Red Velvet White Chocolate Cheesecake

Ingredients

Grams
Ingredients
Tegral Satin Crème Cake Red Velvet 500
Eggs 200
Water 100
Vegetable Oil 175
Ingredients total 975
Chocolate Cheesecake
Cream Cheese 600
Lemon Juice 2 nos
Belcolade Blanc Selection Drops X605/J 250
Fresh Cream 400
Gelatin Powder 30
Water 150
Lemon peel 2 nos
Chocolate Cheesecake total 1434
Blanc Glassage
Miroir Glassage Neutre 400
Belcolade Blanc Selection Drops X605/J 400
Milk 150
Glucose 150
White Colorant 10
Gelatin Powder 11
Water 50
Blanc Glassage total 1171

Working Method (Red Velvet)
  1. Mix all ingredients with beater for +/- 3 minutes. 
  2. Bake at +/- 180°C- 200°C for +/- 20-40minutes depends on size

Mixing (Chocolate Cheesecake)
  1. Beat the cream cheese until soft. Add in lemon juice & peel
  2. Soak gelatin power into water for 5 minutes. Whip up the cream
  3. Melt the Belcolade Blanc Selection Drops X605/J in gelatin
  4. Fold in chocolate mixture into cheese mixture
  5. Lastly fold in the cream

Mixing (Blanc Glassage)
  1. Boil milk & glucose, pour into chocolate and melt it.
  2. Soak the gelatin into water for 5 minutes. Double boil theg elatin and fold into chocolate.
  3.  Lastly add in miroir glassage nutre

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