No-bake cheesecake with a rich, gentle flavor.
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Equipment materials used:.
Yotsuba fermented butter 450g (salt free)
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Perruche Casonade 750g
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[Refrigerated] Yotsuba Hokkaido Tokachi Cream Cheese 1kg
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Gelatin Powder Silver
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Zester grater MP-0611
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0:00 How to make the bottom dough
1:35 How to bake the bottom dough
2:00 How to Make Rare Cheese Mousse
--15cm(6inch) H4.5cm(1.77inch)--
[Streusel Dough - Streusel]
20g fermented butter
30g bread flour
30g cassonade
[Cheese mousse - Cheesecake mousse]
220g cream cheese
70g sour cream
25g water
35g granulated sugar
45g egg yolk
Zest of 1/4 lemon
6g lemon juice
20g water
5 g powdered gelatin
180g heavy cream
If you want to make it in a different size
15cm (No. 5) → 18cm (No. 6) = 1.5 times
15cm(No.5) → 21cm(No.7) = 2.25 times
15cm(5inch)→12cm(4inch)=0.67x
15cm(6inch)→18cm(7inch)=x1.5
15cm(6inch)→21cm(8.2inch)=×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
Ishikawa's wish list
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for an important person with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I'm currently working as an advisor for companies, helping them improve their management and product development, helping them develop their stores, and giving seminars.
I love architecture and dancing at the gym (during breaks).
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
pierreapierre.com/
Instagram page
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facebook page
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youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
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