White chocolate & St. Andre Cheesecake

Step: 1 | Make the Cheesecake

This should be done the day before you are going to serve so it can fully cool and set up.

To start, measure all of the ingredients separately.

Butter the bottom and sides of a 9 inch spring form pan.

Place parchment on the bottom, and warp the sides 3 inches higher that the thickness of the pan to form a crown.

Fully butter the the parchment paper, and reserve for the cheese mixture.

Next, using a paddle attachment, whip the cream cheese for roughly 3 minutes until smooth, and remove into a bowl.

Using the same “stand mixer bowl” and paddle attachment, remove the rind, and whip the St. Andre cheese until smooth.

Add the whipped cream cheese into the bowl with the St. Andre and mix until fully incorporated.

Next, add the sugar, vanilla bean, and vanilla extract.

Next, on low speed, add one egg at a time and mix until smooth.

Melt the white chocolate over a double burner until melted, and add to the mixture.

Once smooth and silky, wrap the spring form pan with two layers of

foil, and pour the mixture into the prepared pan.

Place the cake into a large roasting pan, and fill with boiling water until the water reaches half way up the pan.

Bake at 300° F for 1 hour and 15 minutes. Turn off the oven, and leave the cake in the oven for 1 more hour.

Remove the foil and place the cake on a resting rack to cool down until room temperature. Then refrigerate overnight.

Cheesecake Recipe:

23 oz. cream cheese

13 oz. St. Andre “After rind removed”

5 oz. white chocolate

3/4 cup sugar

1/2 tsp. kosher salt

1 vanilla bean

1 tsp. vanilla extract

5 large brown eggs

 

Step 2: | Make the Cocoa crumb

To start, measure out all of the ingredients separately.

Next, mix all of the dry ingredients in a stand mixer.

Once fully incorporated, add the melted butter and mix until crumbly.

Spread out on a silicon baking mat.

Bake at 300°F for 20 minutes, stirring every 5 minutes. Remove and let cool to room temperature. Reserve for plating.

Cocoa Crumb Recipe:

2/3 cup A.P flour

1 tsp. cornstarch

1/2 cup sugar

2/3 cup cocoa powder

1 tsp. kosher salt

3 oz. melted butter

Step 3: | Make the Caramel ice cream

To start, bring the milk, cream, glucose, salt, and vanilla to a simmer.

In a separate sauce pan, on medium heat, caramelize 3/4 of the sugar to a dark amber color. Immediately add the milk and cream mixture.

In another sauce pan, whisk the remaining 1/4 cup of sugar and egg yolks.

Next, pour a small amount of the hot cream over the eggs while whisking.

Next, pour that mixture back into the remaining saucepan with the cream base and continue to whisk.

Using a rubber spatula on medium heat, bring the mixture to 175° F while stirring.

Place the ice cream base over an ice bath and stir until fully cooled.

Pour the ice cream base into a precooled ice cream machine and churn.

Freeze the ice cream until ready to plate.

Caramel Ice Cream Recipe:

1 cup granulated sugar

2 cups whole milk

2 1/4 cups heavy cream

1/2 cup glucose

10 egg yolks

2 tsp kosher salt

 

Step 4: | Make the Salted Caramel & lemon gel

To start, bring the agar agar and 1/2 cup water to a boil and simmer for 3 minutes while whisking.

In a separate sauce pan, bring the sugar to a dark amber caramel and deglaze with 1/2 cup of water and vanilla bean. Next, strain into the agar agar.

Pour the mixture into a bowl and place over an ice bath.

One set, remove from the bowl and dice into small pieces.

Blend the gel, lemon juice, salt, and cream.

Pass through a fine strainer, fill a squeeze bottle, and reserve for plating.

Salted caramel and lemon gel recipe:

1/4 cup sugar

1 tbs. agar agar

1/2 vanilla bean

1/4 cup cream

1/4 cup lemon juice

1 tsp. kosher salt

 

Step 5: | Make the Espresso foam

Start by making 3/4 cup espresso. ” Roughly 4 shots”

Next, bloom the gelatin sheets in ice water.

Bring the espresso to a simmer and add the vanilla bean and sugar.

Squeeze out the water, add the bloomed gelatin to the hot espresso, and whisk until dissolved.

Blend in the egg whites.

Add the espresso base to an ISI can and charge with “2” N2O charges.

Refrigerate until fully cold and ready to plate.

Espresso Foam Recipe:

3/4 cup espresso

5 tbs. granulated sugar

1/2 vanilla bean

4 egg whites

Conclusion:

This recipe is very easy to pull off if you make the cheesecake a day before, and do the rest the day of.

Recipes are always much easier to execute if you start by having all of the ingredients measured out before you start the step. This saves time and makes all of the difference.

To plate, place a slice of the cheesecake on the plate. Garnish with the rest of the ingredients, and scoop the ice cream onto the crumb so it doesn’t melt right away.

Amazon carries N2O  cartridges, gelatin, glucose, and agar agar. These are vital to this recipe, and what separates an EPIC cheesecake… from a shitty run of the mill one.

For any of the tools used in this post go to Sur la Table for their spring sale happening now.

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