Fruit Cheesecake

All the freshness of fruits associated

with the taste of Deli Cheesecake

Discover some of
the Fruit Cheesecake
recipes developed
by Serge Gandossi
Cheesecake Provencale
Short crust Break the crust and add the melted Topfil Apricot 60% mixed with
Aristo Primeur Crema, add the a spoon of rosemary oil and finish
Tegral Patacrout 1000 g PatisFrance Broken Pistachios. garnishing the ring with Deli
Aristo Primeur Croissant 400 g Pour the crust on the bottom and on Cheesecake.
the sides of a greased inox mould, Bake at 155°C for 55 min.
Whole eggs 100 g and push aside with a spoon.

Mix all the ingredients to obtain

Decoration
a homogeous dough. Laminate a 3 mm
Cheesecake Apricot Once cooled down, glaze the top
with 200 g Topfil Apricot 60%
layer and bake at 180°C for 16 min. Deli Cheesecake 750 g
mix with 50 g of Miroir l’Original
Crust Bitter almonds 5g Neutre and 1 g of rosemary oil.
Decorate with fresh abricots entire
Short crust 225 g Topfil Apricot 60% 120 g glazed with Harmony Sublimo,
Aristo Primeur Crema 85 g and some pieces of broken almonds.
* Recipe for 1 ring diameter 18cm/h 3cm
Pour the preparation on top of the crust.
PatisFrance Broken Pistachios 35 g Pipe in the middle 120 g of
** Indicative values based on theoretical calculations

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 307 17 33 4

Lemon Crumble Cheesecake

Short crust Crust Mix the Deli Cheesecake with the
Deli Citron in the plastic bowl and
Tegral Patacrout 920 g Short crust 140 g warm up to 20°C in the micro wave
Aristo Primeur Croissant 400 g Aristo Primeur Crema 55 g oven.
Pour in the bowl and whip with
Whole eggs 100 g a wisk for 3 min. at fast speed.
Break the first half of the short crust
Pistachio powder 80 g and add the melted Aristo Primeur Pour in to the circle on top of the
Crema. Pour the crust on the bottom crust and bake at 150°C for 30 min.
Mix all the ingredients to obtain a of a greased inox mould.
homogeous dough. Laminate half of the Decoration
dough on a 3 mm layer. Bake at 180°C Lemon Cheesecake Once cooled down, glaze the cheesecake
for 16 min. Sift the other half of the with a thin layer of Miroir l’Original
dough to make a crumble. Spread on Deli Cheesecake 500 g Neutre.
the tray. Bake at 180°C for 16 min. Deli Citron 100 g Mix 100 g of crumble with 7 g Violette
* Recipe for 1 ring diameter 18cm/h 3cm Take sometimes the tray out of the oven Cristal Sugar, and 7 g of Broken
** Indicative values based on theoretical calculations to mix and break the crumble. Pistachio. Pour the crumble on top.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 317 17 36 4

Top Mousse Cheesecake

Short crust Break the crust and add the melted Classic Lemon 25 g
Aristo primeur Crema. Pour the crust on
Tegral Patacrout 920 g Water 250 g
the bottom of greased inox mould.
Aristo Primeur Croissant 400 g Heat the water up to 40°C and add
Whole eggs 100 g
Strawberry Cheesecake the Puratos Bavarois Neutre, and
Deli Cheesecake 4200 g the Classic Lemon. Add the softly
Pistachio powder 80 g whipped Chantypak. Spread on the
Topfil Strawberry 20% 800 g top of the cooled down Strawberry
Mix all the ingredients to obtain Cheescake.
a homogeous dough. Laminate half Mix the 2 ingredients together and pour Put it in the freezer.
of the dough on a 3 mm layer. on the top of the crust.
Bake at 180°C for 16 min. Bake at 160°C for 40 min. Cool down.
Decoration
Melt 250 g of Belcolade White
Crust Lemon Mousse Selection with 250 g of cocoa butter
* Recipe for 1 mould 40/60cm Short crust 1000 g Chantypak 1000 g and add the yellow colour.
** Indicative values based on theoretical calculations Spray the top of the mousse.
Aristo Primeur Crema 250 g Puratos Bavarois Neutre 250 g
Cut the cheesecake and decorate.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 276 14 33 3

240 Cheesecake
Wholegrain Cake slow speed and 3 min. medium speed. Mix the 2 ingredients together and pour
Add water and oil and mix again 3 min. on the top of the baked wholegrain cake.
Tegral Satin Wholegrain Cake 750 g at low speed. Spread a layer on a tray Bake at 155°C for 40/45 min. in the
Whole eggs 175 g and bake at 180°C. deck oven.

Water 125 g Decoration

Berrissimo Cheesecake
Oil 100 g Mix 1000 g of Miroir l’Original Neutre
Deli Cheesecake 4200 g
and 500 g of Topfil Berrissimo 70%.
Mix the powder ingredients and eggs in Topfil Berrissimo 70% 60 g Once cooled down, apply on the
a planetery mixer with beater for 1 min. cheesecake. Cut and decorate.

