Cheese­cake

Cuisine | a&d - - Chef’s Special -

180 g of flour 4493 g of Philadel­phia cream cheese 1504 g of sugar 1122 g of eggs 359 g of egg yolks

449 g of ge­latin Zest from 8 lemons to­tal mass: 8138 g •Mix all in­gre­di­ent to­gether and add the molten ge­latin last. Place 85 g of mix­ture in each mold.

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