Treat yourself and your loved ones to a light and delicious Raspberry-Mojito cheesecake

Open class, starts on Wednesday, May 31st at 14:00 London time

How to make the perfect no-bake cheesecake

Sign up now and receive a free Old-fashioned Praline to add to your collection!

Prepare a no-bake Raspberry-Mojito cheesecake using a professional recipe and techniques

1. Make the gelatine mass
2. Prepare the neutral glaze
3. Make the whipped raspberry jelly
4. Bake the shortbread
5. Make the cheesecake base with coconut
6. Assemble the cheesecake mousse
7. Apply the whipped raspberry jelly
8. Unmold, coat and decorate the cheesecake

DURING THIS OPEN CLASS YOU WILL

Cheesecake base:

Cheesecake mousse:

· Silicone spatula
· Measuring cup
· Hand blender
· Planetary mixer with a whisk attachment
· Infrared thermometer

Whipped jelly:

· Saucepan
· Heat-resistant spatula
· Bowl
· Cling film
· Planetary mixer with a whisk attachment

TOOLS AND INGREDIENTS

The tools you need to make no-bake Raspberry-Mojito cheesecake:

The ingredients you need to make no-bake Raspberry-Mojito cheesecake:

· Saucepan, 3 bowls
· Silicone spatula, bent spoon
· Whisk, scales
· Cake ring d=18 cm and h=6 cm
· Baking tray, parchment paper
· Planetary mixer with the paddle attachment
· Rolling pin, food processor

Ingredients:

· Sugar
· All-purpose flour
· Whipping cream 35%
· Cream cheese
· Butter 82%
· Raspberry puree
· Glucose syrup - 85g
· Icing sugar
· Shredded coconut
· Whole eggs
· Lemon juice

Grams:

277
200
200
185
145
125
85
80
60
40
40

Ingredients:

· Coconut oil
· Almond powder
· Gelatine mass
· Pectin NH
· Mint leaves
· Lemon zest
· Sea salt
· Citric acid
· Fresh raspberries for decoration
· Fresh strawberries for decoration

Grams:

35
30
28
8
8
4
2
1
4 pcs
2 pcs

Unmolding, coating and decorating:

· Сutting board, knife
· Saucepan, silicone spatula
· Infrared thermometer
· Pastry brush or spray gun with the nozzle d = 1.4 mm
· Strainer, measuring cup
· Heat gun

MEET YOUR PASTRY CHEF

Oleksandr Trofimenkov

KICA Academy Brand Chef and Pastry Lab leader

Leading French Pastry School Ecole Ducasse ENSP graduate

Opened and managed a large pastry production in Dubai, UAE

STUDENT REVIEWS OF OUR CLASSES

FREQUENTLY ASKED QUESTIONS

Message us:

Viber

Messenger