New York blueberry cheesecake
Cheese cake mix
Cheese cake mix
- Les vergers Boiron Blueberries IQF - 100 g
- Sugar - 170 g
- Cream cheese - 500 g
- Salt - 3 g
- Corn starch - 50 g
- Eggs - 130 g
- Butter (hot) - 25 g
- Cream - 50 g
Combine the cream
cheese (room temperature), the Boiron puree (warm) and the sugar in a planetary mixer.
Add the rest of the ingredients and mix well.
Bake in a 150˚C oven for 30-40 minutes. Remove from the oven and let it cool down completely.
- Digestive cookies - 1,000 g
- Butter - 400 g
Combine the ingredients in a Robot-Coupe and reserve.
- Les vergers Boiron Blueberries IQF - 252 g
- Sugar - 50 g
- Water - 40 g
- Cinnamon stick - 2 pcs
- Corn starch - 20 g
Combine blueberries, sugar and water.
Add the cinnamon sticks.
Add the corn starch with a little bit of water into the blueberry compote and bring the mix to a boil.
Let it cool down and reserve in a fridge.
Jean-Marc Gaucher, Executive Pastry Chef
Executive pastry chef Jean-Marc Gaucher formerly ran his own traditional French bakery in Nice. Following his apprenticeship and bakery business on the French Riviera, he honed his creative flair under internationally renowned pastry chef Didier Berlioz at ‘La Panetiere’ French fine dining restaurant in New York. For the past decade, he has established his reputation as an award-winning pastry chef at luxury hotels in Bangkok, Langkawi, Dubai and Macau.
Following a glamorous facelift, The Mira Hong Kong’s elegant café-patisserie COCO represents a new haute couture image styled after a precious jewellery box. The eye-catching interior design theme complements an exquisite collection of stunningly artistic hand-made cakes, pastries, artisan chocolate ‘gems’ and cupcakes by one of Hong Kong’s most accomplished pastry chefs, Jean-Marc Gaucher.