Gold Cheesecake


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Cheesecake Base

Ingredients Preparation
  • 165g
    lotus biscuits

Crush the lotus biscuits in a food processor.

  • 45g

Melt the butter and stir into the crushed biscuits.

  • 30g
  • 30g
    Dark Chocolate Blossoms

Add the crispearls.

Add the gold callets.

Place approx. 30g into 7 cm stainless steal rings. Push down with a metal spoon and refrigerate .


Ingredients Preparation
  • 340g
  • 120g
    caster sugar
  • 130g
    whipping cream

Add the sugar to the cream cheese.

Beat together in a mixer.

Melt the gold chocolate.

Add the chocolate into the cream cheese and sugar.

In a kitchen aid lightly whisk the cream.

Fold the cream into the mix.

Pipe 30g of cream cheese mix onto the biscuit base.

  • 80g
    Crema Gold

Pipe 10g of gold crema into the middle of the cheesecake mix.

Pipe the remaining cheesecake mix into each ring.

Flatten the top of each cheesecake.

Place into the freezer for 30 minutes.

Demould from the rings with a blow torch or heat gun.

Decorate with Calleabut caramel.

  • Q.S.
    Blossoms - Caramel - 2,5kg

Decorate with caramel blossoms.

  • Q.S.
    Gold Metallic Chocrocks™

Decorate with gold chocorocks.

  • Q.S.
    Mona Lisa Gold Chocolate Waves

Decorate with Mona Lisa Gold Waves.

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