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.

Kefir crème cheesecake

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white chocolate



fresh Amsterdam kefir cheese



condensed milk



lemons, juice and zest



oranges, juice and zest




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.

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