Recipes
82 g for 2 cakes, each 15 cm/6 inches in diameter
75 g bread flour
75 g cake flour
18 g almond flour
55 g granulated sugar
12 g TREHA®
Pinch of salt (Sel fin de Guérande)
8 g cacao nibs*¹
2 g orange zest
1 g cinnamon powder
90 g unsalted butter, cut into cubes, cold
*¹ Cacao Nibs TUMACO (CACAO HUNTERS JAPAN)
Blend all ingredients by pulsing in a food processor. Spread on a tray and store in the refrigerator for 2 hours.
Line the bottom of the ring molds each with 120 g of 1., firmly pressing the crust down.
Bake in the oven at 170℃/340℉ until golden brown.
Tempers the sweetness of the pastry crust.
400 g cream cheese, room temperature
70 g TREHA®
135 g granulated sugar
65 g egg yolks
180 g whole eggs
280 g fromage blanc
265 g white chocolate*²
20 g lemon juice
30 g Parmigiano Reggiano, grated
*² White Chocolate 35% (CACAO HUNTERS JAPAN)
Mix cream cheese, TREHA®, and granulated sugar in a food processor until incorporated. Add egg yolks and whole eggs, mixing until smooth, followed by the fromage blanc.
Melt white chocolate in a hot water bath, add into 1., and mix to emulsify.
Mix the lemon juice in and strain the mixture. Add Parmigiano and mix.
Pour the mixture into the blind-baked pastry crust and bake at 150℃/300℉ for 35-40 minutes.
Retains the moisture and smooth texture of the cheesecake mixture, bringing out the flavor of the cheese.
Tempers the sweetness of the cheesecake mixture.
TREHA®, as needed
Granulated sugar, as needed
Unmold and sprinkle TREHA® over the cheesecake. Then caramelize it using a blow torch.
After TREHA® has melted and becomes transparent, sprinkle with granulated sugar and caramelize again.
Editor's Note:
CACAO HUNTER® Mayumi Ogata founded the company in Colombia, South America, and handles everything from supporting producers in cultivation guidance to chocolate production. In 2021, CACAO HUNTER® added a newly launched white chocolate to their lineups.
Hayashibara's web magazine ’Sustainable Action' features CACAO HUNTER® Mayumi Ogata.
By caramelizing twice, first with TREHA® and then with granulated sugar, the caramelized surface maintains its crispiness through TREHA®'s high vitrification property.
