#Repost @antonio.bachour ・・・ Cheesecake Recipe: cheesecake 500 g cream cheese 224 g granulated sugar 28 g whole milk 564 g Greek Yogurt 2 large whole eggs 3 large egg yolks Pre heat the oven to 104ºC. In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar until smooth. In a separate bowl, combine eggs, yolks and milk. Add egg and milk mixture to cream cheese and sugar mixture in stages, slowly, scraping the bowl as you go to prevent lumps. Add the greek yogurt and mix in low speed. Pass through a fine mesh strainer. Pour cheesecake into the Bachour Pavoni “Pastel” mold and fill until ¾ of the mold. Bake for 35 minutes; turn off oven, and let sit for another 10-15 minutes. Check to see if done by gently shaking. Chill completely and remove from molds. coconut whipped ganache 180 g coconut puree 30 g glucose 30 g invert sugar 270 g opalys white chocolate 520 g whipped cream 34 g Malibu Bring the coconut puree to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender. Mix with the cold cream and Malibu. Let set in the refrigerator for 12 hours. Compressed Malibu Pineapple 1 pineapple 1 vanilla beans 250 g Malibu rum Place all the ingredients into a vacuum pack and seal. Compress the ingredients and marinate in the refrigerator for few hours. white chocolate coating 500 g opalys white chocolate 100 g cocoa butter 100 g finely coconut flakes Melt chocolate and cocoa butter to 45ºC, temper to 29ºC. Dip each cheesecake into the white chocolate coating and sprinkle coconut flakes around it photo by @alexayerphotography @pavonitalia @valrhonausa

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