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Le Cheesecake
Recipe
Feb 13, 2023
1 min read
Serving
: 2 cakes of 18 Cm
Ingredients
Biscuit:
110g Flour T55
3g Baking Powder
60g Almond Powder
60g Sugar
110g Anchor Bulk Butter 82%
2g Salt
Crust:
300g Biscuit Mix
30g Anchor Bulk Butter
Cream Cheese:
1560g Anchor Cream Cheese
750g Mascarpone Cheese
360g Anchor Chef’s Classic Whipping Cream
60g Flour T55
600g Egg
650g Sugar
3p Vanilla Beans
Method
Biscuit:
Preheat oven to 150°C.
In a bowl mix all the dry ingredients until its well combined.
Cut the butter into cubes, add it to the dry ingredients and mix until a crumble is formed.
Transfer the mixture onto a 16cm x 16cm tray then bake at 150 °C for 15 minutes.
Crust:
In a mixer, add the biscuit mix and Anchor Bulk Butter. Combine until an even mixture is formed.
Cream Cheese:
Add all the cream cheese ingredients to a food processor and combine until even texture is formed.
Assembly:
Preheat oven to 180°C.
Add 180g of the crust mix to each of the bottom layer of 18cm ring moulds.
Pour the Cream Cheese mixture over the crust mix and bake at 180°C for 30 minutes.
Anchor Food Professionals
Le Cheesecake
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