Kefir crème cheesecake
Fresh cheese the way it's meant to be! The kefir cheese we use gives the cheesecake amazing flavour and a unique texture.
Creation of Rick Swinkels, restaurant Jacobsz, Amsterdam.
Makes 5,5 kilograms.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Ingredients
|
1125 |
g |
white chocolate |
|
2500 |
g |
fresh Amsterdam kefir cheese |
|
875 |
g |
condensed milk |
|
5 |
|
lemons, juice and zest |
|
5 |
|
oranges, juice and zest |
|
20 |
|
eggs |
Preparation method
- Melt the white chocolate.
- Scorch the melted chocolate with a blowtorch.
- Melt the scorched white chocolate again and mix with the fresh kefir cheese to form a soft mixture.
- Add the eggs to the mixture one by one, beating each egg well into the batter before adding the next egg.
- Add the rest of the ingredients.
- Steam the mixture in a gastronorm container for 25 minutes. Cover well to prevent discoloration.
- Cool the mixture down and mix it again in the thermoblender until it forms a smooth crème.
- Pass the cream through a sieve to ensure it is extra fine and smooth.
- Store cool in a piping bag or air-tight container.
Serving suggestions
- Naturally, delicious as a component in a dessert, with for example red fruit, herbal bitters, and white chocolate.
- Delicious in a composition with components of raspberry, almond and tonka bean.
- Perfect paired with pinenuts, sea buck thorn, and orange.