DUBAI CHEESCAKE

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Ingredients

  • 10 Portions

  • Pistachio Baked Cheese

    • Avonmore Cream Cheese 450g
    • Caster Sugar 110g
    • Cornstarch 15g
    • Pistachio Paste 40g
    • Whole Egg 150g
    • Avonmore Professional Whipped Cream 35.5% 180g

  • Croustillant Kadaif

    • White Chocolate 80g
    • Pistachio Paste 30g
    • Crunchy Kadaif 140g

  • Green Glaze

    • Sugar 150g
    • Water 75g
    • Condensed Milk 100g
    • White Chocolate 180g
    • Gelatine Mass 84g

  • Pistachio Chantilly

    • Avonmore Professional Whipped Cream 35.5% 350g
    • Mascarpone 50g
    • Caster Sugar 20g
    • Pistachio Paste 15g
    • Gelatine Mass 10g

  • Pistachio Sponge

    • Egg Yolks 105g
    • Sugar Caster A 30g
    • Sugar Caster B 75g
    • Egg Whites 200g
    • Flour 85g
    • Milk 45g
    • Pistachio Paste 60g

  • Pistachio Butter

    • Roasted Pistachios 200g
    • Avonmore Professional Unsalted Irish Butter 200g
    • White Chocolate 200g

  • Pistachio Mousse

    • Milk 185g
    • Pistachio Paste 61g
    • White Chocolate 303g
    • Avonmore Professional Whipped Cream 35.5% 281g
    • Gelatine Mass 21g

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The recipe, Step by Step

Elements

  1. Pistachio Baked Cheese
  2. Croustillant Kadaif
  3. Green Glaze
  4. Pistachio Chantilly
  5. Pistachio Sponge
  6. Pistachio Butter
  7. Pistachio Mousse

Décor:

  1. Pistachio Baked Cheese
    1. Preheat oven to 210°C/410°F.
    2. In a mixer fitted with a paddle attachment, beat the cream cheese until smooth.
    3. Add sugar and cornstarch, mix well.
    4. Scrape down the bowl, add eggs, and beat for 2 minutes.
    5. Add the mixture to a silicone mould, filling halfway to the top.
    6. Bake in the preheated oven for 30 minutes.
    7. Allow to cool and set. 8. Blast freeze, then demould and store in the freezer.
  2. Croustillant Kadaif
    1. Melt the white chocolate.
    2. Mix with pistachio paste and kadaif until combined.
    3. Roll out between two sheets of parchment paper.
    4. Cut out using an insert cutter.
  3. Green Glaze

    No steps required here.

  4. Pistachio Chantilly
    1. Whip all ingredients together until desired consistency is achieved.
    2. Place in mould blast freeze demould and dip in green glaze.
  5. Pistachio Sponge
    1. Whisk the yolks and sugar A.
    2. Whisk the egg whites with sugar B until light, stable, but elastic foam.
    3. Fold the meringue to the beaten yolks in 3 times.
    4. Fold in sieved flour with a spatula.
    5. Mix together with paste and milk until well combined.
    6. Pour onto a tray and bake at 180˚c for 10 to 12 minutes.
    7. Allow to cool before cutting sponge with insert ring.
  6. Pistachio Butter
    1. Roast pistachio.
    2. Blend in thermos mix until smooth.
    3. Turn on heat to 37˚c add butter and white chocolate and melt together.
    4. Place in a piping bag allow to set overnight for piping.
  7. Pistachio Mousse
    1. Bring milk to the boil then add pistachio paste, gelatine mass.
    2. Pour over white chocolate allow to cool.
    3. Fold in semi whipped cream.
    4. Pipe into mould for layering and blast freeze.