When cheesecake meets croissant: The sweet twist you must try

Every year, on July 30, International Cheesecake Day is celebrated around the world, a culinary celebration dedicated to one of the most beloved desserts.

In honor of this special day, the Soltam brand offers an original and surprising interpretation of the classic cheesecake, combining the velvety texture of a baked cheesecake with the elegance of a French croissant.

The cake is baked in a springform pan and decorated with a ring of crispy, golden puff pastry, rich vanilla cream, and roasted pistachios. The result is an especially impressive dessert that looks like it came out of a high-end patisserie display case, but can be easily prepared in a home kitchen.

Specifications:

• Yield: One cake in a Soltam springform pan (26 cm diameter), 12 servings.

• Preparation time: about 45 minutes.

• Baking time: about 65 minutes.

• Cooling time: at least 6 hours.

Ingredients

For the base:

• 250 g crushed Petit Beurre biscuits

• 115 g melted butter

For the cheese filling:

• 900 g cream cheese 25%

• 300 g white cheese 9%

• 250 ml heavy whipping cream

• 4 eggs size L

• 200 g sugar

• 2.5 tablespoons cornstarch

• 1.5 teaspoons high-quality vanilla paste

• Zest of one large lemon

For the croissant ring:

• One roll of chilled puff pastry

• Beaten egg for brushing

For the vanilla cream:

• 300 ml heavy whipping cream

• 200 g mascarpone cheese

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla paste

For decoration:

• 90 g roasted chopped pistachios

• Powdered sugar

• Fresh lemon zest

Preparation Method

1. Preheat the oven to 160 degrees. Line the bottom of the springform pan with parchment paper and lightly grease the sides.

2. Mix the biscuit crumbs with the melted butter and press firmly into the bottom of the pan.

3. Using a whisk, beat the cream cheese, white cheese, and sugar until smooth. Add the eggs one at a time, mixing gently.

4. Add the heavy whipping cream, cornstarch, vanilla paste, and lemon zest, mixing until uniform.

5. Transfer the filling to the pan, level the surface, and bake for 60–65 minutes, until the edges are firm and the center is still slightly wobbly.

6. Turn off the oven, open the door slightly, and leave the cake inside for 30 minutes. Cool completely and refrigerate for at least 6 hours.

Assembly

Croissant ring: Cut the puff pastry into a 7 cm wide strip, roll into a ring slightly smaller than the cake, brush with egg, and bake for 18–20 minutes until golden.

Vanilla cream: Whisk the heavy whipping cream, mascarpone, powdered sugar, and vanilla paste until stable. Transfer to a piping bag.

Final touch: Pipe a ring of cream around the edge of the cake, place the pastry ring on top, and sprinkle with pistachios, powdered sugar, and lemon zest.

Tip: Serve cold with espresso. The croissant ring is best added just before serving to maintain its crunch.

Recipe courtesy of Soltam.