In celebration of our First Birthday (!!), this week’s recipe is for a decadent cheesecake. 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 Eat This! Blackberry & Rosemary Jam, which, with its bright, fruity and herbal notes, makes for the perfect 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 and whip up this cake for some weekend decadence. Enjoy!
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 honey
Equipment: 8 inch springform pan
1. Using a blender or food processor, pulse the Effie’s Oat Cakes into crumbs.
2. Combine the oat crumbs and 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.
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. Serve with a fruit compote, like Eat This Blackberry & Rosemary Jam.