Ingredients
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Cheese Mousse:
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455 gr cream cheese
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110 gr icing sugar
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10 gr vanilla bean
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150 gr white chocolate
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230 gr whipped cream
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55 gr Candied Lemon
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Lemon Cream Insert:Â
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65 gr Lemon Juice
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200 gr Sugar
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100 gr Egg Yolks
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50 gr Eggs
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250 gr Butter
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White Sponge Cake:Â
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225 gr Sugar
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30 gr Whole Eggs
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84 gr Vegetable Oil
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123 gr Fresh milk
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183 gr T45 (cake flour)
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12 gr Baking Powder
Directions
This is an amazing cheesecake recipe by Anton Pochtar, Pastry Chef at the Ritz-Carlton in Moscow. This recipe makes 30 cheesecakes as depicted in the photos attached.
How to Make the Cheese Mousse:
- Beat with paddle cream cheese, vanilla bean and icing sugar until creamy;
- Add melted chocolate to the mixture cheese and keep mixing;
- Once well combined add candied lemon and semi-whipped cream and fold into the mixture cheese.
How to Make the Lemon Cream Insert:
- Mix the sugar and lemon juice;
- Bring to boil;
- Add yolks, eggs;
- Remove from the heat, cool down till 60°C (140°F) and add the butter;
- Blend it till smooth;
How to Make the White Sponge Cake:
- Whip the eggs with sugar till foamy;
- Add dry ingredients;
- Add liquid ingredients: milk and oil;
- Bake at 200°C (392°F) for 8 minutes;
