Cheesecake Bar

Bloom gelatin sheets in ice cold water.
Warm milk and melt the gelatin leaves in it.
Whip cream cheese & sugar.
Add sour cream then the milk & gelatin mix.
Fold in the soft whipped cream.
Place in a piping bag. Keep in a cooler until ready to use.

Grind the almonds with powdered sugar in a food processor.
Add butter & eggs.
Make a creamy emulsion then incorporate flours & salt.
Process mix only until thoroughly mixed.
Frasage the dough three times.
Wrap in plastic and keep in a cooler for 2 hours.
Bake at 325° C for 15 minutes.

Mix the sugar with the pectin.
In a pot, mix puree, vinegar, & water. Warm to 40° C.
Add pectin mix and stir very well.
Bring to a strong boil for 1 minute.
Add citric acid and cool down on a silpat.
Hand blend before using.

Start with very clean molds.
Spray white and red cocoa butter in desired pattern along log snacking molds.
Place in the fridge for 10 minutes.
Let the molds go back to 18° C and make shells with tempered Cacao Barry Zéphyr 34% white chocolate.

Pipe cheesecake mousse into mold.
Pipe balsamic compote afterwards.
Finish with graham sable.
Close with tempered Cacao Barry Zéphyr 34% white chocolate.

AW (activity of the water) is an essential value, and it will give us a hint of the shelf life or durability of a product.

Water contained in food can be tied or free. Measuring AW will let us know if there’s free water in a product. Free water is the water available for microorganisms to live and reproduce.

The AW value can be measured in a device called an AW meter. The value is measured on a scale from 0 (no free water) to 1 (pure water).

AW MEASUREMENT CHART:

AW MEASUREMENT SHELF LIFE

1.00 - 0.95 - 1 to 2 weeks
0.95 - 0.91 - 2 to 3 weeks
0.90 - 0.87 - 2 to 4 weeks
0.86 - 0.80 - 3 to 6 weeks
0.80 - 0.75 - 5 to 15 weeks
0.74 - 0.65 - 12 to 20 weeks
0.64 - 0.60 - 15 to 30 weeks
0.5              - 15 to 50 weeks