Brillat Savarin Cheesecake

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This recipe is inspired by the one in Patricia Michelson's beautiful book, Cheese, Exploring Taste & Tradition. This is not your traditional New York or Ricotta style cheesecake. It’s more like a silky custard, atop a nutty, crumbly crust. We used Effie’s Oatcakes in lieu of the traditional graham crackers, and Brillat Savarin (one of our favorite French triple creams) as the featured cheese. The cake is rich and tangy, lending itself to sweet or savory accompaniments. We slathered it with a generous dollop of Mountain Fruit Co. Jam, the Rhubarb & Berry flavor, which makes for the perfect tangy and fruity topping. Oh, and did we mention this is the perfect pairing for sparkling wine? Yep, they’re a match made in heaven. So pour yourself some bubbles like Caneva da Nani Prosecco, and whip up this cake for some weekend decadence. Treat yourself…and your loved ones! 

Ingredients

  • 1 wheel Brillat Savarin, rind removed

  • 1/2 cup mascarpone

  • 1 vanilla bean, split with the seeds scraped out

  • 1 lemon, zested

  • 4 egg yolks

  • 1/2 cup superfine sugar

  • 2 egg whites

  • 4 cups Effie’s Oatcakes (2 packages)

  • 2 tbsp Melissa’s Raw Honey 

  • 1 jar Mountain Fruit Co. Rhubarb & Berry Jam

  • Equipment: 8 inch springform pan 

The Crust

1. Using a blender or food processor, pulse the Effie’s Oat Cakes into crumbs.

2. Combine the oat crumbs and Melissa’s Raw Honey.  

3. Press evenly into the bottom and sides of the springform pan.  

4. Put the pan into the freezer for at least 1 hour, up to overnight.  

The Decadence

1. With an electric mixer, beat the egg whites to soft peaks.

2. With the same mixer, quickly blend the Brillat Savarin, mascarpone, vanilla seeds, and lemon zest.

3. Again with the mixer, beat together the egg yolks and sugar for about a minute, until pale yellow.

4. Combine the egg yolk mixture with the cheese mixture and stir until well blended. Gently fold in the egg whites.

5. Remove the crust from the freezer and place on a baking sheet. Pour the filling mixture into the pan.

6. Bake at 300 degrees for 15 minutes, and then lower the temperature to 250 and bake for another 30 minutes, or until set. Turn off the heat and allow the cake to rest in the oven with the door ajar until cooled to room temperature. Refrigerate for 2 hours, up to overnight.

7. To remove the cake from the pan, run a knife around the sides to loosen. Unlock the pan, and slide cake onto serving platter.

8. Generously spread top of cake with Mountain Fruit Co. Rhubarb & Berry Jam. Use entire jar for lots of fruit, or a thin layer for less sweetness.

Serves: 8-10

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