrout 1000 g PatisFrance Broken Pistachios. garnishing the ring with Deli Aristo Primeur Croissant 400 g Pour the crust on the bottom and on Cheesecake. the sides of a greased inox mould, Bake at 155°C for 55 min. Whole eggs 100 g and push aside with a spoon. Decoration Mix all the ingredients to obtain Cheesecake Apricot Once cooled down, glaze the top a homogeous dough. Laminate a 3 mm with 200 g Topfil Apricot 60% layer and bake at 180°C for 16 min. Deli Cheesecake 750 g mix with 50 g of Miroir l’Original Crust Bitter almonds 5 g Neutre and 1 g of rosemary oil. Decorate with fresh abricots entire Short crust 225 g Topfil Apricot 60% 120 g glazed with Harmony Sublimo, Aristo Primeur Crema 85 g and some pieces of broken almonds. Pour the preparation on top of the crust. * Recipe for 1 ring diameter 18cm/h 3cm PatisFrance Broken Pistachios 35 g ** Indicative values based on theoretical calculations Pipe in the middle 120 g of

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 307 17 33 4

Lemon Crumble Cheesecake Short crust Crust Mix the Deli Cheesecake with the Deli Citron in the plastic bowl and Tegral Patacrout 920 g Short crust 140 g warm up to 20°C in the micro wave Aristo Primeur Croissant 400 g Aristo Primeur Crema 55 g oven. Pour in the bowl and whip with Whole eggs 100 g Break the first half of the short crust a wisk for 3 min. at fast speed. Pistachio powder 80 g and add the melted Aristo Primeur Pour in to the circle on top of the Crema. Pour the crust on the bottom crust and bake at 150°C for 30 min. Mix all the ingredients to obtain a of a greased inox mould. homogeous dough. Laminate half of the Decoration dough on a 3 mm layer. Bake at 180°C Lemon Cheesecake Once cooled down, glaze the cheesecake for 16 min. Sift the other half of the with a thin layer of Miroir l’Original dough to make a crumble. Spread on Deli Cheesecake 500 g Neutre. the tray. Bake at 180°C for 16 min. Deli Citron 100 g Mix 100 g of crumble with 7 g Violette Cristal Sugar, and 7 g of Broken * Recipe for 1 ring diameter 18cm/h 3cm Take sometimes the tray out of the oven ** Indicative values based on theoretical calculations to mix and break the crumble. Pistachio. Pour the crumble on top.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 317 17 36 4

Top Mousse Cheesecake Short crust Break the crust and add the melted Classic Lemon 25 g Aristo primeur Crema. Pour the crust on Water 250 g Tegral Patacrout 920 g the bottom of greased inox mould. Aristo Primeur Croissant 400 g Heat the water up to 40°C and add Strawberry Cheesecake Whole eggs 100 g the Puratos Bavarois Neutre, and Deli Cheesecake 4200 g the Classic Lemon. Add the softly Pistachio powder 80 g whipped Chantypak. Spread on the Topfil Strawberry 20% 800 g top of the cooled down Strawberry Mix all the ingredients to obtain Cheescake. a homogeous dough. Laminate half Mix the 2 ingredients together and pour Put it in the freezer. of the dough on a 3 mm layer. on the top of the crust. Bake at 180°C for 16 min. Bake at 160°C for 40 min. Cool down. Decoration Melt 250 g of Belcolade White Crust Lemon Mousse Selection with 250 g of cocoa butter * Recipe for 1 mould 40/60cm Short crust 1000 g Chantypak 1000 g and add the yellow colour. ** Indicative values based on theoretical calculations Spray the top of the mousse. Aristo Primeur Crema 250 g Puratos Bavarois Neutre 250 g Cut the cheesecake and decorate.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 276 14 33 3

240 Cheesecake Wholegrain Cake slow speed and 3 min. medium speed. Mix the 2 ingredients together and pour Add water and oil and mix again 3 min. on the top of the baked wholegrain cake. Tegral Satin Wholegrain Cake 750 g at low speed. Spread a layer on a tray Bake at 155°C for 40/45 min. in the Whole eggs 175 g and bake at 180°C. deck oven. Water 125 g Berrissimo Cheesecake Decoration Oil 100 g Mix 1000 g of Miroir l’Original Neutre Deli Cheesecake 4200 g and 500 g of Topfil Berrissimo 70%. Mix the powder ingredients and eggs in Topfil Berrissimo 70% 60 g Once cooled down, apply on the a planetery mixer with beater for 1 min. cheesecake. Cut and decorate.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 240 9 35 4

* Recipe for 1 mould 40/60cm ** Indicative values based on theoretical calculations Chocolate Cheesecake All the power of chocolate associated with the taste of Deli Cheesecake

