104 g plain flour (T55, approximately 11% protein)
2 g baking powder
57 g finely ground almonds
57 g granulated sugar
113 g Elle & Vire Professionnel® all-purpose butter
CHEESECAKE CRUST
300 g cheesecake pâte sablée
60 g Elle & Vire Professionnel® all-purpose butter
SUPER CREAMY BASQUE CHEESECAKE FILLING
809 g Elle & Vire Professionnel® soft style cream cheese
360 g Elle & Vire Professionnel® mascarpone
27 g plain flour (T55, approximately 11% protein)
297 g eggs
324 g granulated sugar
180 g Elle & Vire Professionnel® Excellence whipping cream
4 g vanilla extract with seeds
PREPARATION
CHEESECAKE PÂTE SABLÉE
Combine the flour with the baking powder, ground almonds, sugar and butter until a homogenous mixture is obtained.
CHEESECAKE CRUST
Roll out the pastry to a thickness of 3 mm between two baking sheets.
Prick the dough and bake in a 150°C convection oven for approximately 25 minutes.
Let cool and reduce to crumbs in a food processor.
Using the paddle attachment of the stand mixer, combine the ground cheesecake pâte sablée with the softened butter.
SUPER CREAMY BASQUE CHEESECAKE FILLING
Using a food processor, blend all the ingredients together without incorporating air.
ASSEMBLY AND BAKING
Line the bases of the rings with aluminum foil, pressing it against the outer sides of the rings so that it stays in place.
Butter the inside of the rings and line with an 8 cm wide strip of Teflon paper.
Press 180 g of the cheesecake pâte sablée into the bottom of each ring. Pour 1000 g of basque cheesecake filling into each ring.
Bake in a 220°C convection oven for approximately 25 minutes, turning the baking sheet every 10 minutes (for even baking). Let cool and place in the refrigerator overnight.
