Australian Cheesecake of Feuillentine Strawberry with Yoghurt Ice Cream
By Chef Abu Hamidy
Ingredients
Australian Cheesecake of Feuillentine Strawberry
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Australian Whipping Cream: 90g
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Australian Cream Cheese: 1000g
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Australian Strawberry (sliced): 5 whole
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Whole Egg: 300g
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Sugar Fine: 280g
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Pastry Vanilla Essence: 10g
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Praline Feuillentine: 500g
Yoghurt Ice Cream
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Australian Fresh Milk: 1L
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Australian Cream: 35g
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Australian Plain Yoghurt: 220g
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Egg Yolk: 120g
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Sugar: 250g
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Trimoline: 110g
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Milk Powder: 120g
Directions
Australian Cheesecake of Feuilletine Strawberry
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Press praline feuilletine into mould as base, chill to set.
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Beat cream cheese with sugar, add avocado, then eggs one by one.
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Mix in cream and vanilla, pour over base.
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Tap to remove bubbles, bake 140–150°C for 45–60 mins until just set.
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Cool with oven door ajar, then chill 4 hrs+.
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Unmould and garnish.
Australian Yogurt Ice Cream
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Heat milk, cream, sugar, milk powder & trimoline to ~40°C.
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Temper egg yolks, return to pot, cook to 82–84°C.
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Strain, cool over ice bath to <10°C.
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Stir in yogurt, rest 4–6 hrs or overnight.
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