First confectionery course which I made showed me how much I need to learn yet. I also found that a conectionery is an art, which everyone can interpret their own way. On my first course I was able to work with great confectioner – Michał Cienki.
From over a dozen desserts I made on this course, I found out a recipe for a great cheesecake with condensed milk on a hazelnut bottom. I made my husband fall in love with me again when I gave him a piece of this dessert 🙂 And this time I decided to play a little bit with confectionery art and I added home made condensed milk and passion fruit puree. Let’s see how this turns out 🙂
Cheesecake with condensed milk and passion fruit
110 g of butter
50 g of sugar
110 g of flour
80 g of smashed hazelnut
75 g of dark chocolate
Preheat the oven to 160°C and cover the bottom of the baking tray with baking paper.
Combine all ingredients without the dark chocolate into a shortbread dough. Divide it into pieces, so they look like a crumble and place in an oven. Bake for 15 minutes.
When your hazelnut crumble is ready, leave it to complete cool down.
Melt the dark chocolate in a water bath and cool down bit, then add to crumble and mix. Place chocolate crumble on a bottom of a baking tray, so you have an even layer. Next place in a fridge to cool down.
In a meantime prepare the cheesecake.
Cheesecake with condensed milk
250 g of ground white or ready cheesecake cheese
250 g of mascarpone
200 g of home made condensed milk
25 g of white chocolate
40 g of eggs
2 g of potato flour
8 g of flour
Preheat the oven to 150°C.
Start from putting cheese, mascarpone, condensed milk, vanilla and eggs in a mixer. Mix all ingredients unil they are combined.
In a meantime melt white chocolate in a water bath and pour into the cheese dough, mixing all te time at low speed. At the end add both flours and also mix ingredients until all combined.
Ready dough pour slowly on a hazelnut-chocolate bottom and bake for 60 minutes. Your cheescake will be ready when a toothpick put in the cake is dry.
After 60 minutes take the cheesecake from the oven and leave to cool down.
Passion fruit puree
345 g of passion fruit pulp
30 g of powdered sugar
20 g of 30 % cream
9 g of gelatin
25 g of water
Soak gelatin in a water and set aside for 10 minutes.
Place passion fruit pulp and powdered sugar in a pot and boil. Next, lower the heat and pour the cream slowly. Bring it to boil and then set aside. Add soaked geatin to puree and mix until the gelatin is completely melted. Leave the puree to complete cool down and the pour on a cheesecake. Put the dessert into the fridge for about 6 h.