Cheese Cakes with Fruit Filling

Perhaps someone came across cheesecakes or cakes in good pastry shops. Their taste is rather unusual, but true connoisseurs of cheese prefer such desserts to everyone else. I offer one of the options for cheesecakes.

Ingredients

For mousse:

Fat cream – 350 g
White chocolate – 80 g
Blue cheese – 50 g
Glucose syrup (invert syrup / honey) – 20 g
Gelatin – 4 g
Water – 20-25 ml

For a biscuit:

Black chocolate – 60 g
Fat cream – 50 ml
Butter – 20 g
Wheat flour – 15 g
Almond flour – 15 g
Baking powder – 2 g
Large protein – 1 pc.
Sugar – 20 g

For the fruit filling:

Fruit puree – 150 g
White chocolate – 30 g
Butter – 30 g
Sugar – 20 g
Gelatin – 3 g
Water – 15 ml

Directions

Soak both portions of gelatin (for mousse and fruit filling) and leave to swell.
Pour cream into a saucepan, put cheese there (you can chop it finely), add glucose syrup. Heat over low heat until dissolved, not boiling.
Turn off heating. Send white chocolate, gelatin to the cream. Punch the mass with a hand blender.
Cover the mousse with foil in contact with the surface and refrigerate for 12 hours.
Melt the chocolate with cream and butter.
In a blender, combine flour, almond flour, baking powder, and chocolate mass.
Stir until smooth.
Beat the protein with a pinch of salt and sugar.
Mix whipped protein with chocolate dough.
Cover a baking sheet with parchment, pour the dough onto the parchment.
Bake the biscuit at 160 ° C for about 13 minutes.
Cut out circles with a diameter of 4-5 cm from the finished biscuit. Cover the blanks with foil and put them in the freezer.
Heat fruit puree (I took 120 g of pear puree and 30 g of blackcurrant puree) with sugar.
Turn off heat, add butter, white chocolate, and gelatin.
Pour the fruit filling into small molds (molds for freezing ice are suitable) and cover with foil.
Put in the freezer until completely frozen.
Beat the cooled mousse until fluffy.
Divide the mousse into tins larger than those used for the fruit filling. Fill the molds with mousse about two thirds.
Dip the frozen fruit filling into the mousse. Where mousse is missing, add.
Above is a biscuit.
Place the fruit-filled cheesecakes in the freezer.
You can assemble these cakes differently: put the fruit filling on the biscuit circle, deposit the mousse on top using a pastry bag.
When the cakes are frozen, cover them with any icing or velour.

Enjoy your meal!

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