Hi, I'm Buca, Pastry chef at Buca’s Bakery.
It all started 11 years ago, when making desserts in an amateur manner became my hobby.
Because of my love for cooking, I decided to test my skills at the Culinary Academy. The education I received there finally convinced me that I have chosen the right profession, and after completing the course in 2019, I opened the pastry shop “Bukas Bakery” together with my sister.
At the bakery, we offer a wide variety of desserts made with the highest quality ingredients. We bake holiday cakes for different occasions with varied fillings and visuality, and of course, everyone’s favorite cinnamon buns.
Cheesecake mass:
170
170
gr.
dark chocolate
300
300
gr.
creamy cheese
75
75
gr.
sugar
25
25
gr.
brown sugar
15
15
gr.
cocoa
2
2
piece
eggs
1
1
piece
egg yolk
80
80
gr.
cream
Cherry Confit:
125
125
gr.
cherry
20
20
gr.
sugar
5
5
gr.
corn starch
Decor:
60
60
gr.
creamy cheese
30
30
gr.
cream
30
30
gr.
sugar powder
Cheesecake bottom:
150
150
gr.
cocoa cookies
30
30
gr.
melted butter
Beat creamy cheese, sugar, cocoa, eggs and cream until a homogeneous mass is obtained, add chocolate melted on a steam bath gradually. Boil cherries together with sugar and starch.
Any cocoa biscuit may be used for the bottom of the cheesecake. Mix the blended biscuits with melted butter and press into 20 cm diameter mold, let cool well.
Pour the cheesecake mass. Place the mold in hot water and bake at 160 degrees for 35-40 minutes. Leave it in the oven until cool, then chill in the fridge for 6-7 hours and then decorate with cherry confit and creamy cheese cream.
How To Serve
Bon Appetit!
Click if you already have prepared