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Home / Citrus Cheesecake

Citrus Cheesecake

Rating:

Recipe Created By:
PreGel Professional Training Center

Difficulty:
Advanced

Combine all ingredients in a large bucket.
Mix well for 2-3 minutes using a whisk.
Allow the mix to sit for 15-20 minutes.
Pour the mixture into a batch freezer and process according to the manufacturer’s instructions.

Combine all ingredients in a food processor.
Process the mixture and occasionally scrape down the sides of the rubber spatula until crumbly. Set aside until ready to assemble.

* can be replaced with

Preheat an oven to 177°C/350°F.
Cream together the butter, , speculoos cookie butter, light brown sugar, sugar, honey, salt and in a mixer fitted with a paddle attachment.
In a separate bowl, combine together all of the dry ingredients.
Add the dry ingredients into the creamed butter mixture and mix until a stiff dough is reached.
Crumble the mixture on a sheet tray and bake until golden brown and firm.
Once the cookie crust is cool, place in a food processor and process into crumbs.
Pour the melted butter into the crumbled spiced cookie and press evenly into a Silpat lined metal frame.
Chill until ready to use.

In a medium saucepan, bring water to a boil.
Place the basil leaves into the boiling water for approximately one minute and immediately remove from the hot water and plunge into an ice bath.
Once completely chilled, drain the basil leaves and transfer to a blender with the simple syrup and xanthan gum.
Process on high speed until thick.
Place into small squeeze bottle and reserve under refrigeration.

In a mixer with a whip attachment, combine all of the ingredients.
Whip on high speed until the mixture becomes very soft and somewhat fluid.
Spread the meringue onto a Silpat® lined sheet tray in a thin layer.
Place into an oven set at 93.3°C/200°F.
Dry in the low oven until fully dried and crisp.
Break into organically shaped shards and reserve in an air-tight container with desiccant.

In a small saucepan, bring the key lime juice and lime zest to a boil.
In a small bowl, whisk together the , , sugar and eggs.
Pour in the hot key lime juice to temper the mixture and return the pan back to the burner and bring to a boil while whisking constantly until thickened.
Transfer the mixture to a blender and process on low speed until smooth.
Add in the butter and cream cheese, mix until smooth.
Pour into the prepared Spiced Cookie Crust and refrigerate until set.

With a paring knife, make 6 slits from top to bottom of the grapefruit, cutting through the peel and pith leaving ¼ inch attached to the peel.
Cut the peel with the pith into small diced pieces.
Place the pieces into a medium pot with water to cover and bring to a boil.
Once at a boil, take off the heat and strain through a chinois.
Repeat this process two more times starting with cold water each time.
Once the process has been completed, place the blanched grapefruit peels into a pot with the sugar, water #2 and Campari®. Bring to a boil, cover with parchment paper and reduce to low with a gentle simmer.
Cook the peels until they are translucent. Let the peels cool in the syrup completely for approximately 1 hour.
Reserve in a container under refrigeration.

Cut a small rectangle of the Key Lime Cheesecake.
Squeeze a few small dots of the Basil Jam on the plate.
Spoon a small mound of the White Chocolate Coconut Snow onto the Key Lime Cheesecake.
Garnish the plate with assorted citrus supremes (grapefruit, orange, blood orange) and the candied grapefruit.
Place a few small pieces of the Yogurt Meringue onto the Key Lime Cheesecake.
Place a small scoop of the Yuzu Sorbet on the plate.
Garnish the plate with assorted flowers and flowering herbs from The Chef’s Garden.

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