Le Cheesecake

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:
 

1. Preheat oven to 150°C.
2. In a bowl mix all the dry ingredients until its well combined.
3. Cut the butter into cubes, add it to the dry ingredients and mix until a crumble is formed.
4. Transfer the mixture onto a 16cm x 16cm tray then bake at 150 °C for 15 minutes.

Crust:
 

1. In a mixer, add the biscuit mix and Anchor Bulk Butter. Combine until an even mixture is formed.

Cream Cheese:
 

1. Add all the cream cheese ingredients to a food processor and combine until even texture is formed.

Assembly:
 

1. Preheat oven to 180°C.
2. Add 180g of the crust mix to each of the bottom layer of 18cm ring moulds.
3. Pour the Cream Cheese mixture over the crust mix and bake at 180°C for 30 minutes.