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Special occasions deserve to go with the perfect meal

STRAWBERRY-RHUBARB NEW YORK CHEESECAKE

imagen receta
producto
  • 40 minutes active + refrigeration time

  • 1 hour

  • Hard

  • 14

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Ingredients

220 grams sugar

900 grams cream cheese, at room temperature

35 grams P.A.N. Pre-cooked White Corn Meal

1 gram salt

125 grams yogurt

2.5 grams vanilla extract

180 grams eggs

For the strawberry-rhubarb jam:

400 grams strawberries

400 grams rhubarb

400 grams sugar

32 grams apple pectin

For the strawberry meringues: (optional decoration)

90 grams egg whites

75 grams sugar

75 grams powdered sugar

55 grams freeze-dried strawberry powder

9 grams citric acid

Preparation

  1. Preheat the oven to 195°F.
  2. Combine the sugar and the P.A.N. Pre-cooked White Corn Meal. Set aside.
  3. In an electric mixer, beat the cream cheese for two minutes or until fluffy. Add the sugar and cornmeal mixture until well combined.
  4. Add the yogurt, vanilla extract and salt. Mix well, being careful to scrape down the sides of the bowl using a silicone spatula.
  5. Add the eggs one at a time, beating on high speed until thoroughly combined.
  6. Pour the mixture into individual heat-resistant bowls and bake for approximately one hour or until generally firm but with a little movement in the center. The mixture will firm up as it cools. Let sit at room temperature. Refrigerate for 24 hours before serving.
  7. Cover with the strawberry-rhubarb jam and decorate with the meringues.
  8. For the strawberry-rhubarb jam: In a food processor, blend the strawberries and rhubarb. In a pot, combine the strawberry-rhubarb mixture with the sugar and heat no higher than 104ºF. Add the pectin and cook for 10 minutes stirring constantly to prevent it from sticking. Remove from the oven and let cool.

For the strawberry meringues: Beat the egg whites to soft peaks. Gradually add the sugar and continue to beat until the meringue comes together. Add the freeze-dried strawberry powder, powdered sugar and citric acid. Spoon the mixture into a pastry bag fitted with a plain tip and pipe onto a baking tray in the desired shape. Bake for 4 hours at 175ºF.

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