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Yuzu Cheescake (cold)

Batch Size 1
Serving Size 1
Recipe Yield 100%
Number of Servings 1

Ingredients: Cost per Sub Unit

280 g Cream Cheese softened $ $0.08
60 g Sugar $ $0.02
160 g Milk $ $0.02
16 each Cream $ $0.04
5 each Gelatin leaf bloomed $ $0.29
50 ml Yuzu Juice $ $0.14
200 g Biscuits crushed $ $0.12
50 g Butter melted $ $0.04
Total Cost
Cost Per Serving

Preparation Method:
1. Properly butter and sugar the molds as per chefs demonstration. Bloom the gelatin
in
2. warm
Blend water and then
the cream slowly
chees, melt
sugar, in acream
milk, doubleand
boiler
yuzu onjuice
the stove.
togtherKeep
until warm. Crumb
well mixed.
3. Add the gelatin and mix well to fully incorporated the gelatin.
4. Refrigerate the molds for at least 2 hours. Then remove from the mold for service.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
(cold)
cakes
piece (50g)
100%
cakes

Recipe Cost
$21.84
$1.24
$3.17
$0.64
$1.45
$6.99
$24.00
$2.00
$61.32
$61.32

monstration. Bloom the gelatin

njuice
the stove.
togtherKeep
until warm. Crumb
well mixed.
gelatin.
ve from the mold for service.
efrigeration.
ness