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Pink cheesecake

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 


  1. Soak the gelatin leaves in cold water. 
  2. Boil the cream and add the gelatin into the cream stirring the whole time. 
  3. Pour the cream-gelatin mixture into the cream cheese and whisk it with a balloon whisk until smooth. 
  4. Add icing sugar and whisk until the mass is completely mixed.  
  5. Crush the biscuits into small bits and melt or brown the butter.  
  6. Pour the butter into the biscuit crumbs and whisk until it smoothly mixed.  
  7. Pour the biscuit crumbs into the 3 liter springform pan and even out so that the bottom is covered.  
  8. Pour the cream cheese mixture on the biscuit base and even out with a spatula.  
  9. Let the cheese cake set for at least 2 hours in the refrigerator.  
  10. Remove the edges of the springform pan and decorate the cake as you wish. (Recipes for the decorations below). 
  11. Serve and enjoy. 


Tip: You can add chocolate chips or candy crush into the fresh cheese mixture. 



Basil sprouts

Macaron shells 

Dried meringue 

Chocolate cream 


Macaron shells

100 g egg white 

100 g sugar 

125 g almond flour 

150 g icing sugar 

3 g pink food colour 


  1. Whip the sugar and egg whites to a shiny meringue. 
  2. Mix the almond flour together with the icing sugar. 
  3. Strain the almond flour and icing sugar into the meringue, 1/3 at a time until all the flours are mixed. 
  4. Whip the macaron dough until it becomes shiny but don’t press too much to keep the air in the dough.  
  5. Finally add the food colour by folding it into the dough.  
  6. 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.  
  7. Bake in a 140 degrees oven for about 10-15 minutes. 
  8. Let the shells cool down after the baking. 


Dried meringue


1,5 dl water 

500 g sugar 

240 g egg whites


  1. 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. 
  2. 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.  
  3. Pipe the meringue onto the baking paper with the Gastromax piping bag and dry them in 71 degrees oven for about 20 minutes.  
  4. Grate some chocolate or sprinkle cocoa powder on top if you like. 

Chocolate cream

350 g chocolate 

1,5 dl whole milk 

1 dl whipped cream 

0,25 dl glucose 

3 gelatine leaves


  1. Bring the milk, cream and glucose up to a boil, add in the soaked leaves of gelatine.  
  2. 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.
  3. When all the liquid is mixed in the chocolate, the result should be glossy and fluid. 
  4. Let the cream cool down in a refrigerator overnight. Place it then into a piping bag.  
  5. Pipe the cream onto the cheese cake by using a GastroMax piping bag.