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Sake Cheesecake Brûlée with Sake and Plum Aioli

Sake Cheesecake Brûlée with Sake and Plum Aioli

  • Recipe parson20160119 26781 hqf99x Serves 2
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Step your cheesecakes up a notch with this sake cheesecake brûlée recipe.
To read more about the Gekkeikan Masters' Cooking Competition, visit here.

Ingredients

sake cheesecake:
5 plain digestive biscuits, crushed into fine crumbs
50 ml melted butter
300 ml fresh double cream, whisked with an electric whisk until moderately stiff peaks appear
300g cream cheese
5 tbsp sake
caster sugar for sprinkling

sake plum aioli:
flesh of 2 plums
1 tbsp sake
2 tsp of leftover cheesecake mix

garnishes:
lychee pieces
redcurrants
blackberries
stoned cherries
young mint leaves
pansy flowers (if available)

How To Prepare

  1. Fold the cream cheese into the whisked cream and then fold in the sake.
  2. In another bowl, combine the melted butter into the digestive biscuit crumbs and mix into a smooth paste.
  3. Place a sheet of baking parchment onto a flat chopping board. Place 2 shallow (3 cm or so height) 7 cm diameter food rings onto the parchment and carefully place a shallow layer of the warm digestive paste in the bottom. Press the layer firmly to the bottom and smooth out the layer.

  4. Place the sake cheesecake mixture into the food rings until the ring is filled to the top. Scrape the top of the rings with a flat knife so that the surface of the cheesecake is flat and smooth.
  5. Chill the cheesecakes in the freezer for 20 minutes.
  6. Once chilled, using a spatula, carefully lift the rings off the parchment. With great care, use a sharp knife to separate the digestive base from the edge of the metal food rings at the under surface of the cheesecake. Place The rings of cheesecake in the centre of the serving plate.
  7. Place a 7cm disc of parchment on top of the cheesecake in the rings and using a flat implement such as one end of a rolling pin, carefully press out the cheesecakes onto the centre of the serving plate.
  8. Use a knife to mould the cheesecakes into shape if necessary. Sprinkle a layer of caster sugar onto the top of the cheesecakes and using a chef's blowtorch, scorch the sugar until it browns.
  9. For the sake plum aioli, blend the plums and sake in a mini food processor until smooth. Add the leftover cheesecake mix and continue processing until the mixture is smooth and pale.
  10. Arrange the garnishes around the cheesecakes and spoon out the plum sake aioli. Cut off the bases of some of the cherries and carefully remove the stones so the cherries can stand upright on the plate. Similarly cut out flat bases for the blackberries. Using a mandolin, make some thin cherry discs and dry them on kitchen paper. Serve and enjoy.

Ingredients20160119 26781 1qjvetq

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