Suggested by Julien Ochando, Pastry Chef at Hotel Martinez Honoured by the Michelin Guide in the Passion Dessert 2020 promotion
Recipe for 10 portions
Ingredients for the sweet vanilla dough
- 250g flour
- 125g butter
- 50g icing sugar
- 1 egg yolk
- 30g water
- 1 g salt
- 1 vanilla pod
Ingredients for unbaked lemon cream cheesecake
- 300g Philadelphia cheese
- 150g plain yoghurt
- 35g caster sugar
- ½ sachet gelatine powder
- 50g lemon juice
- 1 lemon zest
- 1 lime zest
Preparing the dough
Cut the butter into small cubes, mix with the flour until the butter is absorbed by the flour, then add the icing sugar and egg yolk, add the water with the vanilla pod, then finish with a pinch of salt or about 1 g and mix until you get a homogeneous dough, cover with film and set aside to chill for about 40 minutes.
Roll out the sweet dough to about 1/2 cm
Cut out 10 cm diameter discs, place on a black baking tray with a sheet of baking paper
Cook the dough at 165° for 8 to 10 minutes
Allow to cool
Preparing the unbaked lemon cream cheesecake
Mix the Philadelphia with the plain yoghurt, whisk energetically, stir in the lemon and lime zest.
In a pan, add the lemon juice and sugar and gelatine powder, bring to the boil, stir in the hot mixture with the Philadelphia cheese and plain yogurt and mix vigorously.
Mould your mixture in a portioned silicone mould (10 cm in diameter) that can fit onto your 10 cm-diameter disc of sweet dough.
Once the mixture is moulded, place in the freezer for 3 to 4 hours.
Dressing and finishing
Remove the portions of cream cheesecake from the mould, place them on a disc of sweet dough and put them in the fridge for 2 hours.
Make a whipped cream with lime and make a ring in the centre of the cheesecake and add lemon and lime peel.