Citrus Curd Cheesecake

Ingredients

Lime Cheesecake

• 50 g lime juice
• 10 g corn starch
• 65 g sugar
• 65 g plant-based butter, melted
• 4 whole eggs
• 210 g plant-based cream cheese
• 50 g plant-based milk
• 50 g plant-based yogurt
• 115 g AndFoods Whip

Bergamot Orange Mousse

• 600 g plant-based milk
• 200 g bergamot fruit puree
• 240 g sugar
• 67.5 g gelatin
• 375 g yolk
• 2100 g AndFoods Whip

Bergamot Orange Ganache

• 80 g bergamot fruit puree
• 220 g AndFoods Whip
• 8 g glucose
• 8 g inverted sugar
• 5 g gelatin
• 140 g white chocolate

Caramel Mirror Glaze

• 375 g sugar
• 300 g water
• 300 g AndFoods Whip
• 50 g water
• 25 g corn starch
• 15 g gelatin

Lemon Decoration Gel

• 150 g lemon juice
• 8 g NH pectin powder
• 5 g gelatin

Method

Lime Cheesecake

1. Make lime mixture: Combine 50 g lime juice, 10 g corn starch, 65 g sugar, 65 g butter (melted), and 4 whole eggs and mix until smooth. Set aside.
2. Make cream cheese base: Heat 210 g cream cheese and 50 g milk together, stirring until smooth and lump-free. Cool, then stir in 50 g yogurt until smooth.
3. Combine and blend: Fold cooled lime mixture into cream cheese base. Blend with an immersion blender until fully smooth.
4. Add cream: Stir 115 g AndFoods Whip into the batter until smooth and fully incorporated.
5. Bake and set: Pour into tin. Bake in a water bath at 110 °C top and bottom heat for 90 minutes. Cool completely, then transfer to freezer.

Bergamot Orange Mousse

1. Bloom gelatin: Bloom 67.5 g gelatin in cold water until softened.
2. Mix yolks and sugar: Combine 375 g yolk and 240 g sugar together.
3. Temper yolks: Heat 600 g milk and 200 g bergamot fruit puree together until just simmering. Slowly pour over yolk mixture, whisking constantly to temper.
4. Cook custard base: Return mixture to saucepan. Cook over medium heat, stirring continuously, until thickened enough to coat the back of a spoon.
5. Add gelatin: Remove from heat. Squeeze excess water from gelatin and stir into hot custard until fully dissolved. Cool to room temperature.
6. Whip cream: Whip 2100 g AndFoods Whip to soft peaks.
7. Fold together: Fold whipped cream into cooled custard base in two additions until smooth and uniform.
8. Set: Pour into moulds or set vessel. Refrigerate until fully set.

Bergamot Orange Ganache

1. Bloom gelatin: Bloom 5 g gelatin in cold water until softened.
2. Heat cream base: Heat 220 g AndFoods Whip, 80 g bergamot fruit puree, 8 g glucose, and 8 g inverted sugar together until just simmering.
3. Melt chocolate: Pour hot cream over 140 g white chocolate and let sit 1 minute, then stir until fully melted and smooth.
4. Add gelatin: Squeeze excess water from gelatin and stir into hot ganache until dissolved.
5. Set: Cool to room temperature, then refrigerate until set before use.

Caramel Mirror Glaze

1. Bloom gelatin: Bloom 15 g gelatin in cold water until softened.
2. Make caramel: Cook 375 g sugar and 300 g water in a saucepan over medium-high heat without stirring until deep amber caramel forms.
3. Deglaze with cream: Carefully pour in 300 g AndFoods Whip and stir until smooth. Return to heat if needed to dissolve any lumps.
4. Add starch slurry: Whisk 25 g corn starch into 50 g water until smooth. Stir into the hot caramel and cook briefly until thickened.
5. Add gelatin: Remove from heat. Squeeze excess water from gelatin and stir in until fully dissolved.
6. Cool and use: Strain through a fine sieve. Cool to 35 to 40 °C before glazing.

Lemon Decoration Gel

1. Bloom gelatin: Bloom 5 g gelatin in cold water until softened.
2. Add NH pectin: Heat 150 g lemon juice until warm. Whisk in 8 g NH pectin powder and cook for 2 minutes, stirring constantly.
3. Add gelatin: Remove from heat. Squeeze excess water from gelatin and stir in until fully dissolved.
4. Pipe pearls: While still warm, pipe small dots onto the cake to form pearl decorations. Refrigerate until set.

Notes

Do not whip the AndFoods Whip in the cheesecake base, it is added as a liquid. Pour the mirror glaze at 35 to 40 °C for best coverage. Pipe the lemon pearls while the gel is still warm.

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