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 240 9 35 4

* Recipe for 1 mould 40/60cm

** Indicative values based on theoretical calculations
Chocolate Cheesecake
All the power of chocolate associated
with the taste of Deli Cheesecake

Discover some
of the Chocolate
Cheesecake recipes
developed by
Serge Gandossi
Peanut Chocolate Cheesecake
Moist chocolate cake Chocolate Cheesecake Decoration
Melt the Miroir Glassage Real
Tegral Satin Moist Cake Dark 750 g Deli Cheesecake 4000 g
Chocolate – Chocolat Noir
Oil 300 g Belcolade Origine Vanuatu 1000 g at 35-40°C.
Eggs 300 g
Melt the Belcolade Origine Vanuatu Once the cheesecake has cooled down,
Water 150 g and mix with the Deli Cheesecake. apply on the top. Melt Deli Caramel,
Pour on the top of the chocolate cake add the peanuts and decorate the top
Mix all the ingredients during 5 min. and bake at 160°C for 45 min.
of the cheesecake. Sprinkle with some
at medium speed. Spread a layer on a
grains of salt flower.
Silpat sheet and bake at 180°C. Once
baked, cut and place a frame 40/60 cm.

* Recipe for 1 mould 40/60cm

Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 319 18 35 5
** Indicative values based on theoretical calculations

After 8 Cheesecake
Short crust Crush the baked short crust and add Belcolade Origin Ouganda.
the melted Aristo Primeur Crema. Mix together with 475 g of Deli
Tegral Patacrout 950 g Place a layer in the bottom of a greased Cheesecake. Add Classic Mint and
Aristo Primeur Croissant 400 g tart ring. Belcolade Dark Shaving. Fill the ring
and bake at 160°C for 30 min.
Water 100 g
Cheesecake
Real Dutch Cocoa 50 g
Deli Cheesecake 575 g
Decoration
Once cooled down, melt 100 g of
Mix all the ingredients together. Laminate Belcolade Origin Ouganda 55 g Belcolade Ganache at 35°C and
a 3 mm layer. Bake at 180°C - 16 min. add 3 g of Classic Mint. Apply on top.
Classic Mint 18 g
Melt 100 g of Belcolade Cocoa
Crust Belcolade Dark Shaving 35 g Butter with 100 g of Belcolade
Short crust 140 g White Selection.
Warm up slightly 100g of Deli Add green colour.
Aristo Primeur Crema 60 g Cheesecake and add the melted Spray on top and decorate.
* Recipe for 1 ring diameter 18cm/h 3cm
** Indicative values based on theoretical calculations
Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 327 19 34 4

Wild Cranberries Cheesecake

Short crust PatisFrance Broken Pistaches 20 g Melt Belcolade White Selection and
mix with Deli Cheesecake. Add the
Tegral Patacrout 1000 g Dry Cranberries 40 g
Topfil Wild Cranberry 60%. Pour into
Aristo Primeur Croissant 400 g the circle and bake at 160°C for 35 min.
Crush the baked short crust and add the
Whole eggs 100 g melted Aristo Primeur Crema, pistaches
and dry cranberries. Place a layer in the Decoration
bottom of a greased tart ring. Once cooled down, cover the top with
Mix all the ingredients together. Laminate
a 3 mm layer. Bake at 180°C - 16 min. Topfil Wild Crandberry 60%.
Cheesecake Glaze with Miroir l’Original Neutre.
Crust Deli Cheesecake 500 g Finish with white chocolate, dry
cranberries and pistaches.
Short crust 140 g Belcolade White Selection 90 g
Aristo Primeur Crema 60 g Topfil Wild Cranberry 60% 50 g

* Recipe for 1 ring diameter 18cm/h 3cm

** Indicative values based on theoretical calculations Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 334 19 36 4

Congo Cheesecake
Short crust Crust Warm up slightly 100 g of the Deli
Cheesecake and mix with the melted
Tegral Patacrout 950 g Baked short crust 140 g Belcolade Noir Selection. Mix together
Belcolade Real Dutch Cocoa 50 g Aristo Primeur Crema 60 g with remaining Deli Cheesecake and
avoid overmixing. Fill the ring and bake
Altima Exclusif Croissant 400 g Crush the baked short crust and add the for approximately 1 hour at 160°C in
Eggs 100 g melted Aristo Primeur Crema. a deck oven.
Place a layer in the bottom of a greased
Mix the Tegral Patacrout and tart ring. Decoration
Belcolade Real Dutch Cocoapowder Once cooled down, remove the ring,
with the Altima Exclusif Croissant. Chocolate Cheese batter sprinkle with some Belcolade Real
Add the eggs. Keep in the fridge. Deli Cheesecake 750 g Dutch Cocoa (35 g) and pipe some
Laminate the shortcrust at 3 mm. drops of melted PF Miroir Plus
Bake for about 15 min. at 200°C. Belcolade Noir Selection 180 g Chocolat (50 g).
* Recipe for 1 ring diameter 18cm/h 4cm
** Indicative values based on theoretical calculations Nutritional value Energy (kcal) Fat (g) Carbohydrates (g) Protein (g)
per 100g** 403 23 35 6