Next in turn we have a princess cheesecake that is a cross between cheesecake and princess cake.
Crispy digestive bottom, a little vanilla cream, a deliciously sweet cream cheese cream flavored with white chocolate and a fantastic good and sour raspberry mirror. The cheesecake is then covered with marzipan around the edges for a complete cheesecake look.
The recipe is baked in a round shape with a diameter of 23 cm, which gives 10-12 generous pieces.
Ingredients (bottom):
100 g butter
15 digestive biscuits
Ingredients (stable vanilla cream):
2.5 dl milk
1 krm vanilla powder or 1 vanilla bar
0.75 dl powdered sugar
5 egg yolks from BIG eggs (save the egg whites and make meringue, budapest or pavlova on)
0.75 dl corn
50 g of soft butter
Ingredients (filling):
300 g of white chocolate
600 g of cream cheese
2 cups powdered sugar
2 cups whipped cream
Ingredients (raspberry mirror):
225 g frozen raspberry
juice from 1 lemon
0.5 dl water
1 dl powdered sugar
1 teaspoon agar agar powder
Ingredients (decoration):
250 g of marzipan
maize for cutting
2 dl refrigerator shell whipping cream
freeze-dried raspberries to decorate with
Do this:
Melt the butter in a pot. Put aside.
Mix the biscuits into a fine crumb in the food processor.
Mix the biscuit crumb with the butter into a moldable mass and press out in a circular spring shape where both the bottom and the edges are lined with baking paper.
Leave the mold in the refrigerator while you make the vanilla cream.
Put vanilla powder and milk in a saucepan and bring to a boil. If you want to use vanilla bar instead, divide the vanilla bar lengthwise and scrape out the seeds. Put both shells and seeds in a saucepan with the milk and bring to a boil.
Remove the saucepan from the plate. Whisk powdered sugar, egg yolks and corn with electric whisk. Then pour this over the milk while stirring.
Then continue to heat gently on low to medium heat while continuing stirring. Remove the pan from the plate as soon as the cream has started to thicken.
Add the butter and allow to melt in the cream as you stir.
Pour the finished vanilla cream directly over the biscuit bottom and evenly.
Put the mold back in the refrigerator again while preparing the cheesecake filling.
Chop the white chocolate and melt it over a water bath. Set aside to cool.
Make two bowls. In one, you whip the cream into soft peaks. In the other, whisk together the cream cheese and powdered sugar to a smooth and glossy batter.
Add melted white chocolate to the cream cheese mixture and whisk some more.
Turn the whipped cream into the cream cheese batter until you get a smooth batter.
Spread the filling over the bottom of the mold.
Wrap the mold and leave it in the freezer for at least 4 hours.
Take the cheesecake out of the freezer and put it in the refrigerator 2 hours before it’s time to serve it. Meanwhile, you can make the raspberry mirror.
Boil the raspberries, lemon juice and water in a saucepan until the raspberries have softened.
Strain the raspberry mash so you get rid of the kernels and you get a nice raspberry puree.
Let the raspberry puree boil together with powdered sugar and agar agar powder for 2-3 minutes.
Remove the saucepan from the heat and allow the raspberry gel to cool a little before pouring it on your cheesecake.
Put the mold back in the refrigerator and wait to release the cheesecake from the mold until the raspberry mirror solidifies.
Roll the marzipan into a thin strip that is at least as wide as the cheesecake is high, on a work surface powdered with corn.
Cut with pizza slices or sharp knife so that the edge is smooth and fine.
Attach the marzipan strip along the cheesecake can (it will attach itself to the cheesecake filling).
Decorate with whipped cream and freeze-dried raspberries.
