Irca Cheesecake 1kg.

AMD6,500

Preparation for cheesecake

Packaging: 1 kg.

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Preparation for cheesecake

With IRCA CHEESECAKE obtaining very high quality finished products is extremely fast and easy and the final result will be just like the traditional American Cheesecake, both in flavour and appearance.
The cream cheese, an essential ingredient in this item, has been carefully selected to confer to the final products a really outstanding taste, aroma and consistency.
Thanks to IRCA CHEESECAKE, you will be able to create a variety of different versions of this delicious cake and, in the “recipe” section, you will find some of our chefs’ interesting suggestions.

– BASIC RECIPE FOR BAKING:
IRCA CHEESECAKE 1.000 g
Lukewarm water 1.700 g
Whole eggs 200 g

Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C.

Warning: to obtain a thicker cream with a more intense flavour, we suggest substituting a part of the water with the same amount of liquid cream, up to a maximum of 400 g.

– BASIC RECIPE FOR CHEESECAKE – COLD PREPARATION:
IRCA CHEESECAKE 500 g
Water (35°C) 1.000 g
LILLY NEUTRAL g 100-150
Whipped cream 750 g

Mix water and LILLY NEUTRAL with whisk, add IRCA CHEESECAKE stirring gently until a smooth cream is obtained. Add the whipped cream in 2 steps then stirring gently. Fill the mould with the mousse and place in freezer for at least 2 hours or in refrigerator for at least 4-5 hours.

– BASIC RECIPE FOR RICOTTA CAKES:
IRCA CHEESECAKE 1.000 g
Fresh Ricotta 1.250 g
Lukewarm water 1.750 g
Whole eggs 500 g

Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C.

Packaging: 1 kg.