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QimiQ
Benefits
Reduces skin formation and discolouration, enabling longer presentation times
No splitting or cracking of surface
Prevents moisture migration, sponge base remains fresh and dry
Does not require to be baked in a water bath
Foolproof
25
easy
Ingredients for 1 Kuchen
For the base
150
g
Digestive biscuits
30
g
Granulated sugar
50
g
Butter,
melted
Cinnamon
For the sprinkles
680
g
Butter,
chilled
1020
g
Granulated sugar
680
g
Bread flour
340
g
Cocoa powder
100
g
Instant coffee powder
For the filling
450
g
QimiQ Classic
300
g
Granulated sugar
45
g
Corn flour / starch
Vanilla extract
700
g
Cream cheese
200
g
Baileys® Irish Cream
Peppermint oil
270
g
Whole egg(s)
105
g
Lemon juice
3
g
Lemon peel,
finely grated
Method
1.
For the base: mix the crumbs, sugar, butter and cinnamon together well. Press firmly into the base of the greased cake ring and chill.
2.
For the sprinkles: cream the butter and sugar together. Add the flour and cocoa powder and mix well. Spread evenly onto a greased baking tray and allow to dry. Bake until done, allow to cool and crumble.
3.
Preheat the oven to 190°C (conventional oven).
4.
For the filling: whisk QimiQ Classic smooth and put to one side.
5.
Mix the sugar, corn flour and vanilla together. Add to the cream cheese and whisk smooth. Add the QimiQ Classic, Baileys, mint to taste, egg, lemon juice and lemon zest and mix well.
6.
Pour the filling onto the crust and top with the streusel. Bake in the hot oven for approx. 120 minutes. Note: the cheesecake is soft after baking. Chill for at least 8 hours to set completely.
