This cheesecake is a real showpiece at the coffee table. You can add chocolate chips or candy crush into the cheese mixture to vary the flavour.
Recipe developed by the Finnish Culinary Team.
750 g cream cheese
375 g icing sugar
6 pcs leaves of gelatin
150 g whipped cream
300 g Digestive biscuits
150 g unsalted butter
8 g pink cocoa or food coloring
- Soak the gelatin leaves in cold water.
- Boil the cream and add the gelatin into the cream stirring the whole time.
- Pour the cream-gelatin mixture into the cream cheese and whisk it with a balloon whisk until smooth.
- Add icing sugar and whisk until the mass is completely mixed.
- Crush the biscuits into small bits and melt or brown the butter.
- Pour the butter into the biscuit crumbs and whisk until it smoothly mixed.
- Pour the biscuit crumbs into the 3 liter springform pan and even out so that the bottom is covered.
- Pour the cream cheese mixture on the biscuit base and even out with a spatula.
- Let the cheese cake set for at least 2 hours in the refrigerator.
- Remove the edges of the springform pan and decorate the cake as you wish. (Recipes for the decorations below).
- Serve and enjoy.
Tip: You can add chocolate chips or candy crush into the fresh cheese mixture.
100 g egg white
100 g sugar
125 g almond flour
150 g icing sugar
3 g pink food colour
- Whip the sugar and egg whites to a shiny meringue.
- Mix the almond flour together with the icing sugar.
- Strain the almond flour and icing sugar into the meringue, 1/3 at a time until all the flours are mixed.
- Whip the macaron dough until it becomes shiny but don’t press too much to keep the air in the dough.
- Finally add the food colour by folding it into the dough.
- Using a piping bag, pipe small balls (diameter 2 cm) onto the baking paper and let them rest in room temperature for 30 minutes until the surface of the shells is hard and shiny.
- Bake in a 140 degrees oven for about 10-15 minutes.
- Let the shells cool down after the baking.
1,5 dl water
500 g sugar
240 g egg whites
- Heat up the sugar and water up to 115 degrees and start whisking the egg whites at full speed either by hand or with a mixer.
- When the sugar and water reach 121 degrees, pour it into the egg whites in a thin stirp, whisk meringue half power until the mixture is in room temperature and shiny.
- Pipe the meringue onto the baking paper with the Gastromax piping bag and dry them in 71 degrees oven for about 20 minutes.
- Grate some chocolate or sprinkle cocoa powder on top if you like.
350 g chocolate
1,5 dl whole milk
1 dl whipped cream
0,25 dl glucose
3 gelatine leaves
- Bring the milk, cream and glucose up to a boil, add in the soaked leaves of gelatine.
- Melt down the chocolate and pour 1/3 of the milk and cream mixture at a time into the chocolate while mixing until smooth at the same time.
- When all the liquid is mixed in the chocolate, the result should be glossy and fluid.
- Let the cream cool down in a refrigerator overnight. Place it then into a piping bag.
- Pipe the cream onto the cheese cake by using a GastroMax piping bag.