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Public's Yuzu Cheesecake

By pastry chef Ellen Mirsky
public_cheesecake2926.jpg(Serves 6)

For the yuzu cheesecake:

  • 1/2 lbs soft cream cheese
  • 1 tbs  yuzu
  • ½  tsp vanilla
  • 2 ¼  oz sugar 
  • 2 oz crème fraiche
  • 3 oz heavy cream
  • 1 3/4 sheets gelatin (bloomed)

Directions:

1. In a mixer (such as Kitchen Aid), whisk the cream cheese, yuzu,
vanilla, sugar, and crème fraiche together till it is soft and creamy.
2. In another mixer bowl, whisk the heavy cream to soft peak and place the bowl in the  refrigerator till ready to use.
3.
Place a small pot of water on a high flame and bring to a boil. Put the
gelatin in a small bowl, reduce the heat to a simmer and place the bowl
on top of the heat. Stir constantly till the gelatin dissolves.
4. Slowly temper the gelatin into the cream mixture.
5.
Fold in the whipped cream a little at a time till all of the cream is
incorporated. Pour the mixture into a piping bag and pipe into flexi
molds and freeze. After the cheesecakes are frozen, pop them out of the
molds and place on a parchment lined sheet pan and put in the
refrigerator to thaw out.

For the macadamia nut crust:

  • 8oz macadamia nuts

Preheat oven to 350 degrees. Lightly toast the nuts for about 7 minutes till golden brown. Cool, chop roughly and set aside.

  • For the coconut tuilles:
  • 2 oz desiccated coconut
  • 2 ½ oz sugar
  • ½ oz all purpose flour
  • 2 egg whites
  • ¾ oz melted butter
     

1.    Preheat oven to 325 degrees.
2.    Mix together in a bowl the coconut, sugar, and flour.
3.    Slowly stir in the egg whites till the mixture is all combined.
4.    Stir in, a little at a time, the cooled melted butter.
5.    Let stand in the refrigerator for at least 30 minutes.
6.    Cut an oblong shaped template out of plastic approx. 6’’ long by
1’’ wide and spread the tuille batter thinly over the template on a
sprayed silpat. Bake approx. 3-4 minutes till golden brown.

For the blackberry sauce:

  • 8oz blackberry pure
  • touch of a lime juiced
  • ½ oz simple syrup
  • ¼ oz water
     

Combine all in a bowl, mix together and strain through a chinois. Chill.

For the basil seeds:

  • ½  tsp basil seeds
  • 3 ½ oz warm water
     

Combine water with basil seeds and let bloom –about 5- 10 minutes.

To plate:

  • Raspberries

Make a design of lines on the bottom of the plate. Take the chopped
macadamia nuts and place at different spots around the cheesecake.
Place the tuilles in the top of the cake at angles. Put some
raspberries on the plate over the sauce, and place some basil seeds
over the berries falling onto the plate.

Phone:(212)343-7011
Address: 210 Elizabeth St., nr. Prince St.

Until we eat again,
Restaurant Girl
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