Skip to main content

Recipe

Cheesecake, rethought

Rezept, München, Bayern

Executive pastry chef at Rosewood Munich combines classic elegance with modern sophistication in a distinctive cheesecake

Rosewood Munich Spring Shoot 2024-02-23 by Amelie Niederbuchner

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

  1. Mix the Philadelphia, vanilla, crème fraîche and sugar until smooth.
  2. Add the eggs and mix in well.
  3. Add the cream and lemon juice and mix everything at low speed for 1 minute.
  4. 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.

Latest News

[Translate to English:] Tim Raue | Foto: Nils Hasenau

Podcast

Interview with Tim Raue

With his place on the 50 Best list, Tim Raue is one of Germany's culinary figureheads and at the same time - also thanks to his TV presence - one of the country's best-known chefs.

[Translate to English:]

Guide

Wirtshausführer 2025: 100% sustainable catering

"Wirtshausführer Wirt 2025" are Katharina and Georg Stocker from the Stockerwirt in Sulz

Restaurant review

Passédat - Le Petit Nice, Marseille

"The variety of preparations - from raw to matured - of fish and seafood presented here is really impressive. For me, all the products are of reference quality."

Gourmet-Club