Layer Cheesecake

All the originality of layer cake recipes

with Deli Cheesecake

Discover some of the

layer cheesecake
recipes inspired by
authentic American
celebration cakes
Macadamia Crumble Layer Cheesecake
Short crust
Tegral Patacrout 1000 g
Aristo Primeur Croissant 400 g
Whole eggs 100 g
Aristo Primeur Crema 70 g
Mix all the ingredients together to obtain
a homogeneous dough, laminate at
3 mm and bake at 180C during 16 min.
in deck oven. Let it cool down.
Crust
Short crust 160 g
Aristo Primeur Crema 90 g
Crush the short crust. Melt Aristo
For a circle 18 cm in diameter/6 cm high
Primeur Crema and add the short crust.
Pour into the mould and push on bottom
and the sides.
Chocolate Orange Layer Cheesecake
Moist Cake
Tegral Satin Moist Cake Dark 500 g
Oil 200 g
Whole eggs 200 g
Water 100 g
Mix all the ingredients with flat beater,
on medium speed for 6 min. Spread a
layer 6 mm thick onto silpat. Bake at
180C for +/- 10 min. Cut 3 circles of 5
cm/18 cm.
For a circle 18 cm in diameter/5 cm high
Red Velvet Raspberry Layer Cheesecake
Red Velvet cake
Tegral Satin Cream Cake Red Velvet 1000 g
Whole eggs 350 g
Oil 300 g
Water 225 g
Mix all the ingredients together at
medium speed for 5 min. Spread a layer
1 cm high and bake at 180C. Let it cool
down and cut out 6 circles of 16 cm.
Red Velvet Short crust
Tegral Satin Cream Cake Red Velvet 1000 g
Aristo Primeur Croissant 350 g
Whole eggs 75 g
For a circle 18 cm in diameter/6 cm high
Water 50 g
Contact us
for these other
recipes
Moist cake
Tegral Satin Moist Cake Dark 1000 g
Whole eggs 400 g
Oil 400 g
Water 200 g
Mix all the ingredients at medium speed
for 5 min. Spread a thick layer onto
baking paper and bake at 180C. Let
it cool and cut out a circle 16 cm in
diameter.
Apple crumble
Tegral Crumble 500 g
Aristo Primeur Cake 200 g
Macadamia nuts roasted 40 g
Topfil Apple Mini Cubes 90% 45 g
Soften the Aristo Primeur Cake and
mix with the Tegral Crumble to obtain
a crumble texture. Sprinkle the crumble
onto a baking tray and bake at 170C.
Let it cool. Skill 65 g of crumble, add the
macadamia nuts and Topfil Apple Mini
Cubes 90%.
Cheesecake 1
Deli Cheesecake 250 g
Belcolade Origin Grenada 66,5% 50 g
Melt the 2 ingredients together.
Cheesecake 2
Deli Cheesecake 250 g
Deli Orange 50 g
Mix the 2 ingredients together.
Mix all the ingredients to obtain a
homogeneous dough. Laminate at 3 mm
and bake at180C for 16 min. Let it cool
down and crush.
Red Velvet Crust Raspberry Cheesecake and a second
Short crust 290 g
Aristo Primeur Crema 80 g
Melt Aristo Primeur Crema and add
the short crust. Pour into the mould and
push on bottom and sides.
Raspberry Cheesecake
Deli Cheesecake 850 g
Topfil Raspberry 60% 170 g
Violet flavor raspberries and crystal violet flowers.
Mix the 3 ingredients together.
Chocolate cheesecake
Deli Cheesecake 250 g
Belcolade Origin Vanuatu Milk 50 g
Melt the Belcolade Origin Vanuatu
Milk and mix with Deli Cheesecake
Assembly
Pour the Chocolate Cheesecake on top
of the crust and sprinkle with 45 g of
roasted macadamia nuts. Place a layer
of moist cake, and finish filling the ring
with Deli Cheesecake pure. Bake for 55
min. at 160C. Let it cool down. Pour the
Apple Crumble on top of the Cheesecake.
Decoration
Pipe some lines of Deli Caramel on top
of the crumble. Put the Puratop Fudge
in the planetary mixer and mix to obtain
a lighter texture. Pipe on top around the
crumble.
Assembly
Grease an entremets ring of 5 cm/18 cm.
Place a layer of moist cake in the bottom.
Spread a layer of Cheesecake 1 on the
first moist cake. Place a second layer of
sponge & flatten gently. Spread a layer of
Cheesecake 2 .
Bake at 160C in a deck oven for +/- 1 hour.
Place the third layer of moist cake
immediately after baking and flatten
under some pressure. Let it cool down
and freeze.
Decoration
Glaze the frozen cheesecake with
Belcolade Ganache + 5% water and
cover sides with Belcolade Chocolate
Shavings.
Assembly
On the top of the Red Velvet Crust, pipe
a layer of Raspberry Cheesecake. Place
a layer of Red Velvet Cake and flatten
gently. Pipe the second layer of
layer of Red Velvet Cake and finish
garnishing the ring with the rest of the
Raspberry Cheesecake. Flatten under
pressure. Bake at 160C for 55 min.
Decoration
Once cooled down, mix 100g of Topfil
Raspberry 60% with 50g of Miroir
lOriginal Neutre and glaze the top.
Whip Chantypak and pipe on borders,
10/2012-BE-PAT-LFT/ Layer Cheesecake -EN
decorate the middle of the cake with
some pieces of Red Velvet Cake, fresh