Brillat savarin cheesecake

Everyone claims to have the best cheesecake recipe (*cough* Kallina *cough*). However, the only cheesecakes that I have ever truly enjoyed are from Princis

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and Uncle Tetsu

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both of which appear to be impossible to replicate at home.

However, recently I came across a recipe from Nespresso, where chef Phil Howard makes a cheesecake that looks remarkably like the one in Princis. And it uses Brillat Savarin – the posh cousin of cream cheese!

Seeing this, I decided to give the recipe a go and, in the process,  lay claim to the best cheesecake recipe!

Recipe (as devised by Phil Howard)

Ingredients:

Base:

  • 35 grams caster sugar
  • 35 grams demarara sugar
  • 35 grams plain flour
  • 35 grams ground almonds
  • 60 grams unsalted butter
  • 2 teaspoons coffee granules

Cheesecake:

  • 650 grams Brillat Savarin (or cream cheese)
  • 100 ml double cream
  • 100 grams caster sugar
  • 1 vanilla pod
  • zest of a lemon
  • zest of a lime
  • zest of an orange
  • 3 eggs
  • 2 egg yolks

Glaze:

  •  High quality apricot jam

Method:

  • Pre-heat the oven to 160 degrees celcius
  • Mix all the base ingredients, excluding 25 grams of butter, until well combined
  • Place the crumbs onto a baking tray and bake in the pre-heated oven until thorougly golden
  • Remove and mix in remaining 25 grams of butter
  • Pour the base mixture onto a cake tin and press the mixture firmly into the base of the tin, Place this into the oven and bake for 5 minutes before setting aside to cool
  • Turn the oven down to 110 degrees celcius
  • To make the filling, combine all the cheesecake ingredients and fold until fully combined, Be careful not to fold the mixture too much as this will lead to a crack on the top of your cheesecake once cooked (too much mixing leads to increased amounts of air in your mixture)
  • Place your cake tin on a tray inside a bain marie. Pour the filling into the cake tin and carefully place the bain marie inside the oven
  • Cook at 110 degrees celcius for 1 hour. Try not to check up on the cheesecake as opening the oven door can lead to cracks forming on the cheesecake
  • Turn off the oven and leave the oven door open for the cheesecake to cool
  • Whilst the cheesecake cools, make the glaze by heating 4 heapes tablespoons of the apricot jam over a low heat in a saucepan. Sieve the warm jam to remove the solids and pour the glaze over the cooled cheesecake
  • Leave the cheesecake in the fridge to solidify

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Taste wise, its a winner! Sweet and creamy filling sitting on a coffee infused biscuit base. What more could you want!

 

 

 

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