Cappuccino Cheesecake
Ingredients
Part Acabamento
Part Preparo
Part Creme
Process
01. Place the Zeelandia Cake Cappuccino, eggs, and milk in the mixer and mix for 1 minute on speed 1 until blended. Use the flat beater.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 1kg of batter into a 60x40cm pan lined with parchment paper, spreading it with a spatula.
04. Mix the remaining batter with 50g of cocoa powder and pour it into a 45x30cm pan lined with parchment paper, spreading it with a spatula.
05. Bake at 180ºC for approximately 15 minutes in a deck oven.
06. Cool, cut 7 discs of 15x15cm from the 60x40cm pan, and 7 discs of 12x12cm from the 45x30cm pan. Set aside.
07. Grease the 15x4cm rings and coat with refined sugar.
08. Place the rings on the bases, moisten with syrup, and using a piping bag, apply 40g of Red Fruit Filling, cover with the reserved base of 12x12cm, and moisten. Set aside.
CREAM
01. Chill the heavy cream (temperature 10ºC).
02. Soak the unflavored gelatin in 130ml of water. Set aside.
03. Place the whipped cream, sugar, heavy cream, cream cheese, and instant coffee diluted with 20ml of water in the mixer and blend on low speed (speed 1) until combined. Use the whisk attachment.
04. Beat at high speed (speed 3) for approximately 4 minutes or until whipped. Set aside.
05. Dissolve the soaked gelatin in a double boiler or microwave.
06. Add the dissolved gelatin to the reserved cream and mix until combined.
07. Pour 280g of cream over the reserved base in the rings.
08. Place in the freezer for approximately 3 hours or until firm.
FINISHING
01. Place the dulce de leche, instant coffee, and El-Geleia Pronta in a container and mix, then gradually add the soaked gelatin until combined.
02. Using a spatula, spread approximately 120g of the topping over each cheesecake.
03. Decorate with coffee beans and chocolate curls.
Tips
- Add warm gelatin to the cream to prevent crystallization.
For better homogenization of the gelatin with the cream, first mix a small amount and then add the rest.
Yield
7 Units of 620 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Freezer , Spatula , Whisk Attachment , Flat Beater , Scale , Flat Baking Sheets , Brush , Rings , Parchment Paper , Serrated Knife
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 182 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 77 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Cappuccino Cheesecake
Ingredients
Part Acabamento
Part Preparo
Part Creme
How to make it
PREPARATION
01. Place the Zeelandia Cake Cappuccino, eggs, and milk in the mixer and mix for 1 minute on speed 1 until blended. Use the flat beater.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 1kg of batter into a 60x40cm pan lined with parchment paper, spreading it with a spatula.
04. Mix the remaining batter with 50g of cocoa powder and pour it into a 45x30cm pan lined with parchment paper, spreading it with a spatula.
05. Bake at 180ºC for approximately 15 minutes in a deck oven.
06. Cool, cut 7 discs of 15x15cm from the 60x40cm pan, and 7 discs of 12x12cm from the 45x30cm pan. Set aside.
07. Grease the 15x4cm rings and coat with refined sugar.
08. Place the rings on the bases, moisten with syrup, and using a piping bag, apply 40g of Red Fruit Filling, cover with the reserved base of 12x12cm, and moisten. Set aside.
CREAM
01. Chill the heavy cream (temperature 10ºC).
02. Soak the unflavored gelatin in 130ml of water. Set aside.
03. Place the whipped cream, sugar, heavy cream, cream cheese, and instant coffee diluted with 20ml of water in the mixer and blend on low speed (speed 1) until combined. Use the whisk attachment.
04. Beat at high speed (speed 3) for approximately 4 minutes or until whipped. Set aside.
05. Dissolve the soaked gelatin in a double boiler or microwave.
06. Add the dissolved gelatin to the reserved cream and mix until combined.
07. Pour 280g of cream over the reserved base in the rings.
08. Place in the freezer for approximately 3 hours or until firm.
FINISHING
01. Place the dulce de leche, instant coffee, and El-Geleia Pronta in a container and mix, then gradually add the soaked gelatin until combined.
02. Using a spatula, spread approximately 120g of the topping over each cheesecake.
03. Decorate with coffee beans and chocolate curls.
Tips
- Add warm gelatin to the cream to prevent crystallization.
For better homogenization of the gelatin with the cream, first mix a small amount and then add the rest.
Yield
7 Units of 620 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Freezer , Spatula , Whisk Attachment , Flat Beater , Scale , Flat Baking Sheets , Brush , Rings , Parchment Paper , Serrated Knife
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 182 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 8.1 | % VD (*) |
| Gorduras saturadas (g) | 5.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 77 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.