iPop Cheesecake: vanilla, raspberry, shortbread
Vanilla / raspberry / shortbread
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The Base
Crush the shortbread, mix with butter and tamp in the covered frame. Refrigerate for 20 minutes.
The cream that holds
Rehydrate gelatine for 10 minutes in cold water. Mix the fresh cheese, icing sugar and vanilla. Heat 40 g of cream, dissolve the dried gelatin, then first add two spoons of fresh cheese and then the rest. Stir the remaining 160 g of cold cream into soft Chantilly and incorporate. Do not replace gelatin with equal weight agar.
The Pastel Rose
Stir the raspberry powder into the cream. Pour over the cookie, smooth and refrigerate for at least 7 hours.
Readers
Unmould and cut into eight 8 x 4 cm rectangles with a hot wiped blade. Melt the white chocolate. On baking paper, form eight 2 cm white discs and eight small 2,5 x 1,5 cm white rectangles. Let it take 15 minutes.
La roulette
Place a disc and rectangle flat on each cheesecake to evoke wheel and screen. Add a black dot to the center of the disc and a large black line in the screen, with the dark chocolate melted. No tiny text.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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