• Baker-Pastry Chef

Mini mint cheesecakes

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 44 pieces
  • 5 completion stages


Savoury shortcrust pastry

  • Work the flour, baking powder and starch into the butter.
  • Add the eggs and yolks followed by the trehalose, parmesan, almond flour and salt.
  • Chill for at least  2 hours (ideally overnight) then laminate to a thickness of 4 mm, press into tartlet moulds and bake at 180 °C for 10-12 minutes.
130 g 00 flour W 160 P/L 0.38 20 g grated Parmesan cheese 14 g Trehalose sugar 40 g almond meal 27 g egg yolks 35 g eggs 100 g Traditional Butter 82% fat – Block 8 g wheat starch 2 g baking powder 3 g salt


Cheesecake crust

  • Finely grind the baked pastry in a food processor.
  • In the bowl of a stand mixer fitted with the paddle, combine the ingredients to obtain a homogenous mixture.
  • Place 4 g of the mixture into each Ø3 cm ring and bake at 175°C for approximately 16 minutes.
65 g baked savoury pastry 40 g 20 g finely ground toasted hazelnuts 60 g Traditional Butter 82% fat – Block


Mint cheesecake filling

  • Bring the cream and mint to the boil in a saucepan.
  • Remove from the heat, cover with plastic flim and let infuse for 45 minutes.
  • Strain the mint-infused cream, pressing down to extract as much cream as possible.
  • Weigh and top up with enough cream to compensate for what was absorbed by the mint.
  • Chill.
  • In the bowl of a stand mixer fitted with the paddle, beat the cream cheese for a few minutes, add the mint-infused cream and beat until the mixture thickens slightly.
  • Add the trehalose, eggs, lemon zest and juice.
  • When the mixture is smooth and homogenous, add the starch.
155 g Selection cream 35% fat 10 g fresh mint leaves 215 g 45 g Trehalose sugar 85 g eggs 7 g lemon juice 5 g lemon peel 10 g rice starch


Basilic caviar

  • Chill a glass of sunflower oil.
  • Boil the basil leaves in salted water for a few seconds.
  • Cool immediately in ice water to preserve the colour.
  • Blend the basil with the cold water.
  • Strain and add the agar agar.
  • Mix throroughly and boil for a few seconds.
  • Transfer the basil water to a dropper or squeeze bottle and drop beads of it into the cold oil.
  • Strain the basil caviar and rinse under water.
50 g basil leaves 80 g cold water 1 glass sunflower oil 1 g agar agar



  • Pour 12 g of cheesecake filling into the moulds containing the baked crust.
  • Bake for 20 minutes at 135°C.
  • Place in a blast chiller.
  • Unmould and decorate with basil caviar.