Calamansi Fruity Cheesecake
Something citrusy to brighten your day! Try this Calamansi Fruity Cheesecake—a tangy burst of flavor paired with fruity filling and topped with a light, creamy lava made using Rich’s Gold Label. The perfect balance of zesty and smooth in every bite.
SERVES 12
BAKE TIME 35 mins
Calamansi Cheesecake
A1
| 100g | Cream Cheese |
| 76g | Milk |
| 35g | Butter |
A2
| 35g | Low Protein Flour |
| 40g | Egg Yolk |
A3
| 80g | Egg White |
| 40g | Sugar |
| 30g | Calamansi Puree |
Fruity Cake Filling
B1
| 300g | Rich's Gold Label |
| As Needed | Fruit Topping |
Lava Topping
C1
| 100g | Rich's Gold Label |
Calamansi Cheesecake
- Mix all A1 ingredients and bain-marie until melted, add in A2 flour, stir well, gradually add in egg yolk, stir until smooth. Leave aside.
- Whisk A3 egg white and sugar until 60% meringue formed, gradually fold in A1 mixture until well combined.
- Baking Temp: 170˚C Top Heat and 160˚C Bottom Heat.
- Baking Time: 35 mins.
Fruity Cake Filling
- Whip B1 Rich's Gold Label until 80% soft peak, pipe onto baked cheese and fill the centre with fruit filling and cover with another cake.
Finishing
- Whip C1 Rich's Gold Label until 50% soft peak and dip with cheese cake sprinkle some fruit as deco.
