🎑 Porous cheese mass
Learn how to make a porous cheese base for a Japanese cheesecake.
2️⃣ Two baked cheesecakes
You will learn how to make Japanese cotton cheesecake, light, airy and porous, as well as a traditional baked cheesecake with juicy cherries.
✨ Perfectly even top
The chef will tell you how to bake the Sable pastry the best way, and at what point to level it so that the cake is perfectly even.
😍 Sable pastry
Learn to make crispy Sable shortcrust pastry.
🔥 Meringue nuances
Watch the intricacies of making a meringue for a cheese base.
1Japanese cotton cheesecake. Making the Sable pastry
You'll make the shotcrust pastry for two desserts at once. It can also be suitable for some completely different cakes.
2Japanese cotton cheesecake. Making the curd and meringue
You'll make an airy and porous cotton base. You will want to cook this option again and again.
3Japanese cotton cheesecake. Baking and decorating the cheesecake
The chef will tell you how to bake the Sable pastry the best way, and at what point to level it so that the cake is perfectly even.
4Classic cheesecake with cherry. Making a shortcrust base
You will learn how reconstituted pastry differs from a regular one, and you'll cook another version of a cheesecake base.
5Classic cheesecake with cherry. Making of the cheese mass
Anna will explain the composition and kneading technique for the cheese mass; she will also tell you how to prepare the berries for the filling if you want to add juicy notes to the dessert.
6Classic cheesecake with cherry. Baking and decorating the cheesecake
It's time to find out if there is a difference in baking a Japanese cheesecake and a traditional one, and look at one of the options for decorating a berry cake.
A cheesecake is any dessert that contains cottage cheese or curd, while baked cheesecakes are called the traditional classic option. What is the best curd base for such a classic dessert? How to achieve airiness, andavoid a slippery mass? You can find the answers to these questions, as well as the recipes for two desserts at once, in this masterclass!
This time Anna Felikova shares her recipes and techniques for making two classic cheesecakes at once.
You will learn how to make Japanese cotton cheesecake, light, airy and porous, as well as a traditional baked cheesecake with juicy cherries.
IN THIS TUTORIAL YOU'LL BE ABLE TO LEARN:
- how to make Sable shortcrust pastry;
- the intricacies of making a meringue for a cheese base;
- how to cook a cherry filling for the cheesecake;
- how to make a porous cheese base for a Japanese cheesecake.
Together with the chef, you will learn why shortcrust pastry stabilization is needed and why neutral glaze is important for cheesecakes. Now your cake will not weather, and the dough won't spread on the baking sheet when baking.
Anna shows and explains every step of the cooking process, so you can observe the consistency of the dough, the density of the meringue and the tools used so that you have no doubts during the cooking process.
Cheesecake is a dessert that every pastry chef should cook at least once. But after you watch this simple and useful tutorial, you will want to bake them more than once. You don't need to search for recipes and tips on the Internet, as everything you need is collected specially for you in this video!
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