CITRUS

CHEESECAKE
for 1 cheesecake d=18 cm, h=6 cm
 Citrus Cheesecake
for 1 cheesecake d=18 cm, h=6 cm

SHORTBREAD

Ingredients Total weight: ~ 320 g 100%

• All-purpose flour 138 g 43%

• Icing sugar 55 g 17%
• Almond powder 21 g 7%
• Sea salt 2g <1%
• Butter 82% 76 g 23%
• Whole eggs 28 g 9%

1. Transfer the sifted all-purpose flour, icing sugar, almond powder

and sea salt into the bowl of a stand mixer. Mix with a silicone spatula.

TIP
• Instead of almond powder, you can use any nut powder of
your choice.

2. Add the cold diced butter. Using a paddle attachment at low speed,
stir the mixture into a fine powder. Then add the eggs and mix
for about 30 seconds until combined.

3. Roll out the dough into a layer (3 mm thick) between two sheets of
parchment paper. Peel off the top sheet of parchment paper
and transfer the layer of dough to a baking tray.

4. Bake the dough layer in an oven preheated to 145 °C / 293 °F

for about 20–25 minutes until golden.

5. Let the shortbread cool down at room temperature, then break it

into pieces and grind it into a powder using a food processor.

CHEESECAKE CRUST

Ingredients Total weight: ~ 310 g 100%

• Shortbread crumbs 260 g 84%

• Butter 82% 50 g 16%

1. In a bowl, combine the shortbread crumbs and softened butter

(16 °C / 61 °F). Mix everything well with a silicone spatula.
The shortbread mixture should be crumbly, but when you press it,
it should come together and hold its shape.

2. Line a baking tray with a silicone mat. Place a cake ring d=18 cm
and h=6 cm on the lined baking tray. Line the cake ring with a Teflon
sheet – this will help make the sides of the cheesecake perfectly
smooth, making it easier to remove from the cake ring. To make it
stick inside of the cake ring, use a bit of the cooking oil spray.
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 Citrus Cheesecake
for 1 cheesecake d=18 cm, h=6 cm

CHEESECAKE CRUST

3. Transfer 200 g of the shortbread mixture into the cake ring.

Using a straight-sided glass or a bent spoon, press the mixture
against the sides of the cake ring – the sides of the crust should
be half the height of the ring. Then use the rest of the mixture
to shape the bottom part of the crust.

4. Place the cheesecake crust in the fridge for around 10–15 minutes
to stabilize.

CITRUS CHEESECAKE MASS

Ingredients Total weight: ~ 1372 g 100%

• Milk 3.2% 210 g 15%

• Egg yolks 80 g 6%
• Sugar (1) 30 g 2%
• Cornstarch (1) 18 g 1%
• Cream cheese 65% 600 g 44%
• Sugar (2) 134 g 10%
• Cornstarch (2) 18 g 1%
• Whole eggs 122 g 9%
• Whipping cream 35% 160 g 12%
• Zest of 1 grapefruit
• Zest of 1 orange
• Stabilized cheesecake crust

1. In a separate bowl, mix together the sugar (1), cornstarch (1)

and egg yolks with a whisk. The mixture should be runny
and not contain any lumps.

2. Pour the milk into the yolk mixture and mix again.
Transfer the mixture into the saucepan.

3. Cook the custard mixture over medium heat to bring it to a boil,

and then boil for 1 minute, whisking constantly, then remove
the saucepan from the heat. It’s important to scrape the bottom
and the sides of the saucepan when stirring to ensure the mixture
cooks properly and gains a smooth texture.

4. Add the cream cheese, sugar (2) and cornstarch (2) into the bowl
of a food processor. Then zest the grapefruit and orange directly
into the bowl and mix everything together at low speed.
Mix the custard mixture with a whisk and add it to the food
processor, then blend until a homogeneous texture forms.

5. Add the whole eggs and whipping cream, then process the mixture
at low speed until a smooth and silky cheesecake mass forms.
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 Citrus Cheesecake
for 1 cheesecake d=18 cm, h=6 cm

CITRUS CHEESECAKE MASS

6. Strain the cheesecake mass into a clean bowl to get rid of any
lumps and air bubbles.

7. Take the stabilized cheesecake crust out of the fridge.

Pour the cheesecake mass into the crust.

8. Preheat the oven to 200 °C / 392 °F. Place the cheesecake

in the oven, inject the oven with steam for about 5–10 seconds,
then immediately reduce the temperature to 100 °C / 212 °F.
Bake the cheesecake for about 40–50 minutes. To check whether
the cheesecake is baked, you can measure its internal temperature with
a probe thermometer (which should be around 75–78 °C / 167–172 °F).

TIP
• If you don’t have an oven with a steam function, you can do
the following instead: preheat your oven to 200 °C / 392 °F,
pour two cups of boiling water into a baking dish, and place
the dish in the bottom of the oven. Then reduce the temperature
to 100 °C / 212 °F and bake the cheesecake.

9. Leave the cheesecake to cool down completely at room

temperature. This should take approximately 2 hours.

10. Place the cheesecake in the fridge and leave it there for 6 hours,
preferably overnight, to stabilize.

11. Take the stabilized cheesecake out of the fridge. Unmold a cheesecake
from the cake ring using an offset spatula, then carefully peel off
the Teflon strip.

CITRUS SAUCE

Ingredients Total weight: ~ 336 g 100%

• Lemon juice 45 g 13%

• Orange juice 150 g 45%
• Sugar 75 g 22%
• Egg yolks 30 g 9%
• Cornstarch 11 g 3%
• Butter 82% 25 g 7%
• Zest of 1 lemon
• Zest of 1 orange

1. Zest the lemon and orange into a bowl. Add the sugar to the zest
and mix with a whisk.

2. Then add the cornstarch, egg yolks, orange juice and lemon juice,
mix again.
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 Citrus Cheesecake
for 1 cheesecake d=18 cm, h=6 cm

CITRUS SAUCE

3. Transfer the mixture into a saucepan and cook it on medium heat.

4. Bring the mixture to a boil while whisking constantly, then cook it

for a further 1 minute.

5. Remove the saucepan from the heat and add the butter.
Mix well with a whisk.

6. Strain the sauce into a measuring cup. Process it with a hand

blender until a smooth texture forms.

7. Transfer the sauce into a clean bowl and cover with cling film
touching the surface. Place it in the fridge for about 3–4 hours
to cool down and set completely.

DECORATING THE CHEESECAKE

Ingredients

• Stabilized baked cheesecake

• Stabilized citrus sauce
• Zest of 1 lime

1. Remove the citrus sauce from the fridge and vigorously stir it with
a whisk until smooth.

2. Using a silicone spatula, apply the sauce to the surface of

the cheesecake. Then smooth it out with an offset spatula.

3. Zest a lime directly on top of the sauce to decorate

the cheesecake.

4. Store the cheesecake in the fridge for up to 48 hours.

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