Citrus cheese cake

Recipe for 50 units



Frozen lime juice
SICOLY® frozen yuzu juice - Japan
Lemon grated zests
Orange grated zests



ingredients :

  • 250 g Soft butter
  • 225 g Sugar
  • 3 g Salt
  • 110 g Egg yolks
  • 325 g Flour
  • 10 g Baking powder
  • 100 g Cocoa nibs

process :

Mix the butter, sugar and salt in the Kitchen Aid with the paddle. Add the egg yolks a little at a time. Then mix together the flour, baking powder and cocoa nibs and pour into the machine. Mix until combined. Leave the dough in the fridge for 2 hours. Then roll out to 0.5cm thick and bake in a round mould at 180ºC until golden brown.



ingredients :

  • 500 g Cream cheese Isigny Sainte-Mère
  • 150 g Sour cream
  • 7 g Gelatine leaf
  • 1 Vanilla pod
  • 20 g Sicoly® orange grated zest
  • 10 g Sicoly® lemon grated zest
  • 65 g Milk
  • 37 g Honey
  • 87 g Sugar
  • 175 g Cream 35%

process :

Mix the cream cheese with the sugar and honey in the Kitchen Aid bowl using the paddle at slow speed. Meanwhile, heat the milk and infuse the lemon and orange peel and the vanilla pod for 10 minutes. Remove the vanilla pod but leave the grated citrus in the milk. Then melt in the gelatin, previously soaked in cold water. Pour into the previous mixture and increase the speed to medium. Then pour in the sour cream and mix until combined. Fold the semi-whipped cream into the previous mixture by hand using a rubber spatula



ingredients :

  • 100 g Sicoly® lime juice
  • 120 g Sugar
  • 150 g Eggs
  • 13 g Modified starch

process :

Mix all the ingredients together with a hand blender. Heat to boiling point, stirring constantly. Remove from the heat, add the gelatin leaves and mix again with the hand blender. Leave to cool. Use.



ingredients :

  • 600 g Isomalt
  • 400 g Cream
  • 150 g Sicoly® yuzu juice 100%
  • 250 g Water
  • Colorant jaune à votre convenance
  • 200 g Glucose
  • 300 g Condensed milk
  • 480 g White couverting coating
  • 34 g Gelatine leaf

process :

Combine the cream, SICOLY® yuzu extra juice and glucose and warm. Melt the Isomalt in a pan and deglaze with the previous mixture. Remove from the heat and add the bloomed gelatin and the condensed milk. Pour over the white chocolate, emulsify and add the colouring. Use at 27-28ºC.


    process :

    Cut the Sablé Breton into small circles 4cm in diameter. Then, glaze the cheesecake mousse and place it on the Sablé Breton. Pipe some lime cream on top of the glazing. Decorate with fresh lime segments and white chocolate decoration.