Red Velvet White Chocolate Cheesecake


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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