White chocolate, raspberry and lime cheesecake

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

Recipe components

Callebaut® ingredients

Cheese cake mixture

IngredientsPreparation
  • 200g
    egg yolks
  • 405g
    sugar

Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.

  • 1kg
    Philadelphia type cream cheese

Beat the cream cheese till smooth and then add into the sabayon.

  • 9leaf/leaves
    gelatin

Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin.
Add some of the cheesecake mix into the gelatin, then return to the main cheesecake mix.

Melt the white chocolate in a bain marie.
Add the hot white chocolate into the cheesecake mix, all in one go, and mix well.

  • 1l
    cream

Whip the cream to soft peak and then fold in.

  • 50g
    lime zest
  • Q.S.
    freeze-dried raspberries

Fold through some dehydrated raspberries and the lime zest and pour into the ring.

Biscuit base

IngredientsPreparation
  • 500g
    digestive biscuits

Blitz the digestive biscuits into fine crumb.

  • 250g
    butter

Melt the butter and mix through the crumb until it presses together.

Raspberry glaze

IngredientsPreparation
  • 100g
    stock syrup

Bring the stock syrup to the boil.

  • 2leaf/leaves
    gelatin
  • 100g
    raspberry puree

Soften the gelatine in cold water and then add into the raspberry puree.

Warm the puree slightly and then add to the syrup.
Place a thin layer of the glaze on top of the cheesecakes and then set in the fridge.