Recipes

Black Pepper Cheesecake With Rhubarb Sorbet, Rhubarb-Celery Confiture and Celery Leaf Gelée

Kristen Murray

Chef/Owner

MÅURICE

Portland
Ore.
Rate this recipe: 
No votes yet
Menu Price: 
$10.00
Food Cost: 
10%
Yield: 
12 servings
Ingredients: 
11/2
Lb
Cream Cheese, Softened
2/3
c
Superfine Sugar
3
c
Crème Fraîche
3
each
Eggs, Whole
1
Oz
Butter, Melted
11/2
tbs
Aquavit
1
tbs
Lemon Juice
1/2
each
Vanilla Bean, Scraped, Seeds Only, Pod Reserved
1/4
tsp
Sea Salt
1
tbs
Pepper, Hand Chopped
12
each
Recipe: 
12
tbs
Recipe: 
As needed
Rhubarb Chips or Fruit Leather
12
each
Recipe: 
36 to 60 each
Recipe: 
As needed
Micro Celery Leaves, Green and Red
1

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.

2

Add eggs, 1 at a time, until incorporated. Slowly add melted butter, aquavit, lemon juice and vanilla and mix until just combined.

3

Season mixture with salt and pepper and transfer to piping bags. Fill 4-ounce silicone molds 3/4 full.

4

Bake in a preheated 325-degree F oven in a covered water bath for 25 minutes.

5

Remove from oven, pour water off, let cheesecakes cool and transfer molds to freezer.

6

Chill cheesecakes for a minimum of 2 hours or blast chill.

7

Unmold black pepper cheesecakes onto cookie bases and chill.

8

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.

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