A competitive spirit and great talent set David Ramirez apart in the pastry arena. His accolades are impressive and include 1st Place at the 2005 National Pastry Team Championship, 3rd Place at the 2006 World Pastry Championships, as well as four Super Challenge awards. A graduate of Johnson and Wales University, his professional experience spans the Swiss Hotel, Renaissance Orlando, Renaissance Waverly Hotel, Universal Studios, and most recently Loews Royal Pacific Resort. When creating his recipes he feels it’s important to maintain a balance of classic flavors and enjoys working with chocolate and fruit. His repertoire of ingredients includes two great Swiss brands, Hero-Swiss fruit ingredients and Felchlin-Swiss chocolates.

What does Chef Ramirez keep in his ingredient repertoire? Hero-Swiss Compounds and Fruit Purées. He’s also a big fan of Felchlin’s versatile Cream Fillings (“Osas”), and uses them in muffins to carry moisture and add flavor.

Chef Ramirez' Recipe:
Mango Cheesecake


Mango Cheesecake
3# 12 oz Cream cheese
13 oz Sugar
4 oz Sour cream
11 oz Eggs
¼ oz #90072 Vanilla Extract

Mango Swirl Sauce
2 oz #6824-172 Hero-Swiss Mango Compound
2 oz #6925-299 Hero-Swiss Mango Purée

Graham Cracker Crumb
4 oz Butter, melted
1# 4 oz Graham cracker crumb
3 oz Sugar
1 oz Honey

Preparation
Cream the cheese with the sugar and sour cream. Add the eggs and vanilla, and mix in three stages scraping the bowl each time to insure no lumps.

For the Graham Cracker crumb, mix all ingredients together, then press onto the bottom of a cheesecake pan.

After mixing the cheesecake batter, place the mixture into the cake pan that has the crumb bottom. Combine the Purée and Compound and swirl into the cheesecake. Remember to bake the cheesecake in a water bath at 300° F for approximately 45 minutes to 1 hour.

© Copyright 2010 SCFF, LLC (trading as Swiss Chalet Fine Foods).