Black Pepper Cheesecake With Rhubarb Sorbet, Rhubarb-Celery Confiture and Celery Leaf Gelée
Cream cream cheese and sugar in a standing mixer fitted with a paddle attachment until light and homogenous. Add crème fraîche and mix to combine.
Add eggs, 1 at a time, until incorporated. Slowly add melted butter, aquavit, lemon juice and vanilla and mix until just combined.
Season mixture with salt and pepper and transfer to piping bags. Fill 4-ounce silicone molds 3/4 full.
Bake in a preheated 325-degree F oven in a covered water bath for 25 minutes.
Remove from oven, pour water off, let cheesecakes cool and transfer molds to freezer.
Chill cheesecakes for a minimum of 2 hours or blast chill.
Unmold black pepper cheesecakes onto cookie bases and chill.
To assemble and serve, put a pastry ring in center of a large shallow bowl to mimic size of black pepper cheesecake and cookie base. Insert 1 heaping tablespoon of rhubarb-celery confiture in ring and use a spoon to flatten it to create an even base. Remove pastry ring and put finished cheesecake on top. Put a rhubarb chip or leather in center as a base for sorbet. Quenelle a demitasse spoonful of rhubarb sorbet. Finish plating with 3 to 5 small cubes of celery gelée resting on 1 side of cheesecake, playfully stacked. Garnish with green and red micro celery leaves.