This refined cheesecake by Chef Shinas Shahida, Executive Pastry Chef at Rosewood Munich, is a perfect reflection of his philosophy: letting ingredients speak through balance, precision, and restraint. Known for his nature-driven approach to pastry, Shahida focuses on clean flavors, subtle sweetness, and carefully considered textures, qualities that are fully expressed in this elegant dessert.
At its core, the dish pairs a delicately baked cheesecake with a crisp gluten-free sweet dough base, creating a contrast between creamy and structured elements. The use of crème fraîche and lemon juice adds a gentle acidity that lifts the richness, while the low-temperature baking ensures a smooth, custard-like consistency.
While technically precise, the recipe remains grounded in simplicity, relying on a handful of well-chosen ingredients and thoughtful execution rather than complexity. It’s a dessert that captures the essence of modern fine dining: refined yet approachable, understated yet memorable, and designed to highlight the natural character of each component.
Chef Shinas Shahida
Combining a delicately set cheesecake with a crisp gluten-free sweet dough base, this recipe by Chef Shinas Shahida, Executive Pastry Chef at Rosewood Munich, reflects his signature style: refined, restrained, and driven by texture and flavor rather than excess. It’s a dessert that feels both contemporary and timeless, showcasing how simple components can be elevated through technique.
For the Cheesecake Filling:
- 240 g Philadelphia cream cheese
- 82 g sugar
- 97 g crème fraiche
- ½ vanilla pod seeds scraped
- 88 g eggs
- 47 g cream
- 9 ml lemon juice
For the Gluten-Free Sweet Dough:
- 109 g butter
- 70 g powdered sugar
- 177 g rice flour
- 33 g almond powder
- 15 g tapioca starch
- 0.9 g salt
- 61 g egg
For the Cheesecake Filling
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Whisk together the Philadelphia cream cheese, vanilla bean seeds, crème fraîche, and sugar until smooth.
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Add the eggs and continue whisking until fully incorporated.
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Gradually add the cream and lemon juice, then mix on low speed for 1 minute.
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Divide the batter evenly between six 7 cm × 4 cm (2¾ × 1½ inch) silicone molds, using approximately 90 g (or 3.2 oz) of batter per mold.
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Bake at 120°C / 250°F without fan for 60 minutes, then bake for an additional 10 minutes with the fan on.
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Remove from the oven and allow the cheesecakes to cool completely to room temperature.
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Transfer the molds to the freezer until the cheesecakes are fully frozen. This will make them easier to unmold.
For the Gluten-Free Sweet Dough:
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In a stand mixer fitted with a paddle attachment, cream together the butter and powdered sugar until smooth.
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Add the salt and gradually incorporate the egg while mixing.
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Add the rice flour, almond powder, and tapioca starch, mixing until a smooth dough forms.
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Wrap the dough in cling film and refrigerate for at least 30 minutes.
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Roll the dough out to approximately 3 mm (⅛ inch) thick.
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Cut into 9 cm (3½ inch) rounds to match the cheesecake bases.
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Preheat the oven to 160°C / 320°F.
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Bake the dough rounds for approximately 15 minutes, or until lightly golden. Allow to cool completely.
Assembly:
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Remove the frozen cheesecakes from the silicone molds.
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Place each cheesecake on top of a baked sweet dough round.
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Allow the cheesecakes to thaw before serving.
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