Crème Fraîche Cheesecake with Passion Fruit

Name: Crème Fraîche Cheesecake with Passion Fruit
Ingredients: 896 g (3¾ cups and 2 Tbsp) cream cheese; 56 g (¼ cup) whole milk; 1092 g (4 cups) crème fraîche; 280 g (1¼ cups) brown sugar; 84 g (¼ cup) honey; 392 g (3¼ cups) all purpose flour; 280 g (2⅓ cups) cake flour; 280 g (2⅓ cups) wheat flour; 5 g (1 tsp) salt; 11 g (2⅓ tsp) baking soda; 5 g (2 tsp) ground cinnamon; 560 g (5 cups) Graham Cracker Crumbs (from above recipe); 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 196 g (¾ cup and 1 Tbsp) egg yolks; 125 g (2 each) large eggs; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 252 g (1 cup and 2 Tbsp) unsalted butter, softened; 392 g (1¾ cups) mango puree; 56 g (½ cup and 2 Tbsp) confectioner’s sugar; 70 g (3 Tbsp) isomalt; 14 g (¾ Tbsp) glucose syrup; 504 g (2 cups) passion fruit puree; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup and 1½ Tbsp) granulated sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Cheesecake

896 g (3¾ cups and 2 Tbsp) cream cheese

Cake

Method

Cheesecake

In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar until smooth. In a separate bowl, combine eggs, yolks and milk. Add egg and milk mixture to cream cheese and sugar mixture in stages, slowly, scraping the bowl as you go to prevent lumps. Add crème fraîche. Strain through a fine mesh strainer. Refrigerate to cool.