Discover some of the Chocolate Cheesecake recipes developed by Serge Gandossi Peanut Chocolate Cheesecake Moist chocolate cake Chocolate Cheesecake Decoration Melt the Miroir Glassage Real Tegral Satin Moist Cake Dark 750 g Deli Cheesecake 4000 g Chocolate – Chocolat Noir Oil 300 g Belcolade Origine Vanuatu 1000 g at 35-40°C. Eggs 300 g Melt the Belcolade Origine Vanuatu Once the cheesecake has cooled down, Water 150 g and mix with the Deli Cheesecake. apply on the top. Melt Deli Caramel, Pour on the top of the chocolate cake add the peanuts and decorate the top and bake at 160°C for 45 min. Mix all the ingredients during 5 min. of the cheesecake. Sprinkle with some at medium speed. Spread a layer on a grains of salt flower. Silpat sheet and bake at 180°C. Once baked, cut and place a frame 40/60 cm.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) * Recipe for 1 mould 40/60cm per 100g** ** Indicative values based on theoretical calculations 319 18 35 5

After 8 Cheesecake

Short crust Crush the baked short crust and add Belcolade Origin Ouganda. the melted Aristo Primeur Crema. Mix together with 475 g of Deli Tegral Patacrout 950 g Place a layer in the bottom of a greased Cheesecake. Add Classic Mint and Aristo Primeur Croissant 400 g tart ring. Belcolade Dark Shaving. Fill the ring and bake at 160°C for 30 min. Water 100 g Cheesecake Real Dutch Cocoa 50 g Deli Cheesecake 575 g Decoration Once cooled down, melt 100 g of Mix all the ingredients together. Laminate Belcolade Origin Ouganda 55 g Belcolade Ganache at 35°C and a 3 mm layer. Bake at 180°C - 16 min. add 3 g of Classic Mint. Apply on top. Classic Mint 18 g Melt 100 g of Belcolade Cocoa Crust Belcolade Dark Shaving 35 g Butter with 100 g of Belcolade Short crust 140 g White Selection. Warm up slightly 100g of Deli Add green colour. Aristo Primeur Crema 60 g * Recipe for 1 ring diameter 18cm/h 3cm Cheesecake and add the melted Spray on top and decorate. ** Indicative values based on theoretical calculations Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 327 19 34 4

Wild Cranberries Cheesecake

Short crust PatisFrance Broken Pistaches 20 g Melt Belcolade White Selection and mix with Deli Cheesecake. Add the Dry Cranberries 40 g Tegral Patacrout 1000 g Topfil Wild Cranberry 60%. Pour into the circle and bake at 160°C for 35 min. Aristo Primeur Croissant 400 g Crush the baked short crust and add the Whole eggs 100 g melted Aristo Primeur Crema, pistaches and dry cranberries. Place a layer in the Decoration Once cooled down, cover the top with Mix all the ingredients together. Laminate bottom of a greased tart ring. a 3 mm layer. Bake at 180°C - 16 min. Topfil Wild Crandberry 60%. Cheesecake Glaze with Miroir l’Original Neutre. Crust Deli Cheesecake 500 g Finish with white chocolate, dry cranberries and pistaches. Short crust 140 g Belcolade White Selection 90 g Aristo Primeur Crema 60 g Topfil Wild Cranberry 60% 50 g

* Recipe for 1 ring diameter 18cm/h 3cm ** Indicative values based on theoretical calculations Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 334 19 36 4

Congo Cheesecake

Short crust Crust Warm up slightly 100 g of the Deli Cheesecake and mix with the melted Tegral Patacrout 950 g Baked short crust 140 g Belcolade Noir Selection. Mix together Belcolade Real Dutch Cocoa 50 g Aristo Primeur Crema 60 g with remaining Deli Cheesecake and avoid overmixing. Fill the ring and bake Altima Exclusif Croissant 400 g Crush the baked short crust and add the for approximately 1 hour at 160°C in Eggs 100 g melted Aristo Primeur Crema. a deck oven. Place a layer in the bottom of a greased Mix the Tegral Patacrout and tart ring. Decoration Belcolade Real Dutch Cocoapowder Once cooled down, remove the ring, with the Altima Exclusif Croissant. Chocolate Cheese batter sprinkle with some Belcolade Real Add the eggs. Keep in the fridge. Deli Cheesecake 750 g Dutch Cocoa (35 g) and pipe some Laminate the shortcrust at 3 mm. drops of melted PF Miroir Plus Bake for about 15 min. at 200°C. Belcolade Noir Selection 180 g Chocolat (50 g). * Recipe for 1 ring diameter 18cm/h 4cm ** Indicative values based on theoretical calculations Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g) per 100g** 403 23 35 6