Preparation

Main ingredients of the cheesecake and its functionality.
Techniques applied in the cheesecake and its theoretical foundations.
Coagulation temperature of the eggs, gelatinization of starches, low cooking and its incidences in the final texture.
Duration and conservation of the cheesecake.
Basic theory of emulsions , definition, behavior and aspects of the technique.
Basic theory of chocolate, origin, molecular behavior explained in an easy way, tempering and elaboration of decorations.