White chocolate and redcurrant cheesecake

Callebaut

Callebaut

Standard Supplier 13th December 2012

White chocolate and redcurrant cheesecake

A delicious White chocolate and redcurrant cheesecake
Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom

Ingredients

  • Cheesecake
  • 50 g egg yolks (pasteurized)
  • 100 g sugar
  • 250 g cream cheese
  • 250 g cream
  • 2 lvs gelatin
  • 250 g white chocolate Callebaut Select W2NV
  • Spraying Chocolate
  • 250 g white chocolate Callebaut Select W2NV
  • 150 g cocoa butter Callebaut CB
  • Red currant compote
  • 125 g red currants
  • 60 g stock syrup 1/1
  • 60 g orange juice
  • 1 orange zest
  • 25 ml Grand Marnier
  • Vanilla essence
  • Cheesecake Base
  • 200 g digestive biscuits
  • 20 g cinnamon
  • 100 g butter
  • 50 g Callebaut Chocolate Chunks - dark

Method

Cheesecake

Place the egg yolks and sugar into a machine bowl and whisk to a sabayon.
Beat the cream cheese till smooth and then add in the sabayon.
Melt the white chocolate in a bain marie.
Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin in this.
Add some of the cheesecake mix into the gelatin, then return this to the main cheesecake mix.
Add in the warm chocolate, all in one go, and mix well.
Pour in the cream and whip to the right consistency (whisk leaves a trail in the cream).
Fold through some of the redcurrant compote and pour into the rings.
Spraying Chocolate

Melt and mix together.
May be sprayed warm on to the frozen cheesecake
Red currant compote

Infuse the stock syrup with the orange, orange zest, vanilla and Grand Marnier.
Check the sweetness of the Redcurrants and adjust the sauce where necessary.
Strain off the juice and measure, thicken with pectin (15g per litre of juice).
Mix the pectin with some caster sugar.
Bring the juice to the boil and rain in the pectin and cook until the mixture begins to thicken.
Then add in the red currant and simmer until just cooked, check sweetness again, cool.
Cheesecake Base

Blitz the digestive biscuits and cinnamon in a food processor. Chop the chocolate chunks into smaller pieces and fold in.
Melt the butter and fold through the biscuits till the mix resembles damp sand.
Place into the base of the ring and press down firmly using the back of a spoon to create a firm flat base 10mm thick. Refrigerate .

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.