Pineapple Cheesecake Recipe by Ritz Chef Olivier Laine

The recipe for Pineapple and Lime Cheesecake by Olivier LAINE, chef at the Ritz Escoffier school

Olivier LAINE, chef trainer at the Ritz Escoffier school, has decided to revisit the traditional cheesecake recipe to delight your taste buds. Each element brings its own touch of magic, creating a perfect balance between sweetness, acidity and exoticism.

He has created this delicious, fresh recipe using our 12-cup silicone sponge mould.

So, follow the steps shared by Olivier LAINE to delight your customers with a beautiful and exotic dessert. For best results, prepare the basic recipes according to the instructions, then assemble.

Vanilla cheesecake

Ingredients :

• 3 pieces of vanilla pod
• 5 g Philadelphia
• 1 gr caster sugar
• 4 g type 55 flour
• 8 g eggs
• 4 g egg yolks
• 7 g single cream

Scrape out the vanilla pod then mix all the ingredients together. Blend the mixture until smooth. Pour 160g of the cheesecake mixture into the silicone moulds 010472 , then bake in a fan-assisted oven at 95°C with 20% humidity for approximately 60 minutes. At the end of the baking time, the mixture should hold together but remain shaky so that the texture remains smooth and creamy.

Once out of the oven, leave the cheesecakes to cool in the refrigerator, then freeze them. Turn the cheesecakes out of the tin and set aside in the refrigerator.

Making a vanilla ganache montée

Ingredients :

• 320 gr. 35% Crème Fleurette (divide into 2 weighings)
• 4 pieces of vanilla pod
• 8 g gelatine mass
• 80 gr. Opalys chocolate couverture, 33%.

 

Heat the first batch of cream, 160gr, with the scraped vanilla pods. Add the gelatine mass and leave to melt. Pour over the white chocolate, then blend the ganache, adding the second scoop of liquid cream. Strain, remove from the bowl, filter and chill in the fridge for at least 2 hours.

 

Lime reconstituted shortbread

Ingredients :

• 1 g sweet pasta
• 6 g flower of salt
• 2 g lime zest
• 1 g soft butter

Mix the sweet dough, then combine all the ingredients in the bowl of a mixer using the leaf. Add the melted butter and mix until smooth.

Immediately mould 110g into a 16cm diameter circle. Bake the reconstituted shortbread in a fan oven at 160°C for 12 minutes. Allow the shortbread to set in the refrigerator, then remove from the mould. Set aside before use.

 

Pineapple – lime confit for the finish

Ingredients :

• 6 gr. Pineapple puree
• 4 gr. Glucose
• 1 gr. Sugar
• 9 gr Pectin NH
• 4 g lime juice

Heat the pineapple purée and glucose in a saucepan.

Add the sugar and pectin. Bring to the boil. Add the lime juice and stir. Remove from the pan, filter on contact and set aside in the fridge.

Smooth the pineapple lime confit to a smooth texture (using a mixer fitted with a sheet of paper) before use, then reserve in the bag.

 

Exotic glaze

Ingredients :

• 350 gr. Mango purée
• 300 gr. Passion Fruit Puree
• 70 gr. Water
• 160 gr. caster sugar
• 105 gr. Glucose
• 10 gr. caster sugar
• 10 gr. Pectin NH

 

Heat the fruit purées with the water, caster sugar and glucose. At 40°C, add the pectin NH and caster sugar mixture. Bring to the boil and cook for 1 minute. Blend, then remove and set aside in the fridge.

A chocolate ring for elegance

For a finish similar to Olivier LAINE’s creation, make a white chocolate circle 10cm in diameter, and make pineapple cubes, and set aside.

 

Assembling the cheesecake

• Poach 70g of pineapple-lime confit in the centre of the reconstituted shortbread.
• Frost the cheesecakes with the exotic icing at 45°C, then place it on top of the pineapple-lime confit.
• After whisking the ganache, poach the vanilla ganache all around the cheesecake using a ‘125’ tip.
• Place a 10cm diameter white chocolate ring on top.
• Place the pineapple brunoise in the centre of the white chocolate ring.
• Decorate the cheesecake with the sprouts.
• Place the cheesecake on cardboard and keep in a cool place.

 

This exotic vanilla cheesecake is much more than just a dessert – it’s a culinary voyage. Let yourself be tempted by this unique taste experience and surprise your customers with this refined delight.

Ingredients

Equipment and ustensils

• Silicone sponge cake mould 12 cavities – 200 ml

Recipe steps

• Vanilla cheesecake

• Vanilla ganache montée

• Lime reconstituted shortbread

• Pineapple - lime confit for the finish

• Exotic glaze

• Chocolate ring

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