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Strawberry Cheesecake Recipe With Yuzu Ice Cream

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Strawberry Cheesecake Recipe With Yuzu Ice Cream

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Ingredients

Adjust Servings:
Strawberry Gel
450 grams strawberry puree
50 grams raspberry purée
150 millilitres Water
4 grams Agar-agar (If you do not have this, the taste will be the same but the texture will be a little more liquid)
50 millilitres strawberry liqueur
20 grams Sugar
Yuzu Ice Cream
880 millilitres Milk
250 millilitres Cream
65 grams powdered milk
220 grams Sugar
35 grams dextrose
7 grams ice cream stabilizer
4 yuzus
Crumble
100 grams Butter
100 grams Sugar
100 grams almond flour
100 grams Flour
Meringue
50 grams egg whites
100 grams Sugar
Cheesecake
800 millilitres Cream
400 grams cottage cheese
120 grams Sugar
70 grams powdered milk
2 Eggs
1 vanilla pod sliced lengthways, or 1 tsp Vanilla Extract
Pastry
200 grams icing sugar
60 grams Egg Yolks 3 yolks
300 grams Butter soft
500 grams Flour
pinch salt
Features:
  • Vegetarian

This amazing and sophisticated strawberry cheesecake recipe is brought to you by Chef Matteo Ferrantino.

  • 70 min
  • Serves 4
  • Medium

Ingredients

  • Strawberry Gel

  • Yuzu Ice Cream

  • Crumble

  • Meringue

  • Cheesecake

  • Pastry

Directions

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Looking for a magnificent strawberry cheesecake recipe that will wow your family and friends?  You are in the right place. This sophisticated dessert is amazing and will impress everyone without a doubt. Serve the cheesecake with Yuzu ice cream, meringue and strawberry puree.

Strawberry Gel

  1. Mix all the ingredients together and bring to boil and let cool.
  2. Once cold, blend with a hand blender and pass through a fine strainer to obtain a smooth texture.

Yuzu Ice Cream

  1. Make a hot infusion with the milk, cream plus 1⁄2 yuzu zest so that the milk and cream obtain the citrus flavour.
  2. Leave to cool.
  3. Mix together dries ingredients (powdered milk, sugar, dextrose, ice cream stabilizer)
  4. Dissolve the dry mixture into the cooled milk and cream infusion.
  5. Heat to 82 C and cool rapidly once it reaches the temperature. When cooked add the yuzu juice and the rest of the yuzu zest (depending on the taste)
  6. -Leave to mature for 12 – 24 hours
  7. -Pass through a sieve and put in ice cream machine.

Crumble

  1. Mix together all ingredients with your fingers to obtain a loose crumble and cook in the oven at 160 degrees C for approximately 10 to 15 minutes until it becomes slightly crunchy.
  2. Meringue
  3. Heat the egg white and sugar to 50 degrees C.
  4. Beat until firm.
  5. Put in a pastry-piping bag and pipe small meringues approximately the size of a grape.
  6. Dry in the oven slowly at approximately 80 degree C until they are dry.

Cheesecake

  1. Beat the cottage cheese (quark), cream and milk powder together.
  2. Whisk the eggs and sugar in a bowl until thick, pale and foamy, add the vanilla seed and fold in the cheese and cream mixture.

Pastry

  1. Mix everything together in a food blender.
  2. Roll out.
  3. Place in a lightly greased cake tin of approximately 28 cm in diameter.
  4. Pour the cheesecake mixture on the top.
  5. Cook in the oven for 25 minutes at 180 C.
  6. Leave to cool for 2-4 hours

Notes and Plating

  1. Should you wish to make mini strawberry cheesecakes like in the picture, use a cake cutter to cut your desired size.
  2. Add fresh strawberries and decorate the plate with puree, meringue, ice cream and sprinkle with crumble.

Matteo Ferrantino

Matteo Ferrantino, originally from Southern Italy, has been in Portugal for eight years, His journey here took him throughout Europe, working in some of the best restaurants and learning from the very best Chefs. Matteo worked in Spain most of the time, but also in Germany, Great Britain and in the unique and outstanding Hangar 7, in Austria, where he worked together with patron Chef Eckart Witzigmann, who was awarded the title of Chef of the Century by Gault Millau. Since 2017 he has owned BIANC, his new restaurant concept. A career which has seen him rise through the ranks to finally create his own culinary venture. Set within the modern surroundings of Am Sandtorpark, on the edge of the Elbe River in the HafenCity quarters of Hamburg, BIANC pays tribute to the chef’s signature contemporary cuisine. His vision translates into unique, colourful dishes, which bring to mind the azure waters and the warm summer evenings of the Mediterranean.

Matteo Ferrantino is currently seen as a rising star of fine cuisine. Not only thanks to having worked alongside big names in the world of gastronomy, starting with Roland .Trettl (Ikarus), Jean-Georges Vongerichten (New York), David Thompson (best Thai food worldwide), Dieter Koschina (Restaurant Vila Joya) and many other renown Chefs, but also and especially due to his talent and his strong culinary ‘vision’.

Speaking of his relationship with Dieter Koschina, he says “We are like bread & butter, we work very well together and compliment each other.”

Matteo’s style of cuisine is modern and innovative, however, he is very much influenced by traditional recipes he has learnt throughout the years and recipes from friends, colleagues and his vast collection of books. Matteo likes to cook fusing quality oils, herbs and fruits. Matteo is a perfectionist that strives for the perfect taste and presentation.

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