• Thursday, August 17, 2017

Cheesecake with Lemon Curd

Briar Rose Chèvre Gateau with Pickled Strawberries and Lemon Curd
April 18, 2014
Ingredients

Cardamom crust:
2 cups graham cracker crumbs
3 tbsp of sugar
1/2 cup of melted butter
1 tsp of ground cardamom
1/2 tsp of cinnamon
a pinch of sea salt

 

Chèvre filling:
22 oz of cream cheese
16 oz of fresh chèvre
7.5 oz of sugar
1 vanilla bean, split and scraped
8 whole eggs

 

Meyer lemon curd:
6 eggs
6 yolks
1 cup of sugar
1 cup of Meyer lemon juice
3 1/2 oz of softened butter
zest of four Meyer lemons

 

Pickled strawberries:
1 pint of strawberries
1 cup of sugar
1 cup of red wine vinegar
1 pint of water

Directions

Serves: 6 to 8

Cardamom crust:
Gently melt the butter in a pot (the microwave works just as well) over the stove on low. Mix all the dry ingredients in a separate bowl. Stir in the melted butter until evenly combined. Take the mixture and press a quarter-inch layer into the bottom of a cake pan. Bake at 350°F for about 5 to 7 minutes, or until dry and golden brown. Once finished, set aside to cool as the filling is being made.

Chèvre filling:
Have all items at room temperature before starting. In a mixer, combine the cheeses, vanilla bean seeds and sugar. Paddle on low speed until there are no lumps. Next, add the eggs one at a time until fully incorporated.

Fill the cake pan with the filling. Place the cake pan in the middle of a larger oven-proof container. Gently pour in warm water between the two containers (careful not to get any water into the filling) until it goes halfway up the side of the cake pan. Bake at 300°F on low fan, if possible. Bake for about 45 to 60 minutes, or until set firm. Set aside and let cool.

Meyer lemon curd:
Combine all ingredients in a medium-sized bowl. Set the bowl over a pot of simmering water. Make sure the bowl is not in contact with the water. Stir frequently until the curd begins to stiffen, and everything begins to come together.  This process should take about 10 to 15 minutes. Once cooked, cover with plastic wrap and cool down immediately in the refrigerator. 

Pickled strawberries:
Place the sugar, water and vinegar in a pot and bring to a simmer. Make sure the sugar is dissolved, then cool the liquid over ice. Meanwhile, wash the strawberries very well under cold running water, then remove the stems and cut in half. Add the strawberries to the old pickling liquid and refrigerate for at least two hours.  

To assemble:
Cut the cake into preferred sized portions. Dollop a generous amount of the lemon curd onto a plate, and place a piece of cake on top. Sprinkle some toasted pumpkin seeds over the top and finish with a few pickled strawberries. 

 

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