Gastronomixs

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.

Kefir crème cheesecake

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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.

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