Strawberry Cheesecake with Yuzu & Meringue
Looking for a magnificent strawberry cheesecake recipe that will wow your family and friends? You are in the right place. This sophisticated dessert is amazing and will impress everyone without a doubt. Serve the cheesecake with Yuzu ice cream, meringue and strawberry puree.
Ingredients
Strawberry Gel:
- 450 grams strawberry puree
- 50 grams raspberry purée
- 150 milliliters water
- 4 grams Agar-agar if you dont have this ,the taste will be the same, but the texture will be a little more liquid
- 50 milliliters strawberry liqueur
- 20 grams sugar
Yuzu Ice Cream:
- 880 milliliters milk
- 250 milliliters cream
- 65 grams powdered milk
- 220 grams sugar
- 35 grams dextrose
- 7 grams ice cream stabilizer
- 4 yuzus
Crumble:
- 100 grams butter
- 100 grams sugar
- 100 grams almond flour
- 100 grams flour
Meringue:
- 50 grams egg whites
- 100 grams sugar
Cheesecake:
- 800 milliliters cream
- 400 grams cottage cheese
- 120 grams sugar
- 70 grams powdered milk
- 2 eggs
- 1 vanilla pod sliced lengthways, or 1 tsp vanilla extract
Pastry:
- 200 grams icing sugar
- 60 grams egg yolks 3 yolks
- 300 grams butter soft
- 500 grams flour
- pinch salt
Instructions
Strawberry Gel
- Mix all the ingredients together and bring to boil and let cool.
- Once cold, blend with a hand blender and pass through a fine strainer to obtain a smooth texture.
Yuzu Ice Cream
- Make a hot infusion with the milk, cream plus 1⁄2 yuzu zest so that the milk and cream obtain the citrus flavour.
- Leave to cool.
- Mix together dries ingredients (powdered milk, sugar, dextrose, ice cream stabilizer)
- Dissolve the dry mixture into the cooled milk and cream infusion.
- Heat to 82° C/ 180° F and cool rapidly once it reaches the temperature. When cooked add the yuzu juice and the rest of the yuzu zest (depending on the taste)
- Leave to mature for 12 – 24 hours.
- Pass through a sieve and put in ice cream machine.
Crumble
- Mix together all ingredients with your fingers to obtain a loose crumble and cook in the oven at 160° C/ 320° F for approximately 10 to 15 minutes until it becomes slightly crunchy.
Meringue
- Heat the egg white and sugar to 50° C/ 122°F.
- Beat until firm.
- Put in a pastry-piping bag and pipe small meringues approximately the size of a grape.
- Dry in the oven slowly at approximately 80° C/175° F until they are dry.
Cheesecake
- Beat the cottage cheese (quark), cream and milk powder together.
- Whisk the eggs and sugar in a bowl until thick, pale and foamy, add the vanilla seed and fold in the cheese and cream mixture.
Pastry
- Mix everything together in a food blender.
- Roll out.
- Place in a lightly greased cake tin of approximately 28 cm/ 11 inches in diameter.
- Pour the cheesecake mixture on the top.
- Cook in the oven for 25 minutes at 180° C/ 355°F.
- Leave to cool for 2-4 hours.
Notes and Plating
- Should you wish to make mini strawberry cheesecakes like in the picture, use a cake cutter to cut your desired size.
- Add fresh strawberries and decorate the plate with puree, meringue, ice cream and sprinkle with crumble.
Notes
Tried this recipe?Let us know how it was!