Lemon Cheese Cake with Fresh Berries

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Lemon Cheese Cake with Fresh Berries

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Ingredients

Cheese Mousse:
455 gr cream cheese
110 gr icing sugar
10 gr vanilla bean
150 gr white chocolate
230 gr whipped cream
55 gr Candied Lemon
Lemon Cream Insert: 
65 gr Lemon Juice
200 gr Sugar
100 gr Egg Yolks
50 gr Eggs
250 gr Butter
White Sponge Cake: 
225 gr Sugar
30 gr Whole Eggs
84 gr Vegetable Oil
123 gr Fresh milk
183 gr T45 (cake flour)
12 gr Baking Powder
  • Medium

Ingredients

  • Cheese Mousse:

  • Lemon Cream Insert: 

  • White Sponge Cake: 

Directions

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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:

  1. Beat with paddle cream cheese, vanilla bean and icing sugar until creamy;
  2. Add melted chocolate to the mixture cheese and keep mixing;
  3. Once well combined add candied lemon and semi-whipped cream and fold into the mixture cheese.

How to Make the Lemon Cream Insert:

  1. Mix the sugar and lemon juice;
  2. Bring to boil;
  3. Add yolks, eggs;
  4. Remove from the heat, cool down till 60°C (140°F) and add the butter;
  5. Blend it till smooth;

How to Make the White Sponge Cake:

  1. Whip the eggs with sugar till foamy;
  2. Add dry ingredients;
  3. Add liquid ingredients: milk and oil;
  4. Bake at 200°C (392°F)  for 8 minutes;
Lemon Cheese Cake with fresh Berries
Lemon Cheese Cake with fresh Berries
Lemon Cheese Cake with fresh Berries
Lemon Cheese Cake with fresh Berries

Anton Pochtar

Anton Pochtar is the Head Pastry Chef at the famous Ritz-Carlton in Moskow, Russia. Anton has studied culinary arts in his home town of Astana, Kazakhstan, and later moved to Dubai for a stint a the Grand Hyatt. Grand Hyatt was just the beginning of a great culinary career, which at the age of 30 already includes roles at the Kempinski Hotel in Bahrain, Ritz-Carlton in Abu Dhabi, Ritz-Carlton in Dubai.

Check out our interview with Anton where he talks about his career, inspiration, Russian cuisine and advice for young chefs.

 

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