Ginger cheesecake
Recipe for For twenty portions
For the cookie crumble
ingredients :
- 100 g Oats
- 100 g Brown sugar
- 100 g Sugar
- 50 g Flour
- 5 g Ground ginger
- 2 g Powdered black cardamom
- 2 g Mixed cloves
- 2 g Sel
process :
Mix all ingredients together. Sprinkle into a crumble.
Bake at 165°C for 12 minutes until golden brown.
For the crispy base :
ingredients :
- 40 g Clarified butter
- 100 g Feuilletine
- 200 g Cookie crumble
process :
Melt the butter and add the dry ingredients.
Press into the bottom of a ring mould and leave to set in the fridge at 4°C.
For the ginger cheesecake :
ingredients :
- 120 g Sicoly® lemon juice 100 %
- 30 g SICOLY® Organic ginger juice
- 100 g Caster sugar
- 400 g Cream cheese
- 2 Gelatine leaf
- 400 g Cream 35%
process :
Soak the gelatine into cold water. Heat the SICOLY® juices and caster sugar to 80°C. Add the gelatine and strain it onto the cream cheese.
Leave to cool down to 30°C and then fold in the cream, previously whipped into soft peaks.
Decor
Decorate with tempered chocolate milk, placing stripes in the shape of a Christmas tree.