Blackberry cheesecake
Recipe by Peter Remmelzwaal
Ingredients
Crumble dough
150 g butter
150 g cane sugar
75 g almond powder
75 g almond shavings
150 g flour
2 g salt
2 g lemon zest
30 g cacao butter
Baked cheesecake
750 g cream cheese
300 g mascarpone
200 g sugar
60 g corn starch
90 g egg yolk
4 gr vanilla
50 gr lemon
1 gr salt
Merengue
225 g egg white
450 g sugar
225 g icing sugar
45 g potato starch
3 g blackcurrant powder
Blackberry coulis
360 g blackberry puree
160 g blackcurrant puree
80 g invert sugar
10 g cornstarch
10 g gelatin powder
50 g water
Preparation
Crumble dough
Mix cane sugar, almond powder/shavings, flour, salt and lemon zest. Add the small butter cubes and mix with a kitchen machine, shortly under high speed (dough needs to stay crumble). Bake the crumble at 150c for 15-18 min. Mix the baked crumble with the cocoa butter and divide 20gr per mold.
Baked cheesecake
Combine the cream cheese and mascarpone until smooth. Mix the sugar, vanilla, salt and cornstarch. Add the egg yolk and mix until smooth. Mix the egg yolk mass with the cream cheese and add the lemon juice. Emulsify with a hand blender. Divide 50 gr of cheesecake on top of the crumble and bake for 35min. on 110-120c. Freeze them before unmolding.
Merengue
Heat up the egg white with sugar until 50c. (Au-bain-marie). Mix the potato starch with icing sugar and freeze dried black currant powder. Whip up the egg white with a kitchen machine and whisk until firm. Use a spatula to mix the icing sugar with the merengue. TIP: Use some purple color (waterbased) for extra color. Use nozzle 5mm and pipe lines on a baking tray with paper. Cut with a wet knife, rods of 5,5cm. Let the merengue dry in an oven of 90c.
Blackberry coulis
Mix the gelatin powder with cold water. Mix cornstarch with purees and bring to a boil. Add the inverted sugar and gelatin mix. Cool down completely before use. Mix with a hand-blender smooth, before using.
Build up
- Mold: SF387 Silikonmart
- Prestige blackberries
Follow the methods and steps which are written below the recipes. After baking and freezing the cheesecake, unmold them and place them on a tray. Cut the merengue rods (make sure they are 1cm higher than the cheesecake), and put them around the cheesecake. If the cheesecake is too cold, and merengue doesn’t stick well, use some cream cheese or mascarpone to stick them. Divide, with a piping bag, a layer of blackberry coulis on top of the cheesecake. Finish the cheesecake with fresh Prestige blackberries, dots of blackberry coulis and shiso cress.
Recipe for 30 pieces.
