Homemade Graham Cracker
- 240gr Cake flour
- 80gr Butter
- 80gr Powder sugar
- 1 Egg
- 1gr Salt
- 1gr B. Powder
Cheesecake Crust
- 70gr Melted butter
- 70gr Brown sugar
- 350gr Graham cracker
Cheesecake
- If possible let the batter mature overnight
- Bake the crust on its own in the convection oven (7 min. at 350F)
- Add the batter over the crust
- Bake at 300F 20 to 40 minutes
Crépes
- EGGS: 100 G
- EGG YOLKS: 40 G
- WATER: 120 G
- WHOLE MILK: 180 G
- SUGAR: 60 G
- SALT: 1 G
- FLOUR: 140 G
- BUTTER (MELTED): 50 G
Strawberry Crépes Fitzgerald
- CREAM CHEESE (ROOM TEMP) 240 G
- SOUR CREAM: 37.5 G
- VANILLA EXTRACT: 8 G
- GRANULATED SUGAR: 75 G
- WHOLE BUTTER: 7.5 G
- FRESH STRAWBERRIES: 360 G
- FRESH LEMON JUICE: 7.5 G
- MARASCHINO LIQUEUR: 15 G