Crème Fraiche Cheesecake by Antonio Bachour

Cheesecake is a super easy dessert perfect for every occasion. Get inspired for Valentine’s day with this exclusive recipe of Crème Fraiche Cheesecake by top Pastry Chef Antonio Bachour, who shared it with us using serieX oven. For this preparation serieX oven ensures a uniform baking in every part.

Let’s make it:

Cheesecake Antonio bachour

INGREDIENTS (for 18 servings Cylinder mold by Pavoni)

Cheesecake

170 gr cream cheese
84 gr granulated sugar
11 gr whole milk
206 gr crème fraiche
50 gr eggs
20 gr egg yolks

serieX heat at 125 °C, top 10% and deck 15% – Baking time 20 minutes

Valrhona Strawberry Inspiration Whipped Ganache

50 gr Strawberry puree
100 gr heavy cream
13gr lyo Beet Sosa powder
3.5 gr silver gelatin sheet
12 gr glucose syrup
12 gr invert sugar
30 gr Ivoire 35% white chocolate
75 gr valrhona Strawberry Inspiration
250 g cold heavy cream 35%

White Chocolate coating

300 gr Ivoire 35% white chocolate (melted)
125 gr Cocoa Butter (melted)

Mix in a bowl and use at 32-35 °C

How to make the cheesecake

1. In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar until smooth.
2. In a separate bowl, combine eggs, yolks and milk. Add egg and milk mixture to cream cheese and sugar mixture in stages, slowly, scraping the bowl as you go to prevent lumps.
3. Add crème fraiche and mix 30 seconds on low speed. Pass through a fine mesh strainer.
4. Pipe the cheesecake almost until the top of the cylinder mold. Bake at 125 °C for 20 minutes, then immediately turn off the oven and let set for 12 minutes. Store in the freezer for 2 hrs ca. (it is possible to keep the cheesecake in the freezer for up to 3 months, to be decorated later.

Ganache and decorating

1. Bring to boil the 200-gr heavy cream, strawberry puree, glucose, invert sugar and beet powder.
2. Add the drained gelatin. Pour over the chocolates and mix with the hand blender. Add the cold cream and let set in the fridge for 12 hours.
3. Unmold Cheesecake from the freezer and dip in the white chocolate coating. Whip the strawberry whipped ganache to medium peak and decorate it.