Spectacular, and delicious.
Cheesecake Brulee/Daniya Weiner
From the day we started running the simulator (a unique project in which the students of the pastry major at the school run a pop-up pastry shop on Fridays in the Tel Aviv port), the visitors asked us to sell cheese cakes as well. But since we had no idea for a cake with a special character, we preferred not to serve Cheesecakes at all.
Everything changed one winter day in 2020, when Mr. Steigman suggested caramelizing the cheesecake just like you caramelize crème brûlée. The combination of cheese and caramel is an unconventional and extremely successful combination of flavors, and the cake - remained. The
version in front of you is served in a clay dish in the center of the table With a spoon for everyone who needs it. You can also bake the cake in a 24 cm diameter collapsible pan as usual and slice it into triangles.
Before proceeding to the preparation it is important to note.
Buy a kitchen scale.
Its price is very modest and it will serve you a lot once you start working with it, as in the above-mentioned recipe that requires weighing eggs by grams. You can also buy a burner and it is better at a tool store or a tamboria than at stores that sell kitchen equipment. It is exactly the same device, only with a significant price difference You
should know:
this caramel has a tendency to lose its crispness over time. We recommend sprinkling the sugar and burning it close to serving. If you do not intend to present the cake in its entirety, it is recommended not to caramelize the whole cake, but only the slices before serving.
And if caramel, why Not to use this technique in other recipes? A brittle caramel layer on cakes or desserts can provide an additional dimension to the texture and taste. Of course, you should exercise discretion - the caramel with a burner is not suitable for creams that are sensitive to heat, such as creams based on butter or gelatin.
Ingredients:
For the base:
200 grams of ground flaky cookies
90 grams of melted butter
For the filling:
150 grams of cream 38%
220 grams of chopped white chocolate
250 grams of mascarpone
100 grams of sugar
500 grams of white cheese 9%
100 grams of eggs
80 grams of egg yolks
1 flat teaspoon salt
To serve:
demerara sugar
1. Prepare the base of the cake:
mix the ground feti bar cookies with the melted butter in a bowl, to obtain a uniform and slightly sticky mixture.
Transfer the mixture to the mold, flatten it and attach it to the bottom with a spoon.
Cover the mold with plastic wrap and transfer to the refrigerator for 30 minutes or to the freezer for 15 minutes.
2.
Prepare the stuffing and bake:
heat the oven to 110 degrees in turbo mode.
3.
Bring the cream to a boil in a small pot.
4.
Put the white chocolate in a large bowl and pour the boiling cream over it.
Wait about a minute and mix with a whisk until you get a smooth ganache.
5. At the same time process the mascarpone and sugar in a mixer with a guitar hook, until the mascarpone softens a little.
Pour the ganache into the mixer bowl, add the white cheese and process to a smooth mixture.
6.
Beat the eggs, yolks and salt in a bowl and add to the cheese and chocolate mixture.
Process briefly until a uniform batter is obtained.
7.
Pour the batter on the base of the cake and bake for about 90 minutes, until the edges are firm and the center still vibrates a little.
Take the cake out of the oven, let it cool a little and put it in the fridge for at least 3 hours.
8. Caramelize and serve:
sprinkle the cake with a generous handful of demerara sugar in a thin and even layer.
Caramelize the sugar with a burner on a strong flame, until the sugar browns.
It is important not to stay with the burner over one area for too long so that the sugar does not burn.
Serve immediately.
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Take off and experiment with confidence and without fear.
Danon's/Koby Mehgar's recipe book
"Danon - Lessons in Creative Pastry" is the new book of recipes and stories of the School of Culinary Excellence, which brings together 70 of the favorite recipes of "Danon's Student Bakery".
The book tells the story of the "Simulator", a unique project that summarizes the professional pastry course at the school, during which the students get to experience the work in the pastry shop just like in real life.
Every week Danon's student bakery is open to the public and offers pastries, cakes, breads and desserts created by the lecturers and the students of the school.
This book brings together the best-loved recipes, including Melby Craffin, Citrus Decaise, Millefeuille Croissant and Cornflakes Tart.
In this book, the knowledge and experience of the best lecturers and professionals, who educate the next generation of bakers and confectioners in Israel, are collected.
It includes basic techniques that are conveyed in a clear and detailed manner, alongside recipes that delve into the basics of baking, in order to give every amateur or professional baker the opportunity to take off and experiment with confidence and without fear.
It is divided into four chapters - Best Sellers is dedicated to the most beloved dishes of the student bakery, the chapter on the trays for cakes and desserts that are cut according to weight, the Croissants chapter teaches step by step how to make croissant dough at home in its many shades and variations and the Breads chapter is dedicated to savory pastries and breads that anyone can make.
To purchase the book click here
More on the same topic:
Cheesecake
Crème brulee