Recipe Blueberry Cheesecake
To make this dish
Ingredient list
-
Lievito Madre260 g Lievito Madre
312 g T45 flour
125 g water
-
Croissant dough155 g T45 flour (A)
178 g water (1)
31 g dry yeast
1034 g T45 flour (B)
273 g water (2)
119 g milk
143 g sugar
36 g honey
155 g Lescure Unsalted 250g butter Roll 82% fat
24 g salt
119 g fermented dough
238 g Lievito Madre
751 g Unsalted 1kg butter Sheet 84% fat
-
Black charcoal dough25 g Active charcoal powder
25 g water
2500 g croissant dough
-
Cheesecake2500 g cream cheese
300 g Lescure Unsalted 250g butter Roll 82% fat
410 g icing sugar
8 g salt
190 g cornstarch
125 g egg white
10 g lemon zest
-
Blueberry confit500 g IQF blueberries
400 g blueberry puree
240 g sugar
9 g pectin NH
16 g lemon juice
-
Glaze35 g Absolute cristal
35 g water
35 g blueberry puree
-
Assembly and finishing touchesSQ fresh blueberries
SQ candied lemon peel, cubed
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
-
01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
-
02
Croissant dough
To make a quick sponge, mix the T45 flour (A), the water (1) at 25 °C and the dry yeast, at least 20 minutes before the final mix.
Then, mix all ingredients, with the water at a base temperature of 44 °C, into a dough and leave to ferment overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it rest at 27℃ for 2-3 hours.
-
03
Black charcoal dough
When the croissant dough reaches 80% gluten development, remove a portion of dough.
Mix activated charcoal powder and water and add to dough.
Mix well using a mixer.
-
04
Cheesecake
Use a beater to gently beat the cream cheese.
Mix together the pomade-like butter, lemon zest, and dry ingredients, then add the egg whites in portions and mix.
-
05
Blueberry confit
Heat the blueberry IQF and puree to 40℃.
Add the pre-mixed sugar and pectin and bring to a boil. Add the lemon juice.
-
06
Glaze
Mix all the ingredients.
-
07
Assembly and finishing touches
Roll out the croissant dough to a final thickness of 2 mm. Cut the dough to 30cm × 3.5cm, about 70 g, bottom cut 75mm × 1mm.
Fill 90 g of cheesecake into the cut dough and shape. Ferment for 1.5 hours at 26℃ and 80% humidity. Bake at 170℃ for 12 minutes.
After completely cooled, pipe 25 g of blueberry confit over the cheesecake.
Mix fresh blueberries in the glaze, then place them generously on top of the Danish and top with lemon confit.
Another recipes you might enjoy
Raspberry & Pistachio Twist
