Jul 17, 2023

1 min read

500 gr Anchor Cream Cheese
80 gr Sugar, White
10 gr Cornstarch
100 gr Eggs, Whole
40 gr Egg, Yolk
40 gr Anchor UHT Milk
Strawberry Cremeux:
400 gr Anchor Chef’s Classic
100 gr Anchor UHT Milk
80 gr Strawberry Puree
30 gr Sugar, White
25 gr Egg Yolk
160 gr White Chocolate
8 gr Gelatin Powder
40 gr Water, Cold
  1. Pre-heat the deck oven to 150°C.
  2. Mix the cream cheese in the mixer for approx. 1 min, then add sugar.
  3. Stop and scrape down the sides as needed. Mix until smooth.
  4. Gradually add the eggs while the mixer is still running- make sure all ingredients are well mixed.
  5. Add the milk and mix for another 30 seconds until all ingredients are incorporated.
  6. Add in the cornstarch and mix for another 30 seconds.
  7. Transfer the mixture into the cake tin or mold, and knock out air bubbles by tapping the tin carefully on a tea towel.
  8. Fill a high sided oven tray with water and place the cake tin into the tray.
  9. Bake for approx. 45 - 60 minutes (or until set).
  10. Allow it to cool down before freezing
Strawberry Cremeux:
  1. Mix the gelatin powder in cold water. Set aside.
  2. Wash and slice the strawberries according to desired size for decoration.
  3. In the bowl of electric mixer with whisk attachment, whip the cream to medium-soft peaks. Set aside in the chiller.
  4. Heat the milk in a saucepan, in another bowl mix the yolk, puree and sugar together the add in a 2 tbsp hot milk and mix.
  5. Turn off the heat then pour the egg mix in the hot milk and mix until well incorporated for 1 minute.
  6. Add the white chocolate and gelatin. Mix until well incorporated. Let it cool down (32°C - 30°C).
  7. Once cooled down, fold the whipped cream and chocolate mixture together.
  1. Wrap the bottom of a 15x15 cm cake ring with cling wrap, place it in a tray.
  2. Place the baked cheesecake in the bottom of the ring as the base.
  3. Arrange the sliced strawberries around the sides of the cake ring, approx. 5-6 pcs in total, slice the trimmings and arrange it in the bottom sponge.
  4. Pour or pipe in the mousse filling and freeze it for 4 hours or overnight.
  5. Garnish it with a whipped cream and slices of strawberries.
  6. This can be made in advance and frozen for 1 month.

Frame: 15 x 15 cm
Yield: 1 cake



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