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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

raspberry mojito no-bake cheesecake
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mango cheesecake
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
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    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
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    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
      aleksandr trofimenkov
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