Chef Sandro Martins | Recipe Blog - English / Spanish

Dough Ingredients: Make a Pâte Sucrée using 150g of wheat flour, 75g of refined sugar, 60g of unsalted butter and 1 egg.

> Preparation of the dough: Sablage method: Sieve the flour inside a bowl. Chop the butter in small cubes and assemble to the flour and, with the tips of the fingers, mix until a thick farofa forms. Add beaten egg and sugar. Mix until a homogeneous dough is formed. Do not over-mix to avoid developing too much gluten. Pack in plastic film and let stand in the refrigerator for 1 hour. After that, remove the dough from the refrigerator and open a thin disc of larger diameter than the shape that will be used for cooking the cheesecake. Helad well, make small holes with a fork and bake on paper butter at 180 ° C until lightly browned.

Stuffed Ingredients: 350g cream cheese, 90g sugar refined, ½ tablespoon vanilla essence or vanilla zest, 1 lemon juice, 2 eggs.

Preparation of the filling: In a blender using the racket, beat the cream until smooth, add little by little sugar at low speed. Add the vanilla, lemon juice and eggs, one by one, beat until thoroughly incorporated. Pour into a buttered pan and lined with a pre-baked dough disc. Roast at 150 ° C for 15 minutes, reduce to 100 ° C and roast for about 30 minutes.

Covering Ingredients: Make a red fruit jelly using 70g of raspberry frozen, 70g frozen mulberry, 70g frozen strawberry and 140g refined sugar.

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Preparation method: become a jelly. Wait cool to use.

Pasta ingredients: Make a Pâte Sucrée using 150g of wheat flour, 75g of refined sugar, 60g of unsalted butter and 1 egg.

Preparation of mass: Sablage Method: Sift flour into a bowl. Chop the butter in small cubes and add to the flour and, with the tips of the fingers, mix until a thick flour forms. Add beaten egg and sugar. Mix until a homogeneous dough forms. Do not mix too much to not develop too much gluten. Pack in plastic wrap and let stand in refrigerator for 1 hour. After that, remove the dough from the refrigerator and open a thin disc of a larger diameter than the shape that will be used to cook the cheesecake. Simmer well, make small holes with a fork and bake on parchment paper at 180 ° C until golden brown.

Ingredients filling: 350g cream cheese, 90g refined sugar, ½ tablespoon of vanilla essence or vanilla bean shavings, juice of 1 lemon, 2 eggs.

Preparation of the filling: In a mixer using the racket, beat the cream until softening well, slowly add sugar at low speed. Add the vanilla, lemon juice and eggs, one by one, beat until completely incorporated. Pour into a buttered and lined with a disc of pre-baked dough. Bake at 150 ° C for 15 minutes, reduce to 100 ° C and bake for about 30 minutes.

Ingredients Coverage: Make a red fruit jelly using 70g frozen raspberry, 70g of frozen blackberry, 70g of frozen strawberry and 140g of refined sugar.

How to cover: Bring to the boil all ingredients by mixing until smooth . Wait cool down to use.

Finishing: Spread the red fruit jelly on the cheese cake and take to the refrigerator.

  • Adam Floyd