MAZALTOV, The Best Cheesecake in Paris

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝If I told you that the best cheesecake in Paris is actually at the famous chocolate shop of Jean-Paul Hevin, recipient of the MOF award (Best Craftsman in France), you wouldn’t believe me, but it’s true. 馃檪

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝Hevin is one of our favorite chocolatiers and has also become a close friend over the years. His chocolates are excellent, the chocolate desserts are wonderful, but his cheesecake is the real standout. Inside the brown and chocolate display case, the light, whitish cake shines like a sparkling diamond. Some people come to his chocolate shop just to taste this cake, which has an ingenious name: MAZALTOV.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝In France, there are hardly any cheesecakes, in contrast to Eastern Europe where they are a common treat. Many mistake the famous flan for a cheesecake because they sometimes look similar, but in reality, cheesecakes are scarce in French patisseries.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝Of course, with the development of the pastry field and the world becoming a global village through social networks, foreign influences have made their way into French patisserie. Occasionally, you can find cheesecakes from one pastry chef or another, but it’s still not a common item.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝The best cheesecake we’ve tasted so far in Paris, and in general, was undoubtedly Maxime Fr茅d茅ric’s cheesecake served during Limbar’s tea time. Unfortunately, Limbar has already closed, and Maxime Fr茅d茅ric’s desserts can now be enjoyed at the amazing LV Dream Complex. He doesn’t serve the cheesecake at the complex yet, but perhaps it will happen in the future.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝In the meantime, Hevin has agreed to share his secret recipe for the famous cheesecake in honor of Shavuot. And why is it called MAZALTOV? Hevin’s ex-wife is Jewish, and as a tribute, he decided to create a cake reminiscent of Eastern European Jewish culture and gave it the iconic name MAZALTOV.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝This cheesecake is delicate and tall, with a crispy crust base and a filling made of light cheese. Consequently, it’s a relatively light and low-calorie cake, slightly sour, and very airy. Its lightness reminds us of the cheesecakes we’ve tasted in Japan. Interestingly, Hevin’s current wife is Japanese, and he is considered one of the most esteemed chocolatiers in the Land of the Rising Sun. This Jewish-Japanese fusion might be the winning recipe for his perfect cheesecake.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝Some tips for the perfect MAZALTOV聽
鈾 All the ingredients for the cheese batter and meringue should be at room temperature.
鈾 To achieve the desired texture, whip the egg whites at a slow speed to create small, dense foam bubbles. Avoid the temptation to whip quickly. 馃檪
鈾 It is crucial to bake the cake initially at a high temperature and then at a low temperature for approximately two hours. Failure to do so will result in the cake collapsing and having a compressed, unpleasant texture.
鈾 While baking, the cake will double in height and develop cracks on the sides (refer to the photo). Don’t worry, it will sink back down after you remove it from the oven.

注讜讙转 讛讙讘讬谞讛 讛讟讜讘讛 讘讬讜转专 讘驻专讬讝MAZALTOV, The Best Cheesecake in Paris
20cm cake pan (8-9cm height)
or 22cm cake pan (7cm height)

Ingredients
Pastry dough:
80g cold butter, cubed
130g all-purpose flour
50g confectioners’ sugar
20g almond meal
Pinch of salt
30g eggs (1/2 big egg)

Cheese batter:
300g Fromage Blanc 0% (you can find it in the US in some places. If you can’t find I would try light sour cream or yogurt 馃檪)
1 vanilla bean or 1/2 tsp vanilla paste
35g fresh lemon juice
50g milk powder
60g sugar
30g egg yolks (around 1.5 big egg yolks)
25g corn starch
35g potato starch

Meringue:
225g egg whites
65g sugar

Very soft butter for the pan greasing
Confectioners’ sugar for decoration

Preparation
1. Pastry dough: Place all the dough ingredients, except the egg, in a food processor fitted with the metal blade. Pulse a few times until you achieve a sandy texture.
2. Add the egg and pulse a few more times, stopping before the dough forms a complete ball. It’s best to handle the dough as little as possible.
3. Transfer the dough onto a clean surface and shape it into a flat rectangle. Cover it with plastic wrap and chill in the fridge for at least 2 hours.
4. Preheat the oven to 240 degrees Celsius and line only the bottom of the pan with parchment paper.
5. On a floured surface, roll out the dough with a rolling pin to a thickness of 4-5 mm.
6. Using a tart ring, cut out a circle of dough with the same diameter as the mold. Place the dough at the bottom of the pan and prick it with a fork.
7. Brush the sides of the pan with softened butter, moving vertically from the base upwards (this step is crucial for the cake to rise).
8. Cheese batter: In a large bowl, mix together the cheese and vanilla.
9. In a separate medium bowl, whisk together the lemon juice and milk powder until a paste-like texture is achieved. Transfer this mixture to the bowl of cheese and beat them together.
10. Add the sugar and continue beating, then incorporate the egg yolks and beat further.
11. Add the corn starch and potato starch, and beat until you obtain a uniform mixture. Set it aside.
12. Meringue: Place the egg whites in a mixer bowl and start whipping at a slow speed. Gradually add the sugar while continuing to whip at a slow speed. The foam should be opaque and very firm, but not overly stiff. Since the whipping speed is slow, it may take a few minutes to achieve the desired consistency.
13. Transfer one-third of the meringue to the cheese batter and beat until you obtain a light mixture. Gently fold the remaining meringue into the mixture until the batter is uniform.
14. Pour the cheese filling onto the dough crust and place it in the oven. Bake for approximately 10 minutes at a temperature of 240 degrees Celsius, until the surface of the cake turns brown and forms a crust.
15. Reduce the oven temperature to 140 degrees Celsius. You can briefly open the oven door for 1-2 minutes to help lower the temperature. Continue baking for about one and a half to two hours, until the cake is firm.
*Note: During baking, the cake will rise significantly, almost doubling in height, and cracks will appear on the sides due to the expansion. Keep this in mind when positioning the cake in the oven. After baking, the cake will deflate, so there’s no need to panic.
16. Remove the cake from the oven, allow it to cool to room temperature, and then refrigerate for a few hours.
17. Before serving, sprinkle a generous layer of confectioners’ sugar, slice the cake into triangles, and serve.

 

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Bon-App茅tit
Sharon

Comments

  • 23 May 2023

    Hi Sharon
    讛讬讬转讬 专讜爪讛 诇讚注转 诪讛 注讜砖讛 讗讘拽转 讞诇讘 讘注讜讙讛
    讜讗诐 讗讬谉 诇讬, 讛讗诐 讗驻砖专 诇讘讟诇

    reply
  • 23 May 2023
    Serena

    Thank you Sharon for this amazing delicious cheesecake 馃檹鉁煉
    I will try this recipe this weekend
    Hopefully after that I will find white cheese 0% fat 馃槈
    Have a great wonderful day
    Serena

    reply
  • 14 June 2023
    Bianca

    Hi sharon鈥 sur quelle boutique de jean paul hevin je peut trouver le cheesecake???

    reply
  • 25 August 2023
    Yuliana

    Thank you so much for sharing recipes, our family love cheesecake cant wait to try this recipes for my husband birthday. Just a quick questions, if i cant find Formage Blanc, another subtitute will be light sour cream or greek yoghurt?

    reply
      • 26 August 2023
        Yuliana

        What about light cream cheese?

        reply
  • 25 August 2023
    Danielle

    hello Sharon
    what is the almond meal? is it almond powder ??
    thank you

    reply
  • 05 September 2023
    Siska

    Hi Sharon. Thank you for the recipe! Does Frommage blanc 0% means fat free frommage blanc? I just made frommage blanc from regular milk, can I use that? Will it too heavy to rise?

    Thank you!

    reply
  • 27 September 2023
    Isabel

    Hi!! When you say Fromage Blanc 0% it means Fromage as the Philadelphia cream cheese?with sour cream the results are still good just I case I can鈥檛 find the Fromage?thank you!!

    reply
  • 01 October 2023
    Maryam

    Hi chef iam live in turkey no fromage blanc I can used normal yoghurt

    reply
  • 05 October 2023
    S

    Hi there! How do you unmould the cake or is using a spring foam pan recommended? Can鈥檛 wait to try this. Thank you!

    reply
  • 07 October 2023
    S

    Thank you so much! I will try baking it this weekend.

    reply
  • 12 November 2023
    Keith

    How long can you store this in the refrigerator for after baked?

    reply
  • 25 November 2023
    Chris

    I tried with Greek Yogurt. It rises & falls which is expected but I can鈥檛 seem to get a flat top like yours. Maybe my mixture is too airy?

    reply
  • 29 December 2023
    Mariam

    Hi Sharon! It looks delicious! I just have a question. To release the cake from the tart ring, should I let it cool with the ring on and then remove it? or do I need to flip it and then flip it back into a plate (like the Japanese fluff cake)? Thank you!

    reply
  • 03 February 2024
    Hagit

    砖专讜谉 , 住注讬祝 12 砖讜专讛 3 诇讚注转讬 讗讞专讬 讛诪讬诇讛 讛专讗砖讜谞讛 讞住专讛 讛诪讬诇讛 :: add

    reply
  • 07 February 2024
    GRETA

    Ch猫re Sharon,
    quelle est la taille du moule ?
    Merci.Greta

    reply

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