My Favourite Cheese Cake Recipe

This Sketch was drawn by Miss Lapinee Busayasakul, you can also go look at some of her other sketches on her Instagram page @NADIEE_BUS

So I've decided to post one of my favourite cheese cake recipes today, it's a recipe I used when I did my final Pastry Exam when I was at the South African Chefs Academy. But at that time I used it in a bit of a different way I'll be using it today in the method. For my pastry exam I "deconstructed" the concept of a traditional cheese cake which consisted of a biscuit and butter base, the filling or body and the topping which usually consisted of a fruit coulisse and fresh fruit. My deconstructed version of the cheese cake consisted of a almond crumble instead of the biscuit and butter base. followed by a filling which had the mixed berry puree folded into the filling instead of just simply having it plain. Instead of the conventional fruit coulisse and fresh fruit I decided to make a mixed berry jelly and use it to wrap the filling with to make a cylindrical cheese cake.
So with out further a due here is my recipe for my favourite cheese cake. 

Ingredients

• 70 g castor sugar
  
• 1 egg yolk
  
• 200 g cream cheese
  
• 1 lemon, juiced and zest
  
• 2.5 gelatine leaves
  
• 100 ml cream
• 100 ml mixed berry puree 

Method

1. You will start of by combining the egg yolk and sugar and then whisking it over a bain marie untill it reaches ribbon stage. 
   
2. Once you have done that, you can now start by whisking the cream to a medium peak stage and then gently folding it into the cream cheese. 
   
3. Now place the gelatine into water just enough to cover it and allow to bloom. (soaking)
   
4. Once they are soft, add them to the egg mixture, which will be hot, stir them until they dissolve.
   
5. Fold the berry puree, lemon juice and grated zest into the cream mixture them fold in the egg mixture.
   
6. Pour into a 24cm tin, which has the almond sweet pasty base.
7. Place some fresh mixed berries on top of the cakes. 
8. Place it into the fridge for 1 hour so it allows to set. 

Ingredients:160C for 15-20 min till golden brown

• 200 g flour
  
• 100 g ground almond 
• 200 g butter
  
• 100 g castor sugar
  
• 60 g egg (1)
  

Method

1.  Combine the soft butter and sugar and then whisk until pale white.
   
2. Once thats ready add the egg and whisk until it is combined
3. Shift in the flower and add in the almond flower, mix and gently knead to form a dough ball. 
4. Place in the fridge to rest for 10 minutes, remove and then place onto baking tin and bake for 15-20 minutes until golden brown. 

This Sketch was drawn by Miss Lapinee Busayasakul, you can also go look at some of her other sketches on her Instagram page @NADIEE_BUS