Pawel Ignaciuk’s cheesecake recipe with puff pastry and strawberry and elderflower ice cream

Cheesecake with strawberry and elderflower ice cream

 

The piece combines a thin, blind-baked puff pastry shell with a smooth cheesecake filling based on cottage cheese, mascarpone, cream and vanilla, gently lifted by candied orange. At the center, a strawberry and raspberry gel insert completes the construction, while the strawberry and elderflower ice cream brings freshness and a natural summer character to the dessert.

 

Puff Pastry

• 920 g all-purpose flour
• 430 g water
• 12 g salt
• 10 g apple vinegar
• 500 g butter

Combine all ingredients except the butter in a mixer fitted with a hook attachment. Mix until a smooth and elastic dough is obtained.

Wrap the dough and allow it to rest in the refrigerator to relax the gluten structure.

Prepare the butter so that it has a similar consistency to the dough.

Encapsulate the butter and perform one double fold followed by one single fold.

Rest the dough in the refrigerator.

Roll out to a thickness of 2 mm.

Cut the puff pastry into the desired shapes and line molds lightly sprayed with oil.

Blind bake for 25 minutes in a preheated oven at 200°C, with vents closed.

 

 

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Candied orange

• 4 pcs oranges
• 100 g water
• 100 g sugar

Peel the oranges and dice the peel into small cubes.

Prepare simple syrup using water and sugar.

Boil the orange peel in the syrup, then cool completely.

Repeat the boiling and cooling process five times to obtain a tender, translucent peel.

 

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Cheesecake

• 230 g cottage cheese
• 50 g mascarpone
• 80 g sugar
• 100 g eggs
• 170 g heavy cream 35%
• 14 g all-purpose flour
• 5 g lemon juice
• 1 pc vanilla pod
• 15 g candied orange

Combine all ingredients except the candied orange in a food processor.

Blend until completely smooth.

Fold in the candied orange gently.

Pour the mixture into the pre-baked puff pastry shell.

Bake for 10 minutes in an oven preheated to 180°C.

 

 

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Strawberry and elderflower ice cream

• 400 g strawberry puree
• 125 g elderflower syrup
• 80 g water
• 50 g glucose syrup
• 100 g caster sugar (1)
• 15 g cornstarch
• 200 g heavy cream 35%
• 50 g caster sugar (2)

Mix caster sugar (1) with cornstarch.

Bring water and glucose syrup to a boil, then add the sugar–starch mixture and cook until thickened.

Combine with strawberry puree and elderflower syrup.

Add heavy cream and caster sugar (2), then blend until smooth.

Pour into a Pacojet container and freeze.

 

 

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Strawberry and raspberry gel

• 100 g strawberry puree
• 100 g raspberry puree
• 20 g sugar
• 4 g NH pectin

Combine the sugar with pectin NH and mix well.

Heat both fruit purees in a saucepan. When the mixture reaches approximately 40°C, add the sugar–pectin mixture while continuously stirring. Bring to a boil. When completely set, blend it to obtain smooth gel. Pour into silicone molds and freeze.

 

 

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Assembly

Pipe a small amount of cheesecake batter into the pre-baked puff pastry shell.

Place the frozen strawberry–raspberry gel in the center, then add more cheesecake batter to completely fill the shell.

Bake for an additional 10 minutes in an oven preheated to 180°C.

Once fully cooled, lightly sprinkle with freeze-dried strawberry powder.

Finish by placing an elegant quenelle of strawberry ice cream on top.

 

Discover in so good.. magazine 36 these creations ans complete interview by Pawel Ignaciuk

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