BASIC RECIPE FOR BAKING:
IRCA CHEESECAKE g 1000
Lukewarm water (about 35°C) g 1500
Whole eggs g 200
Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C.
Warning: to obtain a thicker cream with a more intense flavour, we suggest substituting a part of the water with the same amount of liquid cream, up to a maximum of 400 g.
BASIC RECIPE FOR CHEESECAKE - COLD PREPARATION:
IRCA CHEESECAKE g 500 g
Lukewarm water (about 35°C) g 1000 g
LILLY NEUTRAL g 100-150
Whipped cream g 750 g
Mix with whisk water and LILLY NEUTRAL, add IRCA CHEESECAKE mixing until a smooth cream is obtained; then add the whipped cream in two step stirring gently. Fill the mould with the mousse and place in freezer for at least 2 hours or in refrigerator for at least 4-5 hours.
BASIC RECIPE FOR RICOTTA CAKES:
IRCA CHEESECAKE 1000 g
Fresh Ricotta 1250 g
Lukewarm water (about 35°C) 1750 g
Whole eggs 500 g
Beat all the ingredients together in a planetary mixer equipped with whisk or paddle attachment at medium speed until a smooth cream is obtained. Temperature of baking: 200-220°C.
