Recipe
Cheesecake, rethought
Shinas Shahida, Executive Pastry Chef at Rosewood Munich, is a true master of patisserie. His international career has taken him to some of the world's most prestigious kitchens. With an unmistakable style that combines classic techniques with a modern twist, he creates exceptional desserts that impress with both their sophistication and lightness. His love of natural, flavourful ingredients is reflected in every creation. His latest work - an innovative cheesecake recipe - is no exception. Inspired by his many years of experience and his constant quest for perfection, Shinas Shahida presents a fresh interpretation of the traditional cheesecake that tantalises the palate with natural flavours without being overly sweet.
Here he presents his cheesecake recipe:
Ingredients
- Philadelphia: 240 g
- Sugar: 82 g
- Crème fraîche: 97 g
- Vanilla pod: 1/2
- Eggs: 2 pcs
- Cream: 47 g
- Lemon juice: 9 g
Instructions
- Mix the Philadelphia, vanilla, crème fraîche and sugar until smooth.
- Add the eggs and mix in well.
- Add the cream and lemon juice and mix everything at low speed for 1 minute.
- Bake the mixture at 120°C without fan for 60 minutes. Then switch to fan oven and bake for a further 10 minutes.
For the base:
Ingredients
- Butter: 109 g
- Rice flour: 177 g
- Almond powder: 33 g
- Tapioca starch: 15 g
- Salt: 0.9 g
- Egg: 1 pc
Instructions
1. prepare the base: Mix the butter in a mixer with the whisk attachment and gradually add the icing sugar and salt. Whisking continuously, gradually add the eggs. Combine the rice flour, almond powder and tapioca starch into the mixture. Wrap the resulting dough in cling film and leave to rest in the fridge. Bake the dough at 160°C for about 15 minutes.
2. cheesecake filling: Mix the Philadelphia, vanilla, crème fraîche and sugar until smooth. Stir in the eggs and mix in well. Add the cream and lemon juice and mix everything at low speed for 1 minute.
3. bake the mixture at 120°C without fan for 60 minutes. Then switch to fan oven and bake for a further 10 minutes.
