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.
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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.
- Delicious in a composition with components of raspberry, almond and tonka bean.
- Perfect paired with pinenuts, sea buck thorn, and orange.