No bake cheesecake with red fruit XL

No bake cheesecake with red fruit XL
 
Author:
Makes: 1 tray (30x50 cm) or 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge
  • 5 egg whites
  • 45 gr white sugar
  • 50 egg yolks
  • 80 gr white sugar
  • 100 gr flour
  • 25 gr maizena
  • 2 gr salt
Mousse
  • 900 gr (frozen) red fruit
  • 60 gr leaf gelatine
  • ½ lemon
  • 300 gr white sugar
  • 1350 gr cream cheese
  • 750 gr cold double cream
Montage
  • 300 gr red fruit confiture
  • 400 gr double cream
  • 200 gr mascarpone
Instructions
Sponge
  1. Preheat the oven to 180 °C and line the tray or trays with baking paper.
  2. Whisk in a bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix the flour, maizena and salt.
  3. Fold gradually and carefully first the egg yolks into the egg whites and then add the flour, maizena and salt.
  4. Spread the batter on two lined trays about a cm thick and bake at 200 °C for 10-15 min or until golden brown and fully cooked. Remove from the tray on a rack lined with a clean sheet of baking paper, remove the original baking paper and allow the biscuits to cool to room temperature.
Mousse
  1. Defrost the red fruit if necessary and bring to a simmer. Add the lemon juice and the sugar. Puree if necessary.
  2. Soak the gelatine 3 minutes in ample cold water until soft.
  3. Drain the gelatine and dissolve in the warm (but not boiling) fruit purée. Allow to cool to room temperature.
  4. Mix the fruit puree with the cream cheese.
  5. Whisk the cream to semi-soft peaks and fold into the fruit puree.
Montage
  1. Line the 2-inch gastronorm tray with a sheet of baking paper. Place the first biscuit layer and pour the fruit mousse on top. Spread evenly.
  2. Spread the confiture evenly on the second biscuit layer and position it confiture-side down on the mousse. Press lightly to make it adhere.
  3. Cool the cheesecake for several hours until the mousse sets.
  4. Flip the tray upside down to release the cake. The confiture-biscuit layer will become the base.
  5. Whisk the cold cream and mascarpone until stiff peaks and spread evenly on top of the cheesecake, about 1 cm thick
  6. Chill the cheesecake (or put if 10-15 min in the freezer) until the cream layer is firm.
  7. Cut the sides of the cheesecake and portion as desired.
  8. Decorate with some fresh strawberries, meringues, and some mint.
Stuff to know
This quantity will make about 40 portions and will fill a 2-inch gastronorm tray measuring 30 x 50 cm.
Use the red fruit of your liking such as strawberries, forest fruit, raspberries, etc.
Do not add the soaked gelatine to a boiling fruit puree, it will lose its setting capacity.

 

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