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Pastry Chef Course- A Guide to EGGLESS CHEESECAKE RECIPE

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, Fresh Cream Cheese, eggs, vanilla, and sugar; if there is a bottom layer it often consists of a crust or base made from crushed cookies or sponge cake. It may be baked or unbaked. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, lemon, chocolate, Oreo, chestnut, or toffee

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Pastry Chef Course- A Guide to EGGLESS CHEESECAKE RECIPE

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  1. Cracking theEGGLESS CHEESE CAKE RECIPE CHEF IBPA

  2. ABOUT THE CHEF- IBPA INSTITUTE • BalendraSingh belongs to the well-trained pastrychefs in India! With a flair for transformation and awareness of international pastry cuisine. • After enjoying 17 years with the industry and finesse hisskills as a pastry chef and chocolatier, he returned to his roots in culinaryeducation and held a position an Executive Pastry chef at InternationalInstitute of Culinary Arts IICA-New Delhi teaching cooking and management Courses. • He started his own INSTITUTE OF BAKERY & PASTRY ARTS (NewDelhi) and also started "Balendra's Baking Classes"(BBC), every monthin different five-star hotels all over India.

  3. About the Eggless Cheese Cake • Cheesecake is a sweet dessert consisting of one or morelayers. The main, and thickest layer, consists of a mixture of soft, FreshCream Cheese, eggs, vanilla, and sugar; if there is a bottom layer it oftenconsists of a crust or base made from crushed cookies or spongecake. It may be baked or unbaked. Cheesecake is usuallysweetened with sugar and may be flavored or topped with fruit,Nutella or whipped cream, nuts, cookies, fruit sauce. Cheesecake can beprepared in many flavors, such as strawberry, pumpkin, keylime, lemon, chocolate, Oreo, chestnut, or toffee

  4. Ingredients Use in Cheesecake S.No IngredientsQuantity 1 Cream Cheese 200 Gm 2 Whipped Cream 100 Gm 3 Icing Sugar 60 Gm 4 Vanilla Essence 1 Tsp 5 Gelatine 10 Gm 6 Water 40 Gm 7 Vanilla Sponge For base 100 Gm

  5. PROCEDURE 1. Soak gelatine in water & melt over double boiler. 2.Whisk cream cheese, whipped cream, icing sugar, vanilla essence together. 3.Add melted gelatine in the above mixture & mix well. 4.Line a cake ring with a layer of sponge & pour the above batter over the sponge. Set in refrigerator for a few hours or overnight.

  6. CONTACT iNFORMATION • Visit Our Website:-https://www.chefibpa.com/ • Contact Us:-(+91) 9643469329 • Email Us:- info@chefibpa.com • Address:-INSTITUTE OF BAKERY & PASTRY ARTS - IBPAWZ 14A, Opp DG-II, DDA Flats, VikasPuriBudella, Vikaspuri NEW DELHI, Delhi 110018

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