Cheesecake Creative Charlotte

In a mixing bowl with a whisk attachment, whip all ingredients together for 5min. At high speed. Pipe fingers spaced out 5mm from each other. Sprinkle with powder sugar twice and bake. Pipe also disc for the center of the Charlotte.

In a mixing bowl with a paddle attachment, mix the tegral patacrout, the first mimetic incorporation (200g) and the eggs. Laminate the dough to 3mm, dock, and bake. allow to cool down and process it to powder using a food processor. Melt the second part of mimetic (150g) and incorporate it into the crust powder.Press down in a bottom of a ring and cool down 5 min. In the freezer before topping with the cheesecake.

Ready to pipe with a disc of lady finger biscuit in the middle.

Ready to use, apply on top of the baked and cooled-down cheese cake.

In a mixing bowl with a whisk attachment, whip the cream to a stiff peak texture to pipe on the cheese cake.

In a ring apply the cheesecake shortcrust and cool down before topping with the deli cheesecake half way, add a disc of lady finger, and top off with deli cheesecake and bake. Allow to cool down overnight, add the topfil finest strawberry and pipe the whipped cream, and add a stripe of lady finger.