French Pastry Crust
  • 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. Blend all ingredients by pulsing in a food processor. Spread on a tray and store in the refrigerator for 2 hours.

  2. Line the bottom of the ring molds each with 120 g of 1., firmly pressing the crust down.

  3. Bake in the oven at 170℃/340℉ until golden brown.

TREHA®︎ benefit
  • Tempers the sweetness of the pastry crust.

White Chocolate Cheesecake Mixture
  • 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)

  1. 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.

  2. Melt white chocolate in a hot water bath, add into 1., and mix to emulsify.

  3. Mix the lemon juice in and strain the mixture. Add Parmigiano and mix.

  4. Pour the mixture into the blind-baked pastry crust and bake at 150℃/300℉ for 35-40 minutes.

TREHA®︎ benefit
  • 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

  1. Unmold and sprinkle TREHA® over the cheesecake. Then caramelize it using a blow torch.

  2. 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.

TREHA®︎ benefit
  • By caramelizing twice, first with TREHA® and then with granulated sugar, the caramelized surface maintains its crispiness through TREHA®'s high vitrification